Name: Air Fryer Roasted Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 800 g baby potatoes, halved; Water, enough for parboiling; ½ tsp salt, for the boiling water; 1½ Tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika or Spanish paprika; ¼ tsp cayenne pepper, optional; 1 tsp Italian seasoning; ½ tsp salt; ¼ tsp ground black pepper; ½ tsp Magic Sarap or MSG, optional; 1 Tbsp chopped fresh parsley or 1 tsp dried parsley flakes

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Discover the dish

About Air Fryer Roasted Potatoes

These air fryer roasted potatoes have fluffy centers, golden cut sides, and a savory coating of herbs and spices.

Parboiling gives the potatoes a head start before they enter the air fryer. Once drained, they are coated with olive oil, garlic and onion powder, paprika, Italian seasoning, and optional cayenne and all-purpose seasoning.

The potatoes initially cook at 180°C before being turned cut-side up and finished at 200°C. That final burst of higher heat adds more color and crispness without requiring deep-frying.

The Kubo Cooks method

Why This Recipe Works

Rinsing the cut potatoes removes loose surface starch that can become sticky during boiling.

Parboiling cooks the centers before the potatoes enter the air fryer. This allows the outside to brown without leaving the middle firm or undercooked.

Draining the potatoes thoroughly is just as important. Surface moisture creates steam, while a dry surface allows the olive oil and seasonings to cling more evenly.

A small amount of oil carries the spices and helps the exposed edges brown. Garlic powder, onion powder, paprika, and Italian seasoning provide flavor without adding fresh ingredients that may burn during air-frying.

The potatoes begin at 180°C so they can cook and dry gradually. Turning them cut-side up and finishing at 200°C concentrates the heat on the exposed surfaces for deeper browning and crisp edges.

What to know

Ingredient Notes

Baby potatoes: Their small size and thin skin make them convenient for air-frying. Cut them into similarly sized halves so they cook evenly.
Salt for the boiling water: Seasons the potatoes as they parboil instead of relying entirely on surface seasoning later.
Olive oil: Helps the seasonings adhere and encourages browning. The potatoes only need a thin, even coating.
Garlic and onion powder: Add savory flavor without introducing the moisture or risk of burning that comes with fresh garlic and onion.
Smoked or Spanish paprika: Adds color and a warm pepper flavor. Smoked paprika gives the potatoes a more noticeable smoky character, while other Spanish paprika can be sweet, smoked, or hot depending on the type.
Cayenne pepper: Optional, but useful when you want some heat behind the smoky paprika.
Italian seasoning: Adds a mixture of dried herbs. Crush larger herb pieces between your fingers before adding them so they distribute more evenly.
Salt and ground black pepper: Season the surface of the potatoes. Taste after air-frying before adding more salt.
Magic Sarap or MSG: Both are optional. Magic Sarap contains salt and other seasonings, while pure MSG mainly adds savory flavor. Use one and adjust the salt accordingly.
Parsley: Adds color and a mild fresh flavor after cooking. Dried parsley flakes can be used when fresh parsley is unavailable.

Make it your own

Substitutions

Baby potatoes: Use regular potatoes cut into evenly sized pieces. Avoid making the pieces too large or the centers may take longer to cook.
Olive oil: Use canola, vegetable, avocado, or another neutral cooking oil.
Smoked paprika: Use regular paprika for color without the smoky flavor. A small amount of chili powder can also be used, but the seasoning blend will taste different.
Cayenne pepper: Use chili flakes, another ground chili, or leave it out.
Italian seasoning: Use dried oregano, rosemary, thyme, or a combination of the herbs available to you.
Magic Sarap or MSG: Leave it out and make the final adjustment with salt and black pepper.
Parsley: Use chopped spring onions, chives, dried herbs, or omit the garnish.

Air Fryer Roasted Potatoes process photo 1

Air Fryer Roasted Potatoes process photo 2

Air Fryer Roasted Potatoes process photo 3

Gallery photos 1–3 of 6

From my kitchen

Kubo Cooking Notes

Keep the pieces evenly sized

Baby potatoes differ in size, so some may need to be quartered instead of halved.

Aim for pieces that are close in thickness rather than focusing only on whether each potato is cut in half.

