These skin-on red potatoes come out golden at the edges and tender in the middle, with a bright dill-mustard finish. Preheat the air fryer to 400°F (204°C), then cook the potato chunks for about 20 minutes, shaking the basket halfway through. Toss them with the mustard and dill after cooking so the potatoes can crisp before they get their tangy coating. They make an easy side for a weeknight dinner or weekend brunch.
Ingredients
- 1 pound small red potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 1 tablespoon chopped fresh dill
How To Make It
- Scrub the potatoes under running water, then dry them well. Leave the skins on and cut the potatoes into roughly 1-inch chunks. Keeping the pieces similar in size helps them cook together.
- Preheat the air fryer to 400°F (204°C) for about 3 to 5 minutes. Meanwhile, toss the potatoes with the olive oil, salt, and pepper until evenly coated.
- Spread the potatoes in the basket in an even layer, leaving room for air to move around them. Cook for about 20 minutes, shaking the basket after 10 minutes. Start checking at 18 minutes; they’re ready when the edges are golden and a fork slides easily into the centers. Add a few minutes if needed.
- While the potatoes cook, stir the Dijon mustard and lemon juice together in a serving bowl. Add the hot potatoes, sprinkle with fresh dill, and toss gently to coat. Serve right away for the crispest edges.
Tips
Dry potatoes crisp better. After scrubbing, pat them thoroughly dry before adding oil. There’s no need to peel the thin red skins or boil the chunks first.
Give them space. If your basket is small, cook the potatoes in two batches rather than piling them up. Check both batches near the end, since air fryers and chunk sizes vary.
Finish after air frying. Adding the mustard, lemon, and dill at the end keeps the coating bright and lets the potato edges brown. For leftovers, refrigerate promptly in a shallow container; enjoy within 3 to 4 days.
A little tang and fresh dill make these crispy red potatoes feel special without extra fuss.
