Let the air fryer take over dinner prep! Air fryer baby potatoes and shallots cook together until the potatoes turn golden and crispy on the outside and soft and fluffy in the center. Savory with sweet notes of balsamic and a touch of brightness, they’re a versatile side dish that’s perfect for everything from special occasions, brunch, to weeknight dinners!
I started making baby potatoes in the air fryer on a total whim — mostly because they were about the same size as Brussels sprouts (give or take), and I wanted to see what would happen if I used the same seasoning mix I use for air-frying Brussels sprouts. Spoiler alert: they turned out so good… perfectly crisp on the outside, soft and fluffy inside, and ridiculously easy.
After that first batch, I couldn’t stop making them. They’ve officially become my new go-to side — simple, flavorful, and ready in minutes. A few simple tricks are all it takes to get that golden crunch every time.
My Top Tips Before You Begin
- Dry the potatoes very well. Any leftover moisture will make the potatoes steam instead of crisp. After washing, pat them thoroughly dry with a clean towel or paper towels. The drier they are, the better they’ll brown.
- Cut the potatoes evenly. Baby potatoes come in lots of different shapes and sizes. Slice or quarter them into 1- to 1½-inch pieces so they cook evenly. Uniform size ensures the centers soften at the same rate and the edges crisp.
- Don’t skip the preheat. A fully preheated air fryer (about 3-5 minutes) gives the potatoes an immediate hit of high heat, which is essential for browning. Starting with a cold air fryer often leads to soft or unevenly cooked potatoes.
- Splash with lemon at the end. Adding lemon juice or a splash of vinegar after cooking brightens the flavors without softening the potatoes.
- Extra crispy potatoes. For extra-crisp edges, bump the heat up by about 10 degrees during the last 2-3 minutes if your air fryer goes above 400°F. If it maxes out at 400°F, simply extend the cook time by 2-4 minutes instead.
Ingredients You’ll Need
Please be sure to see the recipe card at the bottom of the page!
- Baby Potatoes – Also called new potatoes, baby potatoes are harvested before they fully mature, meaning they stay small and have a creamy texture.
Ingredient Swap: Baby potatoes, fingerling potatoes, new potatoes, or small creamer potatoes all work well. Just cut them into evenly sized, smaller pieces to ensure even cooking.
- Shallot – Adds a sweet, savory depth that complements the potatoes, and it crisps up beautifully in the air fryer right alongside them.
- Spices – Garlic powder, salt, and pepper enhance the savoriness of these air fryer baby potatoes. Want even more flavor? Try adding paprika or onion powder, too.
Ingredient Swap: Fresh garlic (about 1 teaspoon finely minced) may be used in place of garlic powder, but mix it into the oil first so it sticks to the potatoes and doesn’t burn.
- Olive Oil – This promotes browning and caramelization and allows the seasonings to stick to the potatoes. Refined avocado oil also works!
- Balsamic Vinegar – It adds depth and a subtle sweetness that complements the potatoes, and its natural sugars help them caramelize for a richer golden color and light crispiness.
- Lemon – Lemon slices and lemon juice add brightness, balancing some of the richness.
How to Make Air Fryer Baby Potatoes
Season the potatoes. In a large mixing bowl, toss the potatoes with shallots, oil, balsamic vinegar, garlic, salt, and pepper in a large bowl, coating them completely.
Pro-Tip: Make sure each potato piece is lightly coated in oil so it browns evenly. If the potatoes look dry after tossing, add 1-2 teaspoons more oil. Too little oil can cause shriveling instead of crisping.
Cook. Arrange the potatoes and shallots in a single layer in a preheated air fryer basket, placing the potatoes cut side down for crispier edges. Work in batches, if needed! Cook until the potatoes are golden and tender and the shallots are caramelized, shaking halfway through.
Note: Shallots cook faster than potatoes. So, place them in the center of the basket. If your shallots brown too quickly, remove them halfway through cooking. If your air fryer runs hot, using a liner can help prevent burning bits, especially if you use minced garlic vs garlic powder.
