Zubereitung

1. 1

   Scrub the baby potatoes thoroughly under running water. The skin stays on, as it turns crisp in the basket.

2. 2

   Halve any very large potatoes so that all the pieces are roughly the same size and cook evenly.

3. 3

   Mix the potatoes in a bowl with the rapeseed oil, the salt, the pepper and the dried rosemary until every piece has a thin coating.

4. 4

   Preheat the air fryer to 180 °C, since potato products are never cooked hotter than 180 °C.

5. 5

   Put the potatoes into the basket in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Cook at 180 °C.

6. 6

   Pull out the basket and shake it vigorously so that the potatoes change places. Carry on cooking at 180 °C until the skin is crisp and golden rather than dark and a knife slides in without resistance.

7. 7

   Sprinkle the hot potatoes with the chopped parsley and serve immediately.