Air Fryer Recipe
Roasted Garlic Brie Potatoes
A delicious and easy-to-make roasted garlic brie potatoes recipe, perfect for air frying.
Ingredients
- 1 kg of baby potatoes, halved
- 3 tablespoons of olive oil
- 4 cloves of garlic, minced
- 200g of brie cheese, sliced
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Method
- Preheat your air fryer to 200°C.
- In a large mixing bowl, combine the halved potatoes, olive oil, minced garlic, salt, and pepper. Toss until the potatoes are evenly coated.
- Place the potatoes in the air fryer basket. Cook for 20-25 minutes, shaking the basket halfway through to ensure even cooking.
- While the potatoes are cooking, slice the brie cheese into thin pieces.
- Once the potatoes are golden and crispy, transfer them to a heatproof dish.
- Immediately layer the sliced brie cheese on top of the hot potatoes so it begins to melt.
- Garnish with chopped fresh parsley before serving.
Why this works in an air fryer
Halved baby potatoes expose starchy cut faces; oil conducts heat and speeds browning while the air fryer’s fast convection drives off surface moisture. Keeping the brie off the heat source uses residual heat to soften it without splitting the fat.
Equipment notes
Assumes a 5–6 litre basket with the potatoes in a loose single layer; smaller baskets need two batches. In a single-drawer fryer, shake hard and rotate any pale edge pieces to the centre; in dual-zone models, split evenly between drawers and expect 2–4 minutes longer when both zones are running.
Common pitfalls
- Potatoes pale and damp at 15 minutes? The basket is overcrowded or the potatoes were wet; cook in batches and pat the cut faces dry before oiling.
- Black specks and bitter garlic smell before the potatoes are tender? Minced garlic is scorching; scrape off burnt bits and next time use coarser chopped garlic or add it for the final 8–10 minutes.
- Crisp edges but hard centres at 25 minutes? The potatoes are too large for the timing; quarter bigger baby potatoes and continue at 180°C until a knife slides in easily.
- Brie turns oily rather than creamy? It has been reheated too aggressively; melt it only on the hot potatoes off the air fryer, and slice it thinly so residual heat is enough.
Variations & substitutions
- Camembert can replace brie for a stronger flavour; it melts a little faster, so use slightly thicker slices and let it soften off the heat.
- Charlotte or Maris Peer potatoes work well, but larger ones should be quartered and may need an extra 3–5 minutes for tender centres.
- Add rosemary or thyme with the oil instead of parsley for a more savoury finish; woody herbs tolerate the air fryer better than soft herbs.
- Add smoked pancetta lardons to the basket for the first 10 minutes, then shake through the potatoes; reduce the oil by about 1 tablespoon because the pork fat will render.
Storage & reheating
Keep leftovers chilled for up to 3 days and reheat in the air fryer at 180°C for 5–7 minutes, adding any extra brie only after reheating so it melts gently.
Nutrition
Calories: 250
