Air-Fryer Rosemary-Garlic Red Potatoes

Red potatoes are structurally different from russet potatoes, and the difference matters for how they cook. Russets are starchy and floury — they bake into fluffy interiors and crisp exteriors (perfect for baked potatoes and chips). Red potatoes (and other waxy varieties: Yukon Gold, fingerlings) are denser and lower in starch — they hold their shape when cut and stay creamy through the centre even after cooking. They're the better choice when you want potatoes that go with something, rather than potatoes that ARE the dish.

The technique is universal — halve or quarter so each piece has a cut face, toss with olive oil, salt, garlic, and rosemary, air-fry at 400°F until the cut faces caramelise. About 18 minutes for 1½-inch baby reds. The skins crackle slightly; the cut sides go deep amber; the interiors stay tender. They go with everything: roast chicken, grilled fish, steak, eggs.

The photo shows them in their natural habitat: a black ceramic bowl, piled high, with visible salt and rosemary needles. No sauce, no garnish — these don't need anything. They're the supporting side dish to a roast or a stew, not the headliner.

A note on the herbs: fresh rosemary is meaningfully better than dried here. The needles release oil when they hit the hot air fryer and that oil perfumes the potatoes throughout. Dried rosemary works in a pinch but use about a third as much.