Air Fryer Recipe
Crispy Garlic and Rosemary New Potatoes
Transform your meals with crispy garlic and rosemary new potatoes, perfect for air frying.
Ingredients
- 500g new potatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Method
- Wash the new potatoes thoroughly and halve if large.
- In a large bowl, combine potatoes, olive oil, minced garlic, dried rosemary, salt, and pepper. Toss to coat evenly.
- Preheat the air fryer to 200°C.
- Place the seasoned potatoes in the air fryer basket in a single layer.
- Cook for 20-25 minutes, shaking the basket halfway through.
- Remove from air fryer, garnish with fresh parsley if desired, and serve immediately.
Why this works in an air fryer
Halving larger new potatoes exposes starchy cut faces that brown under fast air circulation, while the thin skins dry and blister. A light oil coating conducts heat and carries rosemary flavour; adding minced garlic from the start gives savoury browned edges, but it needs movement to avoid scorching.
Equipment notes
Assumes a 4-5 litre basket holding 500g potatoes in one loose layer; in a smaller single-drawer cook in two batches, while dual-zone models may need 2-4 extra minutes because each drawer has less airflow and the potatoes should be spread towards the outer edges, not piled in the centre.
Common pitfalls
- Potatoes pale and leathery after 15 minutes? They were too wet after washing; pat them dry before oiling, then continue cooking at 200°C for another 5-8 minutes.
- Garlic turning dark brown before the potatoes are tender? The mince is catching in the airflow; shake more thoroughly and next time use sliced garlic, or add the garlic for only the final 8-10 minutes.
- Crisp edges but hard centres? The pieces are too large or uneven; cut all potatoes to roughly 2-3cm chunks and give the current batch 5 more minutes at 180°C to finish without burning.
- Bottom layer steaming and soft? The basket is overcrowded; remove half the potatoes and cook in a single layer, then recombine for 2 minutes at 200°C to refresh the crust.
Variations & substitutions
- Swap dried rosemary for 1 tablespoon finely chopped fresh rosemary; it is more aromatic but can scorch faster, so toss well and check during the final 5 minutes.
- Use baby Charlotte or Jersey Royal potatoes; their waxy texture stays firm, so expect creamy centres rather than fluffy ones and keep the pieces evenly halved.
- Replace half the olive oil with melted butter added after cooking; butter solids burn at 200°C, but stirring it through at the end gives flavour without black specks.
- Add 1 teaspoon smoked paprika with the seasoning; it deepens colour quickly, so shake at halfway and watch for over-browning near the edges of the basket.
Storage & reheating
Keep leftovers chilled for up to 3 days, then reheat in a single layer in the air fryer at 180°C for 5-7 minutes until hot and re-crisped.
Nutrition
Calories: 250