Parboil without fully cooking

The potatoes should begin softening but remain firm enough to drain and toss without falling apart.

A knife should enter the outer part with a little resistance. If the pieces are already completely tender, they may break while being seasoned.

Let the surface dry

After draining, leave the potatoes briefly in the colander or warm pot so the remaining moisture can evaporate.

Adding oil while the surfaces are still wet can make the seasoning slide off and reduce browning.

Coat before adding more oil

Toss the potatoes thoroughly before deciding that they need additional oil. A thin coating is enough when it reaches every surface.

Too much oil can collect in the air fryer basket without necessarily making the potatoes crispier.

Leave room for air to circulate

Arrange the potatoes in a single layer when possible. Cook in batches if the basket is too crowded.

Crowding traps moisture between the pieces and produces softer, less evenly browned potatoes.

Use the final high-heat stage for color

Turn the potatoes cut-side up before increasing the temperature to 200°C.

Watch them closely during the final minutes because air fryers differ in power and the paprika can darken quickly.

Plan ahead

Make-Ahead, Storage, and Reheating

Plan ahead: The potatoes can be cut and parboiled up to one day ahead. Drain and dry them thoroughly, then refrigerate them in a covered container. Add the oil and seasonings shortly before air-frying.

Storage: Allow leftover potatoes to cool before transferring them to a covered container. Refrigerate and consume within 3–4 days. Their exterior will soften during storage but can become crisp again when reheated.

Freezing: Cooked air-fryer potatoes can be frozen, although their centers may become slightly softer. Freeze the cooled pieces in a single layer until firm, then transfer them to a freezer-safe covered container. Consume within one to two months for the best texture.

Reheating: Reheat refrigerated potatoes in the air fryer at approximately 180°C until hot and crisp. Frozen potatoes can be reheated directly from frozen. Arrange them in a single layer and add additional time as needed. Avoid using the microwave when you want to preserve their crisp exterior.

Bring it to the table

Serving Suggestions

Serve as a side for grilled chicken, pork, beef, or fish.
Pair with fried or scrambled eggs for breakfast.
Serve with garlic mayonnaise, ketchup, or spicy mayonnaise.
Add them to a rice bowl with vegetables and your preferred protein.
Serve as merienda or a shareable appetizer.
Finish with parsley, spring onions, grated cheese, or an extra pinch of paprika.

Ingredients

For the Potatoes

800 g baby potatoes, halved
Water, enough for parboiling
½ tsp salt, for the boiling water

For Seasoning

1½ Tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika or Spanish paprika
¼ tsp cayenne pepper, optional
1 tsp Italian seasoning
½ tsp salt
¼ tsp ground black pepper
½ tsp Magic Sarap or MSG, optional

For Garnish

1 Tbsp chopped fresh parsley or 1 tsp dried parsley flakes

Special Equipment

Air fryer

How to Make It

Cut the baby potatoes in half.
Rinse them several times with clean water until the water runs mostly clear to remove excess surface starch.
Bring a pot of water to a boil and season it with a couple of pinches of salt.
Add the potatoes and parboil for 5–7 minutes.
Drain thoroughly and let the excess moisture evaporate briefly.
Transfer the potatoes to a large mixing bowl.
Add olive oil, garlic powder, onion powder, paprika, cayenne pepper, Italian seasoning, salt, ground black pepper, and Magic Sarap or MSG, if using.
Toss until the potatoes are evenly coated.
Arrange the potatoes in the air fryer and cook at 180°C for 12–13 minutes, flipping halfway through.
Turn the potatoes cut-side up and increase the temperature to 200°C.
Air fry for another 2–3 minutes until the cut sides are golden and crisp.
Season with additional salt and ground black pepper to taste.
Transfer to a serving plate and garnish with fresh parsley or parsley flakes.
Serve immediately.

Kubo Tips

Rinse the cut potatoes well to remove excess surface starch and help them crisp better.
Do not overcook the potatoes while parboiling or they may break apart when tossed with the seasonings.
Drain the potatoes thoroughly before adding the olive oil and spices.
Arrange the potatoes in a single layer when possible for more even browning.
Finish at 200°C with the cut sides facing up for extra crisp edges.