Diced Potatoes with Paprika and Caraway from the Airfryer

⏱ 38 min · 🍽️ 4 Portionen · 🧂 7 Zutaten

Zutaten

  • 800 g waxy potatoes
  • 2 tbsp rapeseed oil
  • 1 tsp salt
  • pepper to taste
  • 2 tsp sweet paprika
  • 1 tsp caraway seeds (whole)
  • 1 tbsp chopped parsley

Zubereitung

  1. Peel and wash the waxy potatoes and cut them into even cubes of about two centimetres.
  2. Pat the cubes thoroughly dry. Wet potatoes steam in the basket instead of turning crisp.
  3. Toss the cubes in a bowl with the rapeseed oil, the salt, the pepper, the sweet paprika and the whole caraway seeds until every side is coated.
  4. Preheat the airfryer to 180 °C. Potatoes will not take more, because otherwise they turn dark outside before they are done inside.
  5. Tip the cubes into the basket in a single layer with space between them and do not stack them; cook larger quantities in two runs. Bake at 180 °C.
  6. Pull out the basket and shake it firmly so that the cubes change places and brown all round. Finish baking at 180 °C until they are golden rather than dark and the edges are crisp.
  7. Scatter the chopped parsley over the cubes straight away and serve them hot.
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deutschlandbeilageheissluftfritteusevegetarisch

Diced Potatoes with Paprika and Caraway from the Airfryer

A German side dish that goes with anything from the frying pan, anywhere in the country: evenly cut potato cubes, seasoned with sweet paprika and whole caraway seeds and baked crisp all round in the hot airflow. Outside they form a thin, reddish-brown crust; inside the cubes stay floury and soft. The basket needs only two tablespoons of oil instead of a pan full — but it has to be shaken halfway through, or the cubes stick together.

⏱

Kochzeit

38 min

🍽️

Portionen

4

🧂

Zutaten

7

Original ansehen ↗

Nährwerte

pro Portion

189 kcal

Kalorien

4 g

Eiweiß

5 g

Fett

31 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~1,25 € · ~0,30 €/Portion
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Zubereitung

  1. 1

    Peel and wash the waxy potatoes and cut them into even cubes of about two centimetres.

  2. 2

    Pat the cubes thoroughly dry. Wet potatoes steam in the basket instead of turning crisp.

  3. 3

    Toss the cubes in a bowl with the rapeseed oil, the salt, the pepper, the sweet paprika and the whole caraway seeds until every side is coated.

  4. 4

    Preheat the airfryer to 180 °C. Potatoes will not take more, because otherwise they turn dark outside before they are done inside.

  5. 5

    Tip the cubes into the basket in a single layer with space between them and do not stack them; cook larger quantities in two runs. Bake at 180 °C.

  6. 6

    Pull out the basket and shake it firmly so that the cubes change places and brown all round. Finish baking at 180 °C until they are golden rather than dark and the edges are crisp.

  7. 7

    Scatter the chopped parsley over the cubes straight away and serve them hot.

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