Pick your style: quarter baby potatoes for crispy bites, or keep russets whole for a fluffy baked result. Wash and dry thoroughly. Prick whole potatoes all over with a fork to let steam escape. Cut pieces should be roughly even for uniform cooking. Coat all potatoes lightly in olive oil — about ½ tbsp per pound for cut pieces, 1 tbsp for 2–4 whole russets. Season well with salt and pepper. Add garlic powder, onion powder, and smoked paprika to cut potatoes if desired. Preheat air fryer to 204°C for 4 minutes before adding potatoes.

Set air fryer to 204°C. Place seasoned potatoes in a single layer — no stacking, no overcrowding. Cook in batches if needed. Quartered baby potatoes: 204°C for 15–20 min. Shake the basket at the halfway point (7–8 min). Cook until edges are golden and crispy. Whole russet potatoes: 204°C for 40–60 min. Flip at the halfway point. Smaller potatoes (~½ lb) finish around 40–45 min; larger ones may need up to 60 min. Use the fork test to confirm doneness — don't rely on time alone. Open the basket once to shake or flip, then leave it alone. The circulating air does the work.

Quartered baby potatoes are done when edges are golden brown and crispy with a light crust on cut surfaces. Whole baked potatoes: pierce the center with a fork or knife — it should slide in with no resistance. If firm, return to the air fryer for 5–10 more minutes and test again. Let whole potatoes cool a couple of minutes, then cut open lengthwise and fluff the interior with a fork before adding toppings. For cut potatoes, transfer to a serving dish and garnish with parsley and a pinch of salt. Avoid these mistakes: skipping the preheat, overcrowding the basket, not drying potatoes before oiling, and skipping the midpoint shake or flip.