Slice the potatoes in half and place in a large mixing bowl. Toss to coat with olive oil and seasoning.
Transfer to a baking sheet. Roast at 425F for 20 minutes. Flip, continue to cook for 5 minutes, or until fork tender.
Enjoy warm. Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the air fryer!