Dice potatoes into bite-sized pieces and soak in a bowl of water while you're preparing the seasoning. This will make them extra crispy!
In a small bowl, mix together butter, salt, dried herbs, garlic powder, black pepper, and parmesan cheese.
Add the towel-dried red potatoes and the butter mixture to a large ziplock bag. Shake the bag until the potatoes are totally coated in the mixture.
Place in a single layer in the air fryer basket. Bake for 15-20 minutes, or until potatoes are sizzling and the outside is crispy and golden brown. Shake the air fryer basket occasionally to toss the potatoes.
Notes
If you want crispy potatoes, it's really important that you get the potatoes as dry as possible after washing and dicing. Pat them dry with a paper towel before adding the butter mixture to get maximum crispness.
Speaking of crispness - don't skip the soaking step! This will remove any extra starch from the potatoes so they can get as crisp as possible.
These potatoes freeze wonderfully. I actually froze the batch you see in this post! Just put your cooked potatoes in a ziplock bag and freeze for up to 6 months. When you're ready to serve, you can either reheat them in the air fryer or the oven at around 300 degrees for 15-20 minutes.
If you have an air fryer that supports 2 trays at a time, make sure to swap out the trays halfway through the cooking cycle to get all of your potatoes nice and crispy.