Air Fryer Baby Potatoes

Name: Air Fryer Baby Potatoes
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 4 servings
Ingredients: 1 kg baby potatoes (small waxy potatoes); 2 tbsp rapeseed oil; 1 tsp salt; pepper to taste; 1 tsp dried rosemary; 1 tbsp chopped parsley

An everyday German recipe that goes with almost anything all over the country: small waxy potatoes go into the basket unpeeled and roast in their own skins. The skin turns thin and crisp while the potato stays soft inside and tastes strongly of rosemary. The basket is hot in three minutes and crisps the skin better than a baking tray does, but it only holds a single layer and larger quantities need two batches.

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Cook time

38 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

240 kcal

Calories

5 g

Protein

5 g

Fat

43 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.45 · ~€0.35/serving

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Instructions

1
Scrub the baby potatoes thoroughly under running water. The skin stays on, as it turns crisp in the basket.
2
Halve any very large potatoes so that all the pieces are roughly the same size and cook evenly.
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
Preheat the air fryer to 180 °C, since potato products are never cooked hotter than 180 °C.
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
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
Sprinkle the hot potatoes with the chopped parsley and serve immediately.