Crispy Air Fryer Garlic Butter Potatoes

Crispy, buttery Garlic Butter Potatoes! This easy air fryer recipe delivers perfectly roasted spuds with fragrant herbs. Delicious & quick!

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 1

Course: Side Dish

Cuisine: American

Calories: 168.62

1 pound baby potatoes cut in half
3 tablespoons unsalted butter melted
3-4 cloves garlic minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves or 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary leaves)
¼ cup fresh parsley chopped

Preheat the oven to 430 degrees F.
Combine the butter, garlic, salt, pepper, thyme, rosemary, and parsley in a bowl.
Toss the potatoes in the melted butter mixture.
Place them in a baking pan and bake for 30-40 minutes, until golden.

Calories: 168.62kcalCarbohydrates: 21.12gProtein: 2.68gFat: 8.69gSaturated Fat: 5.44gCholesterol: 22.57mgSodium: 592mgFiber: 2.82gSugar: 0.95g

Add to the garlic butter potatoes. Add lemon zest, paprika, or chili flakes.
Smash the garlic. For a more intense garlic flavor, lightly smash the garlic cloves before mincing them. This releases more of the natural oils and aroma.
Finish with flaky salt. Sprinkle some flaky sea salt on top of the potatoes right before serving. Read up on how to use different salts in the kitchen.
Toss with extra herbs after roasting. For a fresher herb flavor, reserve some chopped parsley (or other fresh herbs) and toss them with the potatoes right after they come out of the oven.
Transfer leftovers to an airtight container. They can be stored in the refrigerator for up to 3-4 days. Reheat in the oven for 10-15 minutes with a little extra butter until crispy again or in the microwave for 1-2 minutes.
I don't recommend freezing potatoes as their texture becomes grainy.

Let us know how it was!