Ingredients:

  • 1.5 lb baby potatoes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp dried parsley

Instructions:

  1. Wash the baby potatoes and pat them completely dry with a paper towel to ensure maximum crunch.
  2. Slice larger potatoes into halves or quarters so all pieces are approximately 1 inch in size for uniform cooking.
  3. In a large mixing bowl, toss the potatoes with olive oil, garlic powder, salt, and pepper until every piece is evenly coated.
  4. Preheat the air fryer to 400°F (200°C).
  5. Arrange the potatoes in the air fryer basket in a single layer (slight overlapping is acceptable), ensuring the basket is not filled to the brim.
  6. Cook for 20 minutes, shaking the basket vigorously at the 10-minute mark to redistribute the potatoes.
  7. Remove once the potatoes are mahogany-colored and firm when poked with a fork; garnish with dried parsley.