Why I’ll Love This Recipe

I love how quickly this recipe comes together with just a handful of ingredients. I appreciate that the air fryer produces crispy potatoes with very little oil, and I can pair them with almost any main course. I also enjoy how easy it is to customize the flavors by using different types of pesto or adding my favorite seasonings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ pounds baby potatoes, halved
2 tablespoons olive oil
¼ cup basil pesto
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons grated Parmesan cheese (optional)
Fresh parsley or basil, chopped, for garnish (optional)

Directions

I wash and dry the baby potatoes, then cut them into evenly sized halves.
I place the potatoes in a large bowl and toss them with the olive oil, garlic powder, onion powder, salt, and black pepper.
I preheat my air fryer to 400°F (200°C).
I arrange the potatoes in a single layer in the air fryer basket.
I cook them for 18–22 minutes, shaking the basket halfway through, until the potatoes are golden brown and fork-tender.
I transfer the hot potatoes to a serving bowl and gently toss them with the pesto until they are evenly coated.
I sprinkle the potatoes with grated Parmesan cheese if I am using it.
I garnish with fresh parsley or basil before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I sometimes use sun-dried tomato pesto for a richer flavor or spinach pesto for a different twist. I also enjoy adding red pepper flakes for a little heat or mixing in roasted garlic for extra depth. When I want a heartier side dish, I toss the potatoes with cooked bacon pieces or top them with crumbled feta cheese before serving.

Storage/Reheating

I store leftover pesto potatoes in an airtight container in the refrigerator for up to 4 days. When I want to reheat them, I place them in the air fryer at 350°F (175°C) for 3–5 minutes until they are hot and crispy again. I can also reheat them in the oven, although I avoid the microwave because it softens the crispy exterior.

FAQs

What type of potatoes work best for this recipe?

I like using baby potatoes because they cook quickly and become crispy on the outside while staying creamy inside. Yukon Gold potatoes also work very well.

Should I add the pesto before or after air frying?

I always toss the potatoes with the pesto after they finish cooking because it keeps the pesto fresh and prevents it from burning.

Can I use store-bought pesto?

Yes. I often use store-bought pesto when I need a quick meal, but homemade pesto works just as well.

Can I make these potatoes dairy-free?

I can easily make them dairy-free by choosing a dairy-free pesto and skipping the Parmesan cheese.

What can I serve with pesto potatoes?

I enjoy serving them alongside grilled chicken, steak, salmon, shrimp, pork chops, roasted vegetables, or as part of a brunch with eggs.

Conclusion

I always enjoy making Easy Air Fryer Pesto Potatoes because they are crispy, flavorful, and incredibly simple to prepare. I appreciate how the fresh pesto transforms ordinary potatoes into a delicious side dish that pairs well with countless meals. Whether I serve them for a weeknight dinner or a special occasion, they are always a welcome addition to the table.

Easy Air Fryer Pesto Potatoes Recipe

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These Easy Air Fryer Pesto Potatoes are crispy on the outside, tender on the inside, and tossed with fresh, flavorful basil pesto. They make a quick and delicious side dish that pairs perfectly with a wide variety of meals.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Side Dish
Method: Air Fry
Cuisine: Italian
Diet: Vegetarian

Instructions

Wash and dry the baby potatoes, then cut them into evenly sized halves.
Toss the potatoes with olive oil, garlic powder, onion powder, salt, and black pepper in a large bowl.
Preheat the air fryer to 400°F (200°C).
Arrange the potatoes in a single layer in the air fryer basket.
Air fry for 18–22 minutes, shaking the basket halfway through, until the potatoes are golden brown and fork-tender.
Transfer the hot potatoes to a serving bowl and gently toss with the basil pesto until evenly coated.
Sprinkle with grated Parmesan cheese, if using.
Garnish with fresh parsley or basil and serve immediately.

Notes

Toss the potatoes with pesto after air frying to preserve the fresh flavor and prevent the pesto from burning.
Use sun-dried tomato pesto or spinach pesto for a flavorful variation.
Add red pepper flakes or roasted garlic for extra flavor.
Top with cooked bacon or crumbled feta cheese for a heartier side dish.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) air fryer for 3–5 minutes to restore crispness.

Nutrition

Serving Size: 1 serving
Calories: 270 kcal
Sugar: 2 g
Sodium: 420 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 5 mg