Ingredients

The following ingredients have 4 Servings
  • 1½ lbs baby potatoes ((680 grams; approximately 22 potatoes))
  • 2 tablespoons olive oil ((or avocado oil))
  • 1 teaspoon dried dill
  • ½ teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • salt and pepper, to taste

Instruction

  • Rinse the baby potatoes to clean them off and pat them dry. Put the potatoes in a medium-sized bowl.
  • Drizzle the oil over the potatoes. Sprinkle on the dill, parsley, garlic powder, onion powder, salt, and pepper and stir to coat.
  • Put the potatoes in a single layer on your air fryer tray. (I was able to fit them all on one tray.) Pour any herbed oil left in the bowl over the baby potatoes. Put the tray in the top rack position of the air fryer if you are using an air fryer oven.
  • Air fry at 400°F (200°C) for 12 minutes. Flip the potatoes and air fry at 400°F (200°C) for an additional 14 minutes, or until fork tender.
  • Let the potatoes cool for a few minutes before serving. The potato skin will get wrinkly as they cool.
  • Note: The size of the baby potatoes you use in this recipe matters! Smaller potatoes than I am using will have a shorter cooking time. Larger potatoes may need to be cut into pieces. Make sure to use thin skinned potatoes for this recipe.