Ingredients:

  • 1.5 lbs Baby Yukon Gold or Red potatoes, halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cloves garlic, finely minced
  • 1 tbsp fresh rosemary, chopped finely
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh parsley, chopped for garnish

Instructions:

  1. Halve the potatoes. 1.5 lbs Baby Yukon Gold or Red potatoes should be cut once down the middle. Note: Keeping them uniform ensures they all finish at the same time.
  2. Rough the surface. Place the halved potatoes in a large mixing bowl with the 2 tbsp extra virgin olive oil, 1 tsp kosher salt, and 1/2 tsp cracked black pepper. Cover the bowl and shake vigorously for 10 seconds until the edges look slightly battered and shaggy.
  3. Preheat the machine. Set your air fryer to 400°F (200°C). Note: A hot start is vital for immediate moisture evaporation.
  4. Arrange the basket. Place the potatoes in a single layer, cut side down. until you hear a faint sizzle as they touch the grate.
  5. Initial roast. Air fry for 12–14 minutes. Note: This first phase develops the structural crust.
  6. The shake. Halfway through the 12–14 minutes, pull the basket out and give it a firm toss to redistribute the oil.
  7. Prepare the infusion. In a small bowl, whisk the 4 cloves minced garlic, 1 tbsp chopped rosemary, 1 tbsp melted butter, and 1/2 tsp smoked paprika.
  8. The flavor coat. Transfer the potatoes back to the mixing bowl and toss with the garlic butter mixture until every potato is glistening and orange tinted.
  9. Final blast. Return the potatoes to the air fryer for exactly 4 minutes. until the garlic is golden brown and smells incredibly fragrant.
  10. Final touch. Garnish with 1 tbsp fresh parsley and serve immediately while the exterior is still shatter crisp.