Ingredients:

  • 1.5 lbs fingerling potatoes
  • 2 sprigs fresh rosemary
  • 1.5 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 3/4 tsp fine sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Scrub the 1.5 lbs fingerling potatoes thoroughly under cold water to remove any grit.
  2. Slice each potato in half lengthwise. Note: This creates a flat surface that gets extra crispy.
  3. Dry the potatoes completely using a clean kitchen towel or paper towels. Note: Surface moisture is the enemy of browning.
  4. Combine the oil, garlic powder, salt, and pepper in a large bowl.
  5. Toss the potatoes in the oil mixture until they are fully and evenly coated.
  6. Place the potatoes in the air fryer basket, ensuring they aren't piled too high.
  7. Nestle the 2 sprigs fresh rosemary among the potatoes to release their fragrance.
  8. Cook at 400°F for 15 minutes until the skins are blistered and the edges are dark gold.
  9. Shake the basket vigorously at the 8 minute mark to redistribute the oil.
  10. Test with a fork; the center should feel velvety and offer no resistance.