Air Fryer Fingerling Potatoes

Air Fryer roasted fingerling potatoes dressed in olive oil, lemon juice, garlic, and thyme dressing with a white linen and thyme and lemon in the background.

Crispy, light, savory air fryer potatoes roasted and dressed with olive oil, lemon, and fresh herbs. Ready in 20 minutes, these are an easy, versatile side for any meal!

5 from 41 votes

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Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 151kcal

Equipment

Air Fryer
Microplane (Optional)

Ingredients

Potatoes

1 pound fingerling potatoes
olive oil spray or about 1 teaspoon olive oil

Dressing

2 tablespoons olive oil extra virgin
1 tablespoon lemon juice
1 clove garlic small
½ teaspoon fresh rosemary or thyme leaves chopped finely if using rosemary
kosher salt to taste

Instructions

Potatoes

Wash your potatoes, being sure to scrub off any dirt, and dry well. Remove any eyes, green sections, or brown portions of the potatoes. Slice in half lengthwise.
Spray lightly with olive oil spray or toss with about 1 teaspoon of olive oil, season with salt, and add to the air fryer basket.
Set the air fryer for 15 minutes at 350°F. Check for a golden brown, crisp exterior and a soft, fully cooked interior. Add more time if needed.

Dressing

In the meantime, add your lemon juice, olive oil, thyme, and salt to a small jar or bowl. Grate the garlic with a Microplane or mince finely and add to the mixture. Add the lid and shake or whisk until combined.
Once cooked, toss the potatoes in the dressing, taste for seasoning, adding salt if needed, and serve immediately.

Notes

Avoid crowding the air fryer basket. Work in batches to give the potatoes room to brown evenly.
To store leftovers, cool and and then place in an airtight container, making sure to transfer to the fridge within 2 hours of cooking for food safety reasons.
Potatoes will last for 3 to 5 days in the fridge when stored in an airtight container.
You can make these potatoes ahead of time, but they will not maintain their crispiness.
You can reheat this in the oven for 10-20 minutes at 400°F or in the microwave for a few minutes. Microwaved potatoes have a tendency to be a bit dry, so try to reserve some dressing for after they are reheated.
If you plan to freeze these potatoes, do so before adding the dressing. They will last for up to 4 months in the freezer. Cool completely and store in an airtight container. Freezing will impact the texture of the potato.
To reheat from frozen, thaw in the refrigerator overnight and then reheat in the oven or microwave as above.
You can also reheat in the air fryer at 350°F. Check every few minutes to see when they are ready.
If your potatoes come with sections that are green, cut these sections off. The green sections will taste bitter.
If you are concerned about your first batch getting cold, heat your regular oven to its lowest setting, usually 170 to 200°F, and place your potatoes in the preheated oven in an oven-safe dish.

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