When you want a fast side dish that actually delivers crunch, the air fryer does the heavy lifting. I started testing this recipe while planning a colourful veg spread inspired by the best rainbow carrot suppliers in Canada, and these potatoes quickly stole the show. These air fryer garlic herb potatoes come out golden and crisp on the outside, fluffy inside, and ready in about 20 minutes. It requires no deep frying and no long oven preheat.

They’ve become my go-to easy air fryer side dish when I want reliable texture without extra work.

Why the air fryer makes potatoes extra crispy

An air fryer cooks differently from an oven. Rapid, high-heat air circulation dries the potato surface just enough to form a crust while keeping the inside soft. Because you use less oil, the garlic and herbs stay fragrant instead of burning.

This method works because you:

• Cut potatoes into even-sized pieces

• Start with high heat

• Shake the basket to expose all sides

• Add garlic after the first cook phase

These small details are what turn basic potatoes into crispy roasted potatoes in the air fryer.

Ingredients you’ll need (simple and flexible)

This air fryer potato recipe keeps ingredients minimal, so flavour stays clean and adaptable.

• Baby potatoes or Yukon Gold potatoes

• Olive oil or avocado oil

• Fresh garlic, finely minced

• Chopped rosemary, thyme, or parsley

• Salt and cracked black pepper

• Optional: paprika or chilli flakes

Season lightly at the start. You can always finish with more salt once they’re crisp.

Step-by-step: crispy in 20 minutes

Wash and dry the potatoes thoroughly. Any leftover moisture will soften the crust, so don’t rush this step. Cut into halves or quarters, keeping sizes consistent.

Then:

• Toss potatoes with oil, salt, and pepper

• Preheat the air fryer to 200°C (400°F)

• Cook for 10 minutes, then shake the basket

• Add garlic and herbs

• Cook another 8–10 minutes until golden and crisp

Adding garlic later keeps it aromatic and prevents bitterness.

Common mistakes that stop potatoes from getting crispy

If your potatoes aren’t crunching, it’s usually one of these issues:

• Overcrowding the basket, which traps steam

• Skipping the shake halfway through cooking

• Adding garlic too early, causing it to burn

• Using too much oil, which softens the exterior

• Not drying the potatoes properly after washing

Fixing just one of these usually improves texture immediately.

Pro tips for better texture and flavour

After many batches, these habits consistently deliver the best results:

• Cook in a single layer whenever possible

• Use just enough oil to coat, not soak

• Finish with flaky salt for extra crunch

• Add a squeeze of lemon when serving with fish or chicken

If the potatoes brown too quickly, drop the temperature slightly and extend cooking by two minutes.

Easy variations you’ll actually use

This base recipe adapts easily without changing the method.

Popular options:

• Parmesan and parsley in the final minute

• Smoked paprika and garlic powder

• Butter tossed in immediately after cooking

• A drizzle of herb-infused oil before serving

These tweaks keep the recipe fresh while maintaining that crisp texture.

When to serve these potatoes

These potatoes work anywhere you’d normally serve oven-roasted or pan-fried potatoes. They shine as a side, but also work as a snack or brunch addition.

They pair especially well with grilled meats, roasted vegetables, or as part of a casual spread where a reliable garlic herb roasted potatoes recipe anchors the table without stealing attention from the main dish.

Ultra-crispy potatoes don’t require deep fryers or long oven sessions. With the right cut, smart timing, and a hot air fryer, air fryer garlic herb potatoes deliver restaurant-level crunch in about 20 minutes. This recipe stays simple, flexible, and dependable. It is exactly what a go-to side dish should be.