Crispy baby potatoes and a cool herb yogurt sauce are one of those simple combos that tastes like more effort than it is. This recipe gets the potatoes browned and crunchy in the air fryer, then pairs them with a bright, garlicky sauce that works as a dip or drizzle.
Why This Air Fryer Recipe Works
Baby potatoes have thin skins and a creamy center, so they crisp fast without drying out. Smashing them slightly increases surface area, which means more edges to brown in the air fryer.
A quick parboil makes the insides tender and roughs up the exterior so the oil and seasoning cling. While they cook, the herb yogurt sauce comes together in minutes and balances the salty, crispy potatoes.
Ingredients You’ll Need
- 1 1/2 pounds baby potatoes (yellow, red, or a mix), scrubbed
- 1 1/2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more for the boiling water
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
For the herb yogurt sauce:
- 1 cup plain Greek yogurt (2% or whole for best texture)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (plus zest if you like)
- 1 small garlic clove, finely grated (or 1/2 teaspoon garlic powder)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Pinch of salt and pepper, to taste
- 1–3 tablespoons water, to thin (as needed)
How to Make Crispy Air Fryer Baby Potatoes with Herb Yogurt Sauce in the Air Fryer
1) Parboil the potatoes. Add potatoes to a pot, cover with cold water, and salt the water well. Bring to a boil, then simmer 8–10 minutes, just until a knife slides in with slight resistance.
2) Drain and dry. Drain potatoes and let them sit in the colander for 2 minutes so steam escapes. Pat dry with a clean towel.
3) Smash and season. Place potatoes on a cutting board and gently smash each one with the bottom of a glass or measuring cup until cracked and flattened (don’t mash into pieces). Toss with olive oil, salt, pepper, garlic powder, and paprika.
4) Air fry until crisp. Preheat your air fryer if needed. Arrange potatoes in a single layer (some space between helps). Cook, shaking the basket once or twice, until deeply golden and crisp.
5) Make the herb yogurt sauce. In a bowl, stir together Greek yogurt, olive oil, lemon juice, garlic, dill, parsley, salt, and pepper. Add water 1 tablespoon at a time until it’s spoonable and dip-ready.
6) Serve. Pile the hot potatoes onto a plate and serve with the herb yogurt sauce on the side or drizzled over the top.
Air Fryer Time and Temperature
Set the air fryer to 400°F. Air fry smashed baby potatoes for 14–18 minutes, shaking or turning halfway through.
Timing will vary based on potato size and your air fryer model. Look for browned edges and a crisp exterior; if they’re pale at 18 minutes, add 2–4 minutes more.
Tips for the Best Results
- Don’t skip drying: moisture is the enemy of crispiness. After draining, let steam escape, then pat the potatoes dry.
- Smash to the right thickness: aim for about 1/2-inch thick so you get crispy edges with a creamy center.
- Single layer matters: if you crowd the basket, the potatoes will steam. Cook in batches for the crunchiest results.
- Use enough oil to coat: you don’t need much, but dry spots won’t brown as well.
- Season after tasting: potatoes vary. If needed, sprinkle a pinch of salt right when they come out.
Variations and Substitutions
Make it your way without changing the basic method.
- Swap the herbs: chives, cilantro, tarragon, or basil work well in the yogurt sauce.
- Make it spicy: add a pinch of cayenne to the potatoes or stir hot sauce into the yogurt.
- No Greek yogurt? Use regular plain yogurt (strain it briefly if it’s thin) or sour cream for a richer dip.
- Add cheese: finish the hot potatoes with grated Parmesan and let it melt for 1 minute.
- Different seasoning profile: try ranch seasoning, za’atar, or Italian seasoning in place of paprika.
What to Serve With It
These crispy potatoes are a natural side for chicken, steak, salmon, or burgers, and the herb yogurt sauce also doubles as a cool condiment.
- Air fryer chicken thighs or drumsticks
- Pan-seared or air-fried salmon
- Grilled steak or pork chops
- Simple salad with lemon vinaigrette
- Roasted or air-fried veggies (broccoli, asparagus, green beans)
For more air fryer mains that pair well, see Air Fryer Recipes.
Storage and Reheating
Store leftover potatoes in an airtight container in the fridge for up to 4 days. Store the herb yogurt sauce separately for up to 3 days (stir before serving).
To reheat, air fry the potatoes at 375°F for 4–7 minutes, shaking halfway, until hot and crisp again. If you’re meal-prepping, check Air Fryer Reheating Guide for more air fryer reheating tips and timing.
FAQ
Do I have to boil baby potatoes before air frying?
Parboiling is the easiest way to get a tender center without overcooking the outside. You can skip it, but expect a longer cook time and less creamy interiors. If you skip boiling, cut potatoes in half and cook at 400°F until tender and browned.
How do I make baby potatoes extra crispy in the air fryer?
Dry them well after boiling, smash them for more surface area, and keep them in a single layer. A quick shake halfway through helps crisp the undersides. If they still look pale, add a few extra minutes at 400°F.
Can I use mini gold potatoes or red potatoes?
Yes—any baby/mini potatoes work. Try to keep them similar in size so they cook evenly. If you have a mix, pull the smallest ones early if they’re getting too dark.
Why are my air fryer potatoes not browning?
Crowding is the most common culprit because it traps steam. Also make sure the potatoes are dry and lightly coated with oil. Some air fryers run cooler, so bump the temp to 405°F–410°F if your model allows.
Can I make the herb yogurt sauce ahead of time?
Yes, and it often tastes better after 30 minutes in the fridge as the garlic and herbs mellow. Stir before serving and add a splash of water if it thickens. Keep it chilled until you’re ready to eat.
