Air Fryer Lemon Herb Potatoes

Let me tell you about these potatoes – they’re a game-changer. Golden-brown, crispy outside, fluffy inside, with bright lemon and garlic flavors that’ll make your taste buds dance.

I stumbled upon this recipe last month when my oven broke down. Desperate for a side dish for dinner guests, I turned to my neglected air fryer. The result? Everyone asked for the recipe. These aren’t just regular potatoes – they’re what happens when classic Greek lemon potatoes meet modern convenience.

Recipe Overview

Nothing complicated here – just straightforward, delicious food.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Servings: 4
• Difficulty Level: Easy – my 13-year-old nephew made these successfully!

Equipment You’ll Need:

• Air Fryer (nothing fancy)
• Mixing Bowl (the bigger, the better to avoid potato landslides)
• Cutting Board and Knife

No air fryer? No problem. Use your oven at 425°F for about 30-40 minutes. Takes longer but works in a pinch.

Rushed for time? Chop the potatoes and mix with the seasonings the night before. I do this all the time for weeknight dinners – just store in the fridge and you’re halfway done before you even start cooking!

Scaling Guide

Servings	Potatoes	Olive Oil	Lemon Juice	Garlic	Herbs
2	3 medium	2 tbsp	1/2 lemon	1/2 tbsp	1 tbsp
4	6 medium	4 tbsp	1 lemon	1 tbsp	2 tbsp
8	12 medium	8 tbsp	2 lemons	2 tbsp	4 tbsp

Ingredients

• 6 medium Yukon Gold and/or Red Potatoes, cut into 1-inch pieces
• 4 tablespoons Olive Oil
• Juice of 1 Lemon (please use fresh – it makes a difference)
• Salt and Pepper to taste
• 1 tablespoon Minced Garlic
• 2 tablespoons Fresh Oregano and Rosemary, chopped
• 1 teaspoon Garlic Powder

About those potatoes: I mix Yukon Gold and red potatoes because I like the combo of buttery and sweet flavors. Last week I only had Yukon Golds and they worked perfectly fine.

A word on herbs: Fresh herbs will blow your mind in this recipe. Dried works in a pinch (use 1 teaspoon of each), but fresh herbs bring something special. Trust me on this one.

Step-by-Step Method

1. Prepare the Potatoes

Give those spuds a good scrub. Dirt has no place in our masterpiece.

Now grab your knife. Size matters here – cut them into 1-inch chunks. Too big? They’ll be raw in the middle. Too small? They’ll burn before they’re done.

I learned this the hard way at a dinner party when I rushed and had some potato pieces the size of golf balls and others like peas. Half were raw, half were charcoal.

2. Season the Potatoes

This is where the magic happens.

Throw your potatoes in a bowl big enough to move them around. Drizzle with olive oil – I use the good stuff my sister brought back from her Greece trip.

Squeeze that lemon right over them. The smell alone is worth making this recipe.

Add garlic, herbs, garlic powder, salt, and pepper. Now get your hands in there and toss everything until each potato piece glistens with that flavor bomb mixture.

Pro Tip: After you think you’ve mixed well enough, give the bowl a good shake. There’s always some seasoning hiding at the bottom.

3. Air Fry

Preheat your air fryer to 350°F.

Don’t skip this step! A cold air fryer is the enemy of crispiness.

Place the potatoes in a single layer.

The single most important thing: Don’t pile them up! If your air fryer is small like mine, work in batches. The first time I made these, I dumped them all in at once. Instead of crispy potatoes, I got steamed mush.

Cook for 10 minutes, then pause to shake the basket or flip them. Another 10 minutes and they should be done.

4. Check for Doneness

They’re ready when a fork slides in easily and the outside is golden brown and crispy. Take a peek during the final minutes – air fryers can go from “perfect” to “ruined” in 60 seconds.

Last Christmas, I was chatting with guests and forgot about my potatoes for an extra three minutes. The smoke alarm reminded me. Don’t be like me.

Variations & Customization

This recipe is like a basic black dress – perfect as is, but easy to accessorize:

• Add red pepper flakes if you like heat
• Throw in some bell peppers or onions for extra veggies
• Sprinkle Parmesan in the last few minutes for a fancy twist
• In summer, I add fresh dill instead of rosemary – completely different vibe

Serving & Storage

Serve these hot from the fryer. They’ll disappear quickly – my husband can demolish half a batch before they hit the table.

These potatoes play well with others – they’re perfect alongside grilled chicken, a Sunday roast, or even just with a dollop of Greek yogurt.

Leftovers? Store them in the fridge for up to 3 days. To reheat, throw them back in the air fryer for a few minutes. The microwave works in a pinch but they’ll lose their crispiness.

The first time I made these, I planned to have leftovers for lunch. There were none. Now I deliberately make extra – they’re that good.

Happy cooking!

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