Air Fryer Recipe
Salt and Herb Crusted New Potatoes
Savor the simplicity and flavor of perfectly seasoned new potatoes, enriched with a crisp salt and herb crust, ideal for air frying.
Ingredients
- 500g new potatoes
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon cracked black pepper
Method
- Wash and scrub the new potatoes under running water and pat them dry.
- In a mixing bowl, combine olive oil, sea salt, dried rosemary, dried thyme, garlic powder, and black pepper.
- Add the potatoes to the bowl and toss until well-coated with the seasoning mixture.
- Preheat the air fryer to 190°C (375°F) for about 3 minutes.
- Place the seasoned potatoes in the air fryer basket in a single layer.
- Cook for 20-25 minutes, shaking the basket halfway through.
- Check for doneness; if necessary, cook for an additional 5 minutes.
- Transfer to a serving dish and serve hot.
Why this works in an air fryer
Patting the potatoes dry lets the oil form a thin film, so hot circulating air can dehydrate the skins instead of steaming them. Coarse salt roughens and seasons the surface, while dried herbs and garlic powder bloom in the oil and adhere better than fresh herbs would at 190°C.
Equipment notes
Timing assumes a 4-5 litre basket with 500g potatoes in one loose layer; smaller baskets need two batches or the potatoes steam. In a single-drawer air fryer, shake hard halfway and rotate any larger potatoes to the edges; in a dual-zone model, split evenly between drawers and start checking 3-5 minutes earlier because the thinner layer browns faster.
Common pitfalls
- Wrinkled skins but firm centres after 25 minutes: the potatoes are too large for this timing; halve any over 4cm across and cook for another 5-8 minutes.
- Wet, sandy-looking coating with little browning at halfway: the potatoes were not dried properly or the basket is crowded; blot moisture if possible, spread into a single layer and add 3-5 minutes.
- Herbs turning black before the potatoes are tender: the air fryer runs hot or the pieces are sitting too close to the element; drop to 180°C and finish a little longer, shaking more often.
- Over-salty crust with loose grains in the basket: fine table salt or too much flaky salt has been used; use coarse sea salt next time, and for this batch toss the cooked potatoes with unsalted butter or yoghurt dressing to balance it.
Variations & substitutions
- Swap dried rosemary and thyme for dried oregano and smoked paprika; paprika browns quickly, so check from 18 minutes to avoid bitterness.
- Use rapeseed oil instead of olive oil for a more neutral flavour and slightly higher heat tolerance, with no timing change.
- Add finely grated lemon zest after cooking rather than before; it keeps the citrus aroma fresh and prevents the zest scorching in the basket.
- Halve the potatoes before coating for a craggier, more seasoned surface; reduce the first check to about 18 minutes because the cut faces brown faster.
Storage & reheating
Keep leftovers chilled for up to 3 days, then reheat in the air fryer at 180°C for 5-7 minutes, shaking once, until hot and the crust has dried back out.
Nutrition
Calories: 250
