Air Fryer Recipe
Crispy Potato and Herb Galettes
A good potato galette should audibly crackle at the edge while staying tender and savoury in the middle. The air fryer is particularly suited to this: fast convection drives surface moisture away, and the perforated basket lets steam escape underneath, ensuring a crisp finish without excess oil.
Ingredients
- 650g floury potatoes, peeled weight
- 1 small banana shallot, finely grated or very finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves, chopped if large
- 1 small sprig rosemary, needles very finely chopped, about 1 tsp
- 1 medium egg, beaten
- 1 tbsp cornflour or potato starch
- 25g unsalted butter, melted and cooled slightly
- 1 tbsp olive oil, plus 1 tsp extra for brushing the basket or liner
- ¾ tsp fine sea salt, plus a pinch for finishing
- ½ tsp freshly ground black pepper
- Optional: 20g finely grated Parmesan or mature Cheddar
- Optional: ½ tsp garlic granules
- To serve: soured cream, crème fraîche or Greek yoghurt; lemon wedges; extra herbs
Method
- Peel the potatoes and grate them on the coarse side of a box grater or with a food processor grating disc.
- Put the grated potato into a clean tea towel, gather the corners and squeeze hard over the sink until the liquid slows to drips.
- Tip the potato into a bowl and loosen the strands with your fingers.
- Add the grated shallot, parsley, chives, thyme, rosemary, beaten egg, cornflour, melted butter, olive oil, salt, pepper and Parmesan or Cheddar if using.
- Mix with a fork until the herbs are evenly distributed and the potato looks lightly coated rather than wet.
- Preheat the air fryer to 190°C for 3 minutes.
- Lightly brush the basket or perforated liner with 1 tsp oil.
- Divide the mixture into 8 portions, about 75–80g each.
- Press each portion into a round roughly 8cm wide and 1cm thick, keeping the edges slightly ragged.
- Arrange 4 galettes in the basket with at least 2cm between them.
- Air fry at 190°C for 10 minutes.
- Carefully turn each galette with a thin fish slice or tongs and cook for a further 6–8 minutes, until deep golden at the edges and firm in the centre.
- For extra crispness, raise the temperature to 200°C for the final 1–2 minutes only, watching closely.
- Transfer the cooked galettes to a wire rack, sprinkle with a small pinch of salt, and cook the remaining batch.
- Serve hot with soured cream or Greek yoghurt, lemon and extra herbs.
Nutrition
Calories: 250
