3 Air Fryer Potato Recipes: Crispy Halves, Cheese Balls, and Gnocchi

Ingredients

• small yellow potatoes, halved — 1.25 lb
• salt — 0.5 tsp
• black pepper — 0.5 tsp
• dried thyme — 0.5 tsp
• smoked paprika — 0.5 tsp
• onion powder — 0.5 tsp
• garlic powder — 0.5 tsp
• butter or olive oil (melted) — 2 tbsp
• grated Parmesan — 0.5 cup
• whole potatoes (pre-baked/boiled) — 2 pcs
• salt for cooking potatoes — 1 tbsp
• shredded mozzarella — 0.25 cup
• grated halloumi — 0.25 cup
• white rice flour — 0.25 cup
• garlic powder — 0.5 tsp
• smoked paprika — 0.5 tsp
• salt and black pepper for seasoning
• olive oil for brushing (optional)
• fresh parsley for sprinkling
• grated Parmesan for sprinkling
• prepared gnocchi — 1 lb
• butter or olive oil (melted) — 2 tbsp
• salt and black pepper to taste
• garlic powder — 0.5 tsp
• onion powder — 0.5 tsp
• dried oregano — 0.5 tbsp
• grated Parmesan — 0.3333333333333333 cup
• finely chopped parsley for serving
• warm marinara sauce for serving (optional)

Steps

1. Cut the small yellow potatoes in half and place in a large bowl.
2. Add salt, black pepper, thyme, smoked paprika, onion and garlic powder, melted butter or olive oil, and grated Parmesan; mix well so the potatoes are evenly coated.
3. Preheat the air fryer to 400°F (200°C). Arrange the potatoes in a single layer in the preheated basket and air-fry about 10 minutes, until golden and tender inside.
4. Serve immediately while hot.
5. Place the whole potatoes and 1 tbsp salt in the air fryer basket; preheat to 400°F (200°C) and cook 10 minutes, until the potatoes are soft but still hold their shape; cool completely.
6. Grate the cooled potatoes and transfer to a large bowl.
7. Add shredded mozzarella, grated halloumi, rice flour, garlic and smoked paprika; salt and pepper to taste; mix thoroughly until a uniform mixture forms.
8. Moisten your hands with a few drops of olive oil and form balls using an ice cream scoop or by hand; optionally brush the balls lightly with olive oil for extra crispness.
9. Place the balls in a single layer in the preheated air fryer basket and air-fry about 10 minutes, until golden.
10. Sprinkle with fresh parsley and grated Parmesan before serving.
11. Place the prepared gnocchi in a large bowl; add melted butter or olive oil, garlic and onion powder, dried oregano, salt and pepper to taste; toss to coat the gnocchi evenly, then add grated Parmesan and toss again.
12. Preheat the air fryer to 400°F (200°C). Arrange the gnocchi in a single layer in the basket, avoiding heavy overlap.
13. For fresh gnocchi: air-fry 5 minutes, shake the basket and air-fry another 4–5 minutes; for frozen: air-fry 7 minutes, shake and air-fry an additional 6–7 minutes, until the gnocchi are golden and crispy.
14. Sprinkle with finely chopped parsley, optionally add more Parmesan, and serve with warm marinara.

Crispy Baby Potato Halves

• small yellow potatoes, halved — 1.25 lb
• salt — 0.5 tsp
• black pepper — 0.5 tsp
• dried thyme — 0.5 tsp
• smoked paprika — 0.5 tsp
• onion powder — 0.5 tsp
• garlic powder — 0.5 tsp
• butter or olive oil (melted) — 2 tbsp
• grated Parmesan — 0.5 cup

1. Cut the small yellow potatoes in half and place in a large bowl.
2. Add salt, black pepper, thyme, smoked paprika, onion and garlic powder, melted butter or olive oil, and grated Parmesan; mix well so the potatoes are evenly coated.
3. Preheat the air fryer to 400°F (200°C). Arrange the potatoes in a single layer in the preheated basket and air-fry about 10 minutes, until golden and tender inside.
4. Serve immediately while hot.

Cheesy Potato Balls

• whole potatoes (pre-baked/boiled) — 2 pcs
• salt for cooking potatoes — 1 tbsp
• shredded mozzarella — 0.25 cup
• grated halloumi — 0.25 cup
• white rice flour — 0.25 cup
• garlic powder — 0.5 tsp
• smoked paprika — 0.5 tsp
• salt and black pepper for seasoning
• olive oil for brushing (optional)
• fresh parsley for sprinkling
• grated Parmesan for sprinkling

1. Place the whole potatoes and 1 tbsp salt in the air fryer basket; preheat to 400°F (200°C) and cook 10 minutes, until the potatoes are soft but still hold their shape; cool completely.
2. Grate the cooled potatoes and transfer to a large bowl.
3. Add shredded mozzarella, grated halloumi, rice flour, garlic and smoked paprika; salt and pepper to taste; mix thoroughly until a uniform mixture forms.
4. Moisten your hands with a few drops of olive oil and form balls using an ice cream scoop or by hand; optionally brush the balls lightly with olive oil for extra crispness.
5. Place the balls in a single layer in the preheated air fryer basket and air-fry about 10 minutes, until golden.
6. Sprinkle with fresh parsley and grated Parmesan before serving.

Air Fryer Gnocchi

• prepared gnocchi — 1 lb
• butter or olive oil (melted) — 2 tbsp
• salt and black pepper to taste
• garlic powder — 0.5 tsp
• onion powder — 0.5 tsp
• dried oregano — 0.5 tbsp
• grated Parmesan — 0.3333333333333333 cup
• finely chopped parsley for serving
• warm marinara sauce for serving (optional)

1. Place the prepared gnocchi in a large bowl; add melted butter or olive oil, garlic and onion powder, dried oregano, salt and pepper to taste; toss to coat the gnocchi evenly, then add grated Parmesan and toss again.
2. Preheat the air fryer to 400°F (200°C). Arrange the gnocchi in a single layer in the basket, avoiding heavy overlap.
3. For fresh gnocchi: air-fry 5 minutes, shake the basket and air-fry another 4–5 minutes; for frozen: air-fry 7 minutes, shake and air-fry an additional 6–7 minutes, until the gnocchi are golden and crispy.
4. Sprinkle with finely chopped parsley, optionally add more Parmesan, and serve with warm marinara.