Air fryer recipe · Sides
Rosemary Lemon Roast Potatoes
Crunchy cubed potatoes perfumed with fresh rosemary and a bright squeeze of lemon for a fragrant finish.
- 28 minTotal time
- 200°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 265kcal
- 4.1 gprotein
- 42.3 gcarbs
- 9.7 gfat
- 5.0 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Potatoes4 medium
- Olive oil2 tbsp
- Fresh rosemary2 tbsp chopped
- Lemon zest1 tsp
- Garlic, minced2 cloves
- Saltto taste
Method
Cube the potatoes
Peel the potatoes if you like and chop them into even, bite-sized cubes. Cutting them the same size means they brown at the same rate with no burnt little corners left behind.
Parboil briefly
Boil the cubes in salted water for 6 min until just tender at the edges, then drain. Shake them in the colander to rough up the surfaces, as those fluffy edges crisp up beautifully.
Toss with aromatics
Combine the roughed-up potatoes with the olive oil, minced garlic, chopped rosemary and salt. Coat them evenly so the herbs and garlic spread across every piece for flavour all through.
Spread out
Arrange the cubes in a single layer with a little breathing room between them. A roomy basket lets the surfaces blister and crisp rather than steam and turn soft.
Air-fry and zest
Air-fry at 200°C for 20 min, shaking the basket twice for all-round browning. Finish the hot potatoes with fresh lemon zest just before serving for a bright, fresh lift.
