I've been doing a lot of research on air fryers lately since we are actually in the research and development stage of developing our first Mealthy air fryer model. With that research has come a lot of cooking, and I have to say, I am loving the results. So far I've made kale chips, crispy Brussels sprouts, salmon, and most recently, these crispy garlic and rosemary potatoes.
Air frying is a great way to get your food really crispy, fast, and with a minimal amount of oil. Count me in!
Crispy Garlic & Rosemary Potatoes
- 2 pounds creamer potatoes, halved
- 2 tablespoons olive oil
- 4 garlic cloves, grated
- 1 tablespoon fresh rosemary, finely minced
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Wash and dry the potatoes. Cut them in half and throw them in a large mixing bowl.
Drizzle with oil and season with salt and pepper. Any neutral cooking oil with a high smoke point will work here.
Grate the garlic into the bowl. I use a microplane to grate my garlic almost exclusively rather than mincing it. I find that it coats whatever you're cooking more evenly than minced garlic. If you don't have a microplane, you can use the smallest hole on a box cheese grater.
Mince the rosemary as finely as you can, and toss that in the bowl with everything else.
Use clean hands or a big spoon to toss everything together. Make sure every potato gets evenly coated with oil, garlic, and rosemary.
Transfer the potatoes to the basket of an air fryer and cook on 400°F for 20 minutes. Shake the basket a couple of times throughout the cooking cycle.
Transfer potatoes to a serving dish and serve immediately! Drizzle with a little truffle oil if you're feeling fancy, or grate some Parmesan on top!