Crispy Air Fryer Rustic Garlic & Rosemary Potatoes

Main Ingredients

• 4 medium Russet or red-skinned potatoes, skin-on
• 4 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 3 cloves garlic, lightly crushed with peel intact
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked or sweet paprika
• Flaky sea salt to taste
• Freshly ground black pepper to taste

Cutting and Seasoning

1. 1

   Scrub the potato skins under cold running water with a vegetable brush to remove all grit.

2. 2

   Pat completely dry with paper towels (dry potatoes crisp up significantly faster).

3. 3

   Cut each potato lengthwise into halves, then slice each half into 3 or 4 thick, rustic boat-shaped wedges.

4. 4

   Transfer wedges into a mixing bowl, toss with extra virgin olive oil, crushed garlic, paprika, sea salt, and black pepper until fully coated.

Air Frying

1. 5

   Preheat your air fryer to 200°C (400°F) for 3 minutes.

2. 6

   Place the potato wedges in the air fryer basket with the skins facing down where possible, avoiding heavy overlapping to allow optimal convection airflow.

3. 7

   Air fry at 200°C (400°F) for 25 to 30 minutes.

4. 8

   At the 15-minute mark, pull out the basket, give it an energetic shake, and drop the fresh rosemary and thyme sprigs right on top (adding herbs midway keeps them vibrant and prevents scorching).

5. 9

   Roast until the edges are deep golden, blistered, and crunchy, while the interior remains fluffy like mashed potato.

6. 10

   Sprinkle with flaky sea salt and serve piping hot.