Ingredients:

  • 1 lb baby potatoes (red or gold)
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper

Instructions:

  1. Wash the baby potatoes thoroughly and pat them completely dry with a paper towel. Note: Any water left on the skin will steam the potato instead of crisping it.
  2. Cut each potato in half lengthwise.
  3. In a large mixing bowl, toss the halved potatoes with olive oil until every surface is glistening.
  4. Add the minced garlic, salt, and black pepper, stirring well to ensure the garlic is evenly distributed.
  5. Preheat your air fryer to 400°F (200°C). Note: Preheating ensures the searing starts the second the potatoes hit the basket.
  6. Arrange the potatoes in the basket, cut side down for maximum browning.
  7. Air fry for 18–20 minutes until golden and mahogany colored.
  8. Shake the basket vigorously every 7 minutes to ensure an even finish across all sides.
  9. Immediately upon removing the potatoes from the fryer, transfer them to a bowl and toss with the fresh chopped parsley.