This post may contain affiliate links. Please read our disclosure policy.
If you’ve made my crispy air fryer small potatoes before, this is the dressed-up version. The potatoes are halved this time — you get more surface area, more crispiness, and a flat side that soaks up every bit of the seasoning. After they come out of the air fryer, they go straight onto a plate and get topped with crumbled feta, fresh dill, parsley, and green onion while still hot.
Same easy method, taken somewhere a little brighter.
What Makes These Air Fryer Baby Potatoes Different
The original recipe keeps the potatoes whole — great for a simple, hands-off side. Halving them does two things: the cut side gets golden and slightly caramelized against the basket, and they cook a few minutes faster.
The feta and herb topping is not cooked in — it goes on after, so the feta stays creamy and the herbs stay fresh.
Garlic powder and dried oregano go into every batch — they build a savory base that doesn’t compete with the feta and herbs layered on top.
Air Fryer Baby Potatoes with Feta and Fresh Herbs
Ingredients
- 1 lb baby potatoes, unpeeled, halved
- 1½ tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Topping, added after cooking:
- 2 –3 oz block feta, crumbled by hand
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons green onion, thinly sliced
- 1 tablespoon fresh dill, chopped
Instructions
Halve and dry.
- Cut each potato in half. Pat all surfaces dry with a paper towel — moisture is what stands between you and a crispy potato.
Season.
- Toss the halved potatoes with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
- Arrange in a single layer in the air fryer basket, cut-side down.
- Cook at 400°F (200°C) for 15–18 minutes, shaking the basket once halfway through, until the flat sides are golden and the skins are crispy.
Add toppings and serve.
- Transfer to a plate while hot. Add the feta, parsley, green onion, and dill immediately. Serve right away.
Notes
- Single layer only. Overlapping potatoes steam instead of crisp. Cook in batches if your basket is small.
- Add toppings while hot. The heat softens the feta slightly and wilts the herbs just enough without cooking them out.
Serving Ideas
The feta and herb topping makes these a natural match for anything off the grill — lamb chops especially, or a simple pork tenderloin.
They also sit well next to a chopped tomato and cucumber salad dressed with olive oil, or alongside soft-boiled eggs for a lighter meal.
Frequently Asked Questions
Potatoes around 1½ to 2 inches across are ideal. For very small ones, leave them whole and follow the method in my crispy air fryer small potatoes recipe.
No. Halved baby potatoes cook through completely at 400°F in the air fryer without parboiling.
Block feta crumbled by hand is creamier and softens more against the hot potatoes. Pre-crumbled works but tends to be drier.
Fresh herbs are worth it here. Dried dill or parsley won’t have the same effect added on top of cooked potatoes.
The potatoes are best fresh. If needed, air fry and store without toppings. Reheat at 375°F for 5 minutes, then add the feta and fresh herbs.
Yes — fresh mint or basil both pair well with feta. Chives can replace green onion.
Final Thoughts
These come together in under 25 minutes and land on the table looking like you put in more effort than you did. Add the toppings while the potatoes are still hot. That one step ties everything together.
