Air Fryer Roasted Potatoes Recipe
Crispy, golden Air fryer Roasted Potatoes with shatter-crisp edges and buttery centers. The quick parboil and cornstarch spice blend guarantees crunch, every time.
Servings: 4
Cost: $5
Equipment
- chef's knife
- cutting board
- air fryer
- measuring spoons
- measuring cup
Ingredients
- 2 lb Yukon Gold or russet potatoes cut into 1-inch chunks
- 1 Tablespoon olive oil
- 1 Tablespoon cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika pimentón
- ½ teaspoon hot paprika or ¼–½ tsp cayenne to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin optional but nice
- ¼ teaspoon black pepper
- 1-2 teaspoon sherry vinegar or red wine vinegar, to finish
- Chopped flat-leaf parsley + flaky salt for serving
Bravas-Style Tomato Sauce (5 minutes):
- ½ cup plain tomato sauce
- 1 Tablespoon tomato paste
- 1 Tablespoon olive oil
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne or to taste
- ½-1 teaspoon sherry vinegar
- ½ teaspoon sugar to round acidity
- ¼ teaspoon kosher salt
Garlic Aioli (1 minute):
- ½ cup mayonnaise
- 1 small garlic clove grated
- 1-2 teaspoon lemon juice
- Pinch of salt
Instructions
- Bring a pot of salted water to a boil. Add potatoes and cook 5–6 minutes, just until the edges soften. Drain, then return to the hot pot and shake gently to rough up the surfaces. Let steam-dry 2 minutes.
- No-parboil option: Soak cut potatoes in hot tap water 10 minutes, drain and dry very well.
- In a large bowl, whisk oil, cornstarch, salt, smoked paprika, hot paprika/cayenne, garlic powder, onion powder, cumin (if using), and pepper into a loose paste. Add potatoes and toss until every piece is evenly coated.
- Preheat air fryer to 400°F (200°C). Arrange potatoes in a single layer (work in batches if needed). Cook 15 minutes, shake basket, then cook 8–12 minutes more until deep golden and crisp on the edges.
- Immediately splash with 1–2 tsp sherry vinegar and toss (that tang is key to the bravas vibe). Sprinkle with parsley and a pinch of flaky salt.
- Serve: Hot, with bravas sauce and/or garlic aioli for dipping.
Quick Sauces
- Bravas Sauce: Stir everything together in a small saucepan and warm 2–3 minutes, or microwave 45–60 seconds, until glossy. Adjust vinegar/salt/heat to taste.
- Aioli: Stir all ingredients until smooth.
Notes
• Parboil vs. soak: Parboiling delivers the crispiest crust; soaking works in a pinch, dry very well before seasoning.
• Cornstarch = crunch: It turns your spices into a thin, crispy skin.
• Don’t crowd the basket; cook in batches and keep finished potatoes warm at 250°F.
• Flavor finish: A teaspoon or two of sherry (or red wine) vinegar wakes up the spices, add while hot.
• Heat control: Hot paprika gives round warmth; cayenne brings a sharper kick, use to taste.
• Skillet option: After parboil and seasoning, pan-roast in a large skillet with a thin film of oil until crisp and tender.
Nutrition
Calories: 264kcal | Carbohydrates: 46g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 919mg | Potassium: 1129mg | Fiber: 6g | Sugar: 4g | Vitamin A: 868IU | Vitamin C: 48mg | Calcium: 40mg | Iron: 3mg