Air Fryer Recipe
Crispy Rosemary Fries
Crispy rosemary fries are a delicious and easy-to-make snack or side dish, perfect for air frying. This recipe combines aromatic rosemary with crispy potatoes for a healthier alternative to traditional 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 desired and cut into ¼ inch thick sticks.
- Soak the potato sticks in cold water for at least 30 minutes, then drain and pat dry.
- In a large bowl, toss the potato sticks with olive oil, rosemary, garlic powder, salt, and pepper.
- Preheat the air fryer to 200°C (390°F) for about 5 minutes.
- Place the potatoes in the air fryer basket in a single layer and cook for 15-20 minutes, shaking halfway through, until golden brown and crispy.
- Remove the fries, sprinkle with additional 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
