These crispy rosemary parmesan potatoes make a perfect side dish for busy weeknight dinners. Pork tenderloin, pot roast, grilled or roasted chicken—you name it—these air fried potatoes would be an excellent pairing. They’re super easy to make and can be on the table in about 20-25 minutes.
How to Make Air Fried Rosemary Parmesan Potatoes
Here’s everything you’ll need:
- baby potatoes* (I used a blend of honey gold and ruby potatoes from Sam’s Club)
- olive oil
- grated parmesan (reduced fat optional)
- rosemary leaves and parsley
- garlic powder and black pepper
Like I mentioned in my Ninja Foodi cheesy potatoes, you don’t have to use the exact potatoes I used. Though you’ll want to use a smaller potato that’s on softer and less starchy than something like a russet potato.
All that said, you can probably get away with using any type of potato for these rosemary parmesan potatoes with some minor cook time modifications.
Once you’ve chosen your potatoes and sliced them, toss them in the olive oil before adding the dry ingredients. I like to add slowly and stir or toss to evenly coat.
The photo below was taken right before I added the potatoes to the air fryer.
Speaking of air fryer, I used the air crisp function on a 6.5-quart Ninja Foodi. Every air fryer is different, though, so you may need to adjust cook times slightly.
For those without an air fryer, roast your rosemary parmesan potatoes in an oven at the same temperature. Using a wire rack over a baking sheet and shaking halfway through will help the potatoes crisp faster.
If you’re unfamiliar with the Foodi, it’s an air fryer, pressure cooker, slow cooker, and more all in one unit. You can check it out, along with all the other kitchen equipment I use, on my Amazon storefront.
Final Rosemary Parmesan Potatoes Recipe Notes
If you’d like extra crispy air fryer potatoes, you can toss the potatoes in another tablespoon (or two) of olive oil before coating in the herbs and grated parmesan.
And on the topic of parmesan, you could use freshly grated parmesan as opposed to the pre-grated stuff. Usually I suggest using fresh cheese but in the case of a hard cheese like parmesan, I don’t think the difference is all that noticeable.
If you want to use fresh rosemary, I’d use a bit more. My air fryer asparagus and potatoes recipe calls for two tablespoons of chopped rosemary leaves, as an example.
More Air Fryer Potatoes Recipes
Check out my Greek roasted potatoes, Mexican air fryer potatoes, and ranch potato wedges next. Or you can find 12 recipes in my ultimate guide to cooking potatoes in the air fryer.
And if you want to make any of my potato recipes keto friendly, check out my air fryer roasted radishes!
All right, that should cover it. If you have a question about these air fried rosemary parmesan potatoes, drop a comment below or join my Facebook group with nearly 15,000 other healthy home cooks that will help you out!
- 20 (550g) Red and Gold Mini Potatoes, quartered
- 1 Tbsp (16g) Olive Oil
- 1/4 C (30g) Reduced Fat Grated Parmesan
- 1 Tbsp Rosemary Leaves
- 1 Tbsp Chopped Parsley
- 1 tsp Garlic Powder
- 1/4 tsp Black Pepper
- Cut each potato into 4 pieces and add to a large bowl with the olive oil. Toss until the potatoes are evenly coated.
- Gradually add the rosemary, parmesan, garlic powder, and black pepper. Toss until the potatoes are evenly coated.
- Air fry the potatoes at 400F for 15-20 minutes, shaking halfway through.
Each serving has 5 WW Smart Points.
Nutrition Information:Yield: 4 Servings Serving Size: 1 Serving
Amount Per Serving: Calories: 155Total Fat: 5gCarbohydrates: 23gProtein: 4g
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