Air Fryer Recipe
Roasted Garlic and Herb Potatoes
Roasted garlic and herb potatoes are a delicious and easy side dish, perfect for air frying.
Ingredients
- 500g of baby potatoes, halved
- 3 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, chopped
- 1 tablespoon of fresh thyme, chopped
- Salt and pepper to taste
- 1 tablespoon of chopped parsley for garnish (optional)
Method
- Prepare your potatoes by washing them thoroughly and cutting them into halves.
- In a large mixing bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Toss the potatoes in the mixture, ensuring each piece is well coated.
- Preheat your air fryer to 200°C (392°F) for about 3-5 minutes.
- Add the coated potatoes to the air fryer basket in a single layer.
- Cook the potatoes at 200°C (392°F) for 15-20 minutes, shaking the basket halfway through.
- Transfer the roasted potatoes to a serving dish and garnish with fresh parsley if desired.
- Serve hot and enjoy!
Why this works in an air fryer
Halved baby potatoes expose starchy cut faces that dehydrate quickly in the air fryer’s fast convection, letting the olive oil conduct heat and brown the edges. Garlic and soft herbs flavour the fat, but need movement and space so their small pieces roast rather than scorch against the basket.
Equipment notes
Assumes a 4-5 litre basket holding 500g potatoes in one loose layer; in a single-drawer model place larger halves towards the hotter outer edges, while in dual-zone drawers split the batch evenly and expect 2-4 minutes longer if each drawer is narrow or more tightly filled.
Common pitfalls
- Potatoes look pale and damp at minute 15? The basket is crowded or the potatoes went in wet; cook in two batches or extend by 5 minutes after shaking well to expose the cut sides.
- Garlic is turning dark brown or bitter before the potatoes are tender? Minced garlic is catching on the hot basket; shake earlier, lower to 190°C, or mix the garlic in for only the final 6-8 minutes next time.
- Edges are crisp but centres resist a knife? The halves are too large or uneven; cut bigger baby potatoes into quarters and add 3-5 minutes, shaking so the thick pieces move to the outside.
- Herbs are black and dusty rather than aromatic? Rosemary or thyme pieces are too fine and drying out; chop more coarsely, use a little extra oil to coat them, or add parsley only after cooking.
Variations & substitutions
- Use rapeseed oil instead of olive oil for a slightly cleaner flavour and better tolerance of high heat, with no timing change.
- Swap rosemary and thyme for dried mixed herbs, using about 1 teaspoon total; dried herbs brown faster, so rub them into the oil well and check at the first shake.
- Add smoked paprika or chilli flakes to the oil for colour and heat; paprika can darken quickly, so shake thoroughly halfway to prevent patchy scorching.
- Finish with grated Parmesan for the final 2 minutes rather than from the start; it browns fast and will stick if added too early.
Storage & reheating
Keep cooled potatoes in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 180°C for 5-7 minutes, shaking once, until hot and re-crisped.
Nutrition
Calories: 250
