Here’s where people mess up. They pour on a glug of oil and hope for the best. Nope. You need to coat the potatoes evenly. Toss them in a bowl with about a tablespoon of oil per pound of spuds. Use something with a high smoke point: olive oil, avocado oil, or even duck fat if you’re feeling fancy.
Season aggressively at this stage. Salt, pepper, maybe some garlic powder or rosemary. The air fryer is a wind tunnel of flavor, so get that seasoning stuck on before they hit the basket. Don’t be shy—you’re the captain of this spud ship.
How To Cook Roasted Potatoes In Air Fryer? - KitchenPearls
The Temperature Game
Set your air fryer to 375°F (190°C). That’s the sweet spot. Too low, and they’ll just sweat. Too high, and you’ll get burned outsides and raw centers. Goldilocks would approve.
Cook them for about 20 to 25 minutes, but here’s the most important part: shake the basket halfway through. Give it a good rattle. This flips the potatoes and ensures every side gets that glorious crunch.