Serve. Transfer the mixture to a bowl, add lemon juice and fresh herbs, such as fresh parsley, fresh thyme, fresh rosemary, or fresh oregano. Add a sprinkle of Parmesan cheese, if desired. Then, season to taste, and enjoy warm!
Serving Suggestions
I often pair these air fryer baby potatoes with holiday meals, serving them alongside my holiday lentil loaf, broiled lamb chops, oven roasted turkey legs, and Instant Pot whole chicken. However, they’re also easy enough to pair with everyday main courses, such as my homemade chicken nuggets, marinated BBQ tempeh, and oven-baked BBQ salmon.
How to Store and Reheat
Once cool, transfer leftover potatoes to an airtight container and store them in the refrigerator for up to 3 to 4 days. To serve, reheat the potatoes in an air fryer at 380°F just until they’re warmed through and crisp. You can also warm leftovers in the microwave, but they won’t be as crispy.
More of Our Favorite
Gluten-Free Potato Recipes
Air Fryer Baby Potatoes Recipe
- Total Time: 20-25 minutes
- Yield: 3-4 1x
- Diet: Gluten Free
Description
An easy side dish, air fryer baby potatoes and shallots are crisp on the outside, soft and fluffy in the center, and full of savory flavor with a touch of sweetness!
Ingredients
- 1 pound baby potatoes, washed, dried, halved or quartered into 1 to 1 ½-inch pieces.
- Optional: 1 small shallot, julienne sliced (about ½ inch thick)
- 1 ¼ to 1 ½ teaspoons garlic powder*
- 2 tablespoons olive oil or refined avocado oil (or as needed)*
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt + extra for plating
- ¼ teaspoon ground black pepper
- Lemon slices and lemon juice, for serving
- Optional- Fresh herbs (parsley, thyme, or oregano), chopped, for serving
Instructions
- In a large bowl, toss potatoes and shallots with the oil, balsamic vinegar, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper until evenly coated. If the potatoes still look dry, add 1–2 teaspoons more oil.*
- Preheat the air fryer to 400°F (200°C). Let it preheat a full 3–5 minutes for best crisping. Lightly spray the basket.
- Add potatoes and shallots in a single layer. (cook in batches if needed). Shallots cook faster than potatoes. Place them toward the center of the basket. See notes.
- Air fry for about 15 minutes, shaking the basket halfway, or until the potatoes are golden and tender and the shallots have caramelized. Cooking time can vary based on potato size and your air fryer, so test tenderness with a fork and add a few extra minutes if needed.
- Transfer to a bowl. Drizzle with lemon juice, add herbs, and season to taste. Serve warm.
- Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.
Notes
Substitutes: Baby potatoes, new potatoes, or small creamer potatoes all work well. Just cut them into evenly sized pieces to ensure even cooking. Fresh garlic (about 1 teaspoon finely minced) may be used in place of garlic powder, but mix it into the oil first so it sticks to the potatoes and doesn’t burn.
Tips to Preventing Burning: If your shallots brown too quickly, remove them halfway through cooking. If your air fryer runs hot, using a liner can help prevent burning bits, especially if you use minced garlic vs garlic powder.
Extra Crispy Potatoes: For extra-crisp edges, bump the heat up by about 10 degrees during the last 2–3 minutes if your air fryer goes above 400°F. If it maxes out at 400°F, simply extend the cook time by 2–4 minutes instead.
Reheat & Storage- Reheat in the air fryer at 380°F for 4–6 minutes to bring back their crispiness. (They can be microwaved, but they’ll be softer.) Avoid freezing, as the texture of cooked baby potatoes becomes grainy once thawed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 124
- Sugar: 2.1 g
- Sodium: 176.9 mg
- Fat: 4.4 g
- Saturated Fat: 0.5 g
- Carbohydrates: 19.5 g
- Fiber: 2 g
- Protein: 2.3 g
- Cholesterol: 0 mg
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