The air fryer produces crispy, tender spuds in just 20 minutes. I like to use yellow gold potatoes because they crisp up beautifully but stay remarkably creamy inside.

I used Yukon gold potatoes, chopped into 2-inch chunks, for each of the appliances. I seasoned them with olive oil, salt and pepper, garlic powder, and a blend of dried herbs.

Cook in the air fryer for 30-35 minutes on 350 F. Set a timer and, halfway through the cooking time, remove the air fryer basket, flip the potatoes over and then resume cooking until done.

A Swedish Classic Reimagined for the Air Fryer Straight from the kitchens of Stockholm’s famous Restaurant Hasselbacken comes this show-stopping potato dish — now made easier than ever in the air ...

Air fry at 400 F for 10 minutes. After 10 minutes, stir the potatoes. Cook at 400 F for an additional 8-12 minutes until potatoes are roasted, crispy and fork tender.

Heat air fryer to 400 degrees. Combine potatoes, olive oil, garlic powder, salt and pepper in a large mixing bowl and toss until evenly coated. Arrange potatoes in a single layer in air fryer basket.

While the air fryer preheats, cut potatoes in half lengthwise at thickest part. Once potatoes are cut, give them a quick rinse under cool water and let drain really well in a colander.