Ingredients
For the Potatoes
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1 pound baby potatoes
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2 tablespoons olive oil
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1 1/2 teaspoons Lawry’s or other favorite seasoning blend
Creamy Garlic Dip
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1/3 cup sour cream
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1/3 cup mayonnaise
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1 tablespoon lemon juice
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1/2 teaspoon garlic powder
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1 tablespoon fresh chives, chopped
Instructions
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Prepare the potatoes
Wash potatoes thoroughly under running water and pat dry with a kitchen towel. Cut each potato in half. -
Season
Place potatoes in a large bowl. Add olive oil and seasoning blend, tossing until evenly coated. -
Air fry
Arrange potatoes in a single layer in the air fryer basket (cook in batches if needed).
Air fry at 400°F (200°C) for 22–25 minutes, shaking the basket halfway through cooking, until potatoes are tender inside and golden and crispy outside. -
Make the dip
While the potatoes cook, combine sour cream, mayonnaise, lemon juice, garlic powder, and chives in a small bowl. Stir until smooth. -
Serve
Serve potatoes warm with the creamy garlic dip on the side.
Notes
- Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. - Reheating
Reheat in the air fryer at 400°F for a few minutes to restore crispiness and warm through. - Cook in an Even Layer
Avoid overcrowding the basket. Cooking in batches allows proper airflow and ensures maximum crispiness. - Shake Halfway Through
Shake the basket or flip potatoes with tongs midway through cooking to prevent sticking and promote even browning. - Check for Doneness
Pierce with a fork to ensure tenderness. If needed, continue cooking in 2-minute increments until perfectly cooked.
