I used to think of baked potatoes as one of those side dishes that was fine, but never exactly exciting. Then I started making these air-fried potatoes with thin little slices all across the top, and honestly, I haven’t looked back.
The edges get wonderfully crispy and browned while the inside stays soft and fluffy. With a little olive oil, garlic, paprika, herbs, and salt, they almost taste like little crispy tater tots—but made from whole potatoes and without all the deep-frying.
And look at them! That golden, craggy exterior is basically impossible to resist.
I usually make these when I want something comforting without spending forever in the kitchen. They’re also perfect for a weeknight dinner because the air fryer does most of the work.
Ingredients
For about 4 servings, you’ll need:
- 4 medium russet or Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning or dried thyme
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon finely chopped fresh parsley, for garnish
Optional additions
- ¼ teaspoon chili flakes for heat
- 1–2 tablespoons grated Parmesan
- Fresh rosemary or thyme
- A pinch of cayenne pepper
- Garlic-infused butter for brushing after cooking
How to Make Air-Fried Baked Potatoes
1. Wash and dry the potatoes
Give the potatoes a good scrub under cold water, especially if you’re planning to eat the skins—which I highly recommend.
Dry them really well. That little step helps the oil and seasonings stick and encourages better browning.
2. Make the signature slices
Place a potato between two chopsticks, wooden spoons, or the handles of two butter knives.
Carefully slice across the potato every few millimeters, stopping when your knife reaches the chopsticks. Don’t slice all the way through.
You’re essentially creating a hasselback-style potato.
The thinner you make the slices, the more crispy edges you’ll get. Just take your time here. Nobody wants to accidentally turn a hasselback potato into potato slices!
3. Season everything
In a small bowl, mix together the olive oil, garlic powder, smoked paprika, onion powder, herbs, salt, and black pepper.
Brush the mixture generously over each potato. Try to work a little seasoning into the cuts, too.
That’s where the magic happens.
4. Preheat the air fryer
Preheat your air fryer to 400°F (200°C) for about 3–5 minutes, if your model requires preheating.
Arrange the potatoes in the basket with a little space between them. You don’t want them packed together because good airflow is what gives you those crispy edges.
5. Air fry until golden and crispy
Cook at 400°F (200°C) for approximately 30–40 minutes, depending on the size of your potatoes and your particular air fryer.
After about 20 minutes, check on them and brush with any remaining oil mixture.
They’re ready when the outside is deeply golden and crisp and a knife slides easily into the center.
For particularly large potatoes, you may need another 5–10 minutes.
6. Finish with fresh herbs
Take the potatoes out and immediately sprinkle them with fresh parsley.
If you’re feeling indulgent, a little Parmesan over the top is fantastic, too.
Serve them hot and crispy.
Tips for Extra-Crispy Air-Fried Potatoes
Dry the potatoes well. Excess moisture can prevent proper browning.
Don’t skip the oil. You don’t need much, but a light coating helps the skins become beautifully crisp.
Cut the slices close together. More cuts mean more crispy ridges and seasoning in every bite.
Don’t overcrowd the air fryer. Cook in batches if necessary. Air needs to circulate around the potatoes.
Use similar-sized potatoes. This helps everything finish cooking at roughly the same time.
Check early. Air fryers vary quite a bit. Start checking around the 25–30 minute mark so your potatoes don’t go from golden to over-browned.
Want them extra crispy? Once the potatoes are tender, give them another 2–4 minutes at 400°F. Keep a close eye on them.
What to Serve With Air-Fried Baked Potatoes
These potatoes are ridiculously versatile.
I love serving them alongside:
- Grilled chicken
- Steak
- Burgers
- Roasted vegetables
- Salmon
- Pork chops
- Turkey meatballs
- Grilled shrimp
- A big green salad
You can also turn them into a meal by topping them with Greek yogurt or sour cream, shredded cheese, green onions, and crispy bacon.
For a lighter option, try fresh herbs, Greek yogurt, chopped tomatoes, and a squeeze of lemon.
Nutrition Information
Approximate nutrition per serving (1 potato, assuming 4 servings):
- Calories:Â 210
- Carbohydrates:Â 32 g
- Protein:Â 4 g
- Fat:Â 8 g
- Fiber:Â 3 g
- Sodium:Â 330 mg
Nutrition is an estimate and will vary depending on potato size, oil, toppings, and seasonings used.
Frequently Asked Questions
1. Can I use any type of potato?
Absolutely. Russet potatoes give you a fluffy center and crisp skin, while Yukon Gold potatoes have a naturally buttery texture. Baby potatoes also work, although cooking time will be shorter.
2. Do I need to boil the potatoes first?
Nope! That’s one of the reasons I love this recipe. The potatoes go straight into the air fryer. Just make sure they’re properly sliced and seasoned.
3. Why aren’t my potatoes getting crispy?
Usually, it’s one of three things: too much moisture, too little oil, or an overcrowded basket. Dry the potatoes thoroughly, use a light coating of oil, and leave space between them.
4. Can I make these ahead of time?
You can prep the potatoes and seasoning a few hours ahead and keep them refrigerated until you’re ready to cook. For the best texture, though, I prefer cooking and serving them immediately.
5. Can I add cheese?
Definitely! Parmesan is especially good because it gets wonderfully golden and crispy. You can also add shredded cheddar during the last few minutes of cooking.
Final Thoughts
Honestly, these air-fried baked potatoes have completely changed how I look at potatoes as a side dish. They’re crispy, savory, fluffy in the middle, and ridiculously easy to make.
The best part is that they have that indulgent, crispy-tater-tot feeling without needing to deep-fry anything.