Parboil for fluff: Add potato chunks to a pot of cold, salted water with baking soda. Boil 8 to 10 minutes until a fork just pierces the outside but they’re not falling apart.
Rough them up: Drain hard in a colander. Shake the colander like crazy for 20 seconds. This bashes up the edges. Those rough edges equal maximum crunch.
Season: Toss hot potatoes with oil, garlic powder, rosemary, salt, and pepper. The heat helps them soak up the oil.
Air fry: Preheat air fryer to 400°F. Single layer in the basket. Don’t crowd them. Cook 15 minutes.
Shake & crisp: Shake the basket hard. Cook 10 to 15 more minutes until deep golden brown with dark crispy bits like in the pic.
Serve hot: Pull them and hit with a pinch of flaky salt while they’re steaming.
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