Air Fryer Recipe
Crispy Rosemary Fries
Crispy rosemary fries make a simple, tasty snack or side, and they’re especially good in the air fryer. Fragrant rosemary and crisp-edged potatoes come together for a lighter take on classic fries.
Ingredients
- 2 large potatoes (Maris Piper or Yukon Gold)
- 2 tablespoons olive oil
- 1-2 sprigs of fresh rosemary, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Method
- Peel the potatoes if you like, then cut them into ¼ inch thick sticks.
- Soak the potato sticks in cold water for at least 30 minutes, then drain well and pat them dry.
- In a large bowl, toss the potato sticks with the olive oil, rosemary, garlic powder, salt, and pepper.
- Preheat the air fryer to 200°C (390°F) for about 5 minutes.
- Arrange the potatoes in the air fryer basket in a single layer and cook for 15-20 minutes, shaking halfway through, until golden brown and crisp.
- Remove the fries, sprinkle with a little extra salt if needed, and serve hot.
Why this works in an air fryer
Soaking pulls surface starch from the cut potatoes, then thorough drying lets the oil form a thin film instead of steaming. At 200°C, rapid air movement dehydrates the exterior while the fluffy Maris Piper/Yukon Gold centres soften; finely chopped rosemary flavours the oil and adheres better than whole needles.
Equipment notes
Timing assumes a 4–6 litre basket with the fries in one loose single layer; smaller baskets need cooking in batches. In a single-drawer air fryer, shake and redistribute from the cooler centre to the hotter edges halfway. In a dual-zone model, split evenly between drawers and check 2–3 minutes earlier, as the shallower load browns faster.
Common pitfalls
- Fries look pale and bend rather than snap at 15 minutes? They were too wet or crowded; pat drier next time and give this batch 3–5 more minutes in a single layer.
- Rosemary is blackening before the potatoes brown? The pieces are too large or sitting exposed; chop it finer, toss well in the oil, or add half the rosemary after the first shake.
- Patchy browning with dark tips and soft sides? The sticks are uneven; trim to consistent ¼ inch thickness and turn the basket contents more thoroughly at halfway.
- Garlic tastes bitter with dusty brown specks? Garlic powder has scorched on dry surfaces; make sure the potatoes are lightly oil-coated before seasoning and reduce to 190°C if your air fryer runs hot.
Variations & substitutions
- Use skin-on potatoes for a more rustic fry; the skins brown faster, so check the thinnest pieces a couple of minutes early.
- Swap olive oil for rapeseed oil for a more neutral flavour and slightly cleaner high-heat browning.
- Use dried rosemary instead of fresh, but reduce to about ½ teaspoon and crush it first, as dried needles can taste woody and scorch more readily.
- Add 1 teaspoon finely grated Parmesan after cooking rather than before, so it melts on the hot fries without burning in the basket.
Storage & reheating
Keep cooled fries in the fridge for up to 2 days, then reheat in the air fryer at 190°C for 4–6 minutes in a single layer until hot and crisp again.
Nutrition
Calories: 250
