Garlic and Herb Roast Potatoes (Oven and Air Fryer)
Equipment
Ingredients
Ingredients
yellow flesh potatoes (peeled, chopped)
800 g
stock
1 l
garlic (crushed)
3 clove
fresh Italian parsley (finely chopped)
1 handful
sea salt
1 pinch
olive oil
5 ml
Instructions
Preheat oven
Preheat oven to 200°C fan / 220°C / 425°F (gas mark 7).
Parboil potatoes
Place potatoes in a saucepan and cover with stock. Bring to a boil, then turn off the heat and leave for 5 minutes.
Rough up the edges
Drain stock, add half the potatoes to a metal sieve and shake lightly to rough up the edges. Repeat with the other half and place in a large bowl.
Season potatoes
Add crushed garlic, chopped parsley, a pinch of sea salt and a couple of sprays of olive oil to the potatoes. Toss to coat evenly.
Prepare baking tray
Line a large baking tray with parchment paper and spread the potatoes out evenly. Spray again over the top with olive oil spray.
Roast potatoes
Place in the oven and roast until crisp and golden all over, approximately 40 minutes, turning over halfway and giving another spray of olive oil if needed.
Season and serve
Season as needed with sea salt. Serve and enjoy.
Preheat air fryer
Preheat air fryer to 200°C / 400°F.
Prepare potatoes for air fryer
Follow steps 2-4 from the oven method. Omit parsley until the last few minutes as it can burn in the air fryer.
Air fry potatoes
Add potatoes to the air fryer basket and air fry for approximately 30 minutes until golden all over. Toss halfway through and spray with a little more olive oil if needed.
Finish and serve
Season with sea salt. Add parsley in the last few minutes if using. Serve and enjoy.
Storage
Best eaten fresh but can be reheated to restore crispiness
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