Small red or yellow potatoes, tossed with extra virgin olive oil, salt, pepper and dried herbs and roasted in the air fryer.
Air Fryer Roasted Potatoes
While I love all kinds of vegetables, my husband, aka "The Cajun," is not a big veggie eater.
He's more of a "starchy" vegetable kind of guy and specifically the classic meat and potatoes man, so potatoes make a regular appearance on the plate in this house, along with rice, because rice is a big deal in the Deep South thanks to our many rice fields.
In fact, according to Think Rice US Grown, each year American rice farmers sustainably grow roughly 20 billion pounds of rice in Arkansas, California, Louisiana, Mississippi, Missouri, and Texas, half of which is used domestically, and the other half exported. That's a lot of rice y'all!
But, we're talking potatoes here.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Frankly, I love potatoes as much as he does, and prepared pretty much any way - baked, twice-baked and stuffed with other goodness, stewed, as a soup or in a soup or stew, mashed (my top favorite), creamed, in a casserole, southern-fried in a hot cast iron skillet, as a potato salad and one of my most favorite ways, roasted and the air fryer is an ideal way to prepare them.
I honestly was on the fence about air fryers when they first became trendy. I thought they were about the same as the NuWave oven that I bought into, but then never got comfortable with, so I didn't buy into the air fryer thing, at first. Once I bought my first air fryer though, that quickly changed! That's right, my first one. I now own several.
While I'll use my countertop oven (which I use almost exclusively over my range these days) if I'm doing say a sheet pan meal, I make my basic roasted potatoes in the air fryer now. It's easy. It's faster. It doesn't heat up the kitchen as much.
And... they turn out great!
Here's how to make my Air Fryer Roasted Potatoes.
There are a lot of different potatoes on the market these days. I buy russets and red potatoes the most and I roast them both, but recently my grocery store had baby yellow/gold potatoes on sale, so I thought I'd give them a try. They are a little bit creamier than the reds and while russets are better peeled, the red and yellow potatoes don't need to be.
Preheat air fryer to ROAST set at 400 degrees F for 20 minutes.
Chop the potatoes up in about two bite pieces. Place them in a bowl, drizzle over some olive oil, add seasonings and toss.
I like a little garlic powder, a little Creole or Cajun seasoning (completely optional), salt and pepper - or use your favorite multipurpose seasoning. Lawry's seasoned salt, Jane's Krazy Mixed Up Salt, and Lawry's Casero are some of my favorites. Toss in a few teaspoons of dried mixed herbs - I like Bragg's Sprinkles mix of herbs.
I'm using my Instant Vortex oven style air fryer, which is a 1500-watt appliance and these potatoes are written using that.
Remember, just like ovens though, individual air fryer brands differ in wattage and how they cook; monitor any air fryer recipe the first time you make it to adjust time as needed. Total time will also depend on type and size of the potatoes you are using.
Spread the potatoes out in a single layer on the air fryer trays. If you're using a basket style fryer, you may need to do them in separate batches.
Cook potatoes for about 15-20 minutes or until fork tender and lightly browned, tossing or stirring at least once and swapping trays around halfway if using an oven style fryer. Monitor them the last 5 minutes and stop early if they are cooked through.
Finish with melted butter and parsley, if desired.
For more of my favorite air fryer recipes, check out this collection on my Pinterest page!
Unable to view the printable below on your device? Tap/click here.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
I like a little garlic powder, a little Creole or Cajun seasoning (completely optional), salt and pepper - or use your favorite multipurpose seasoning. Lawry's seasoned salt, Jane's Krazy Mixed Up Salt, and Lawry's Casero are some of my favorites. Toss in a few teaspoons of dried mixed herbs - I like Bragg's Sprinkles mix of herbs.
I'm using my Instant Vortex oven style air fryer, which is a 1500-watt appliance and these potatoes are written using that.
Remember, just like ovens though, individual air fryer brands differ in wattage and how they cook; monitor any air fryer recipe the first time you make it to adjust time as needed. Total time will also depend on type and size of the potatoes you are using.
Spread the potatoes out in a single layer on the air fryer trays. If you're using a basket style fryer, you may need to do them in separate batches.
Cook potatoes for about 15-20 minutes or until fork tender and lightly browned, tossing or stirring at least once and swapping trays around halfway if using an oven style fryer. Monitor them the last 5 minutes and stop early if they are cooked through.
Finish with melted butter and parsley, if desired.
For more of my favorite air fryer recipes, check out this collection on my Pinterest page!
Unable to view the printable below on your device? Tap/click here.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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