Toss the potatoes with the oil, rosemary, salt and pepper until well coated.
Place in the air fryer in a single layer, then air fry at 400 degrees for 12-15 minutes until tender and crispy, tossing halfway through the cooking time.
Garnish with freshly chopped parsley if desired. Serve and enjoy!
Notes
Pro tip: I highly recommend using baby yukon gold potatoes in this recipe as they have a nice creamy, soft texture on the inside, while the outside is addictively crispy! If you can't find the baby variety, cut larger yukon golds into 1" cubes.
A different variety of potatoes may be used such as red, purple or fingerlings. Keep in mind that texture and flavor will vary based on which type you use.
Change things up with your favorite herbs and spices.
Air fryer potatoes will keep in the refrigerator for up to 3 days. Crisp leftovers up up in the air fryer for a minute or 2 if desired.