Crispy-edged baby potatoes with a garlicky dip are an easy win for weeknights and weekends alike. This air fryer version delivers roasted flavor fast, and the garlic aioli pulls everything together with just a few pantry staples.
Why This Air Fryer Recipe Works
Baby potatoes are naturally creamy inside, so the air fryer only has to focus on browning and crisping the outside. Cutting them in halves (or quarters if larger) creates more surface area for herbs and seasoning to cling to.
A quick toss with oil and dried herbs encourages even browning, while a short shake mid-cook keeps hot air circulating around every piece. The garlic aioli is stirred together while the potatoes cook, so everything hits the table hot.
Ingredients You’ll Need
1 1/2 pounds baby potatoes (yellow or red), halved (quarter any larger ones)
1 teaspoon Dijon mustard (optional, for a little tang)
Pinch of salt and pepper, to taste
1–2 teaspoons water, as needed to thin
How to Make Air Fryer Herb Roasted Baby Potatoes with Garlic Aioli in the Air Fryer
1) Preheat the air fryer for 3 minutes at 400°F. Preheating helps the potatoes start browning right away.
2) Season the potatoes. In a large bowl, toss halved baby potatoes with olive oil, salt, pepper, rosemary, thyme, parsley, and garlic powder until evenly coated.
3) Air fry. Arrange potatoes in the air fryer basket in a single layer as much as possible (a little overlap is fine). Cook until browned and tender.
4) Shake and finish. Shake the basket or stir the potatoes halfway through so the cut sides don’t stay stuck against the basket.
5) Make the garlic aioli. In a small bowl, whisk mayo, grated garlic, lemon juice, Dijon (if using), salt, and pepper. Thin with a teaspoon or two of water until it’s dip-able.
6) Serve. Taste potatoes and add an extra pinch of salt if needed. Serve hot with garlic aioli on the side (or drizzle lightly and keep extra for dipping).
Air Fryer Time and Temperature
Air fry at 400°F for 14–18 minutes total, shaking at about the 8-minute mark. Timing depends on potato size and how crowded your basket is.
They’re done when the cut sides are deeply golden and a fork slides in easily with little resistance. If they’re browned but still firm, drop the temp to 375°F and cook 2–4 minutes more.
Tips for the Best Results
Cut to a consistent size. Mixed sizes finish at different times, so halve small ones and quarter larger ones.
Dry the potatoes after washing. Less surface moisture means better browning.
Don’t skip the shake. It prevents pale spots and helps the herbs toast evenly.
Salt after cooking if needed. A final pinch wakes up the herb flavor.
Grate the garlic for aioli. Minced garlic can be harsh; grated melts in smoothly.
If your herbs look like they’re darkening too fast, reduce the heat to 375°F for the last few minutes. Different air fryers run hotter than others, especially smaller basket models.
Variations and Substitutions
Fresh herb option: Use 1 tablespoon each chopped fresh parsley and thyme, plus 1–2 teaspoons chopped rosemary. Add fresh herbs after cooking for the brightest flavor.
Lemon-herb potatoes: Add 1 teaspoon lemon zest to the potatoes right before serving.
Spicy aioli: Stir 1–2 teaspoons sriracha or a pinch of cayenne into the aioli.
No mayo: Swap in Greek yogurt for a tangier, lighter dip (thin with a splash of water or lemon).
Extra garlicky potatoes: Add 1–2 peeled garlic cloves to the bowl and toss; they’ll roast alongside the potatoes (they may get dark, but taste sweet).
What to Serve With It
These potatoes fit anywhere you’d use roasted potatoes, but they shine next to simple mains. The aioli also doubles as a sauce for chicken, burgers, or veggies.
Store leftover potatoes in an airtight container in the fridge for up to 4 days. Store garlic aioli separately and use within 3–4 days.
To reheat, air fry potatoes at 375°F for 4–7 minutes, shaking once, until hot and crisp again. If they were packed tightly in the container, break them apart before reheating so the hot air can reach the edges.
Do I need to boil baby potatoes before air frying?
No—baby potatoes cook through in the air fryer as long as they’re cut to a reasonable size. Halving (or quartering larger ones) is the key to getting tender centers before the outside over-browns.
Why aren’t my air fryer baby potatoes getting crispy?
Overcrowding and excess moisture are the usual issues. Pat them dry after washing, use enough oil to lightly coat, and cook in a single layer (or in batches) so the hot air can circulate.
Can I use fresh garlic on the potatoes instead of garlic powder?
You can, but fresh garlic can burn at 400°F. If you want fresh garlic flavor, toss minced or grated garlic with the potatoes during the last 3–5 minutes, or keep the garlic in the aioli.
What’s the best way to make aioli less thick?
Whisk in water 1 teaspoon at a time until it reaches your preferred dipping consistency. Lemon juice also loosens it a bit while adding brightness.
Can I make these ahead for a party?
Yes. Cook the potatoes, cool, then refrigerate; re-crisp in the air fryer at 375°F for a few minutes right before serving. Make the aioli earlier in the day so the garlic flavor has time to meld.
