Air fryer recipe · Sides
Spiced Baby Potatoes
Whole baby potatoes rolled in spices and roasted until the skins crackle and the middles turn soft.
- 22 minTotal time
- 200°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 150kcal
- 2.1 gprotein
- 20.9 gcarbs
- 7.2 gfat
- 2.6 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- baby potatoes400 g
- olive oil2 tbsp
- red chilli powder1 tsp
- garam masala1 tsp
- coriander powder1 tsp
- salt1/2 tsp
Method
Parboil lightly
Boil the baby potatoes for 6 minutes so the insides just soften, then drain and pat them fully dry. Part-cooking them first means the centres turn fluffy while the air fryer crisps the skins, instead of leaving them hard inside.
Prick and press
Prick each potato with a fork and press down gently so it cracks a little. The rough, opened surface grips the spices better and gives more crunchy edges once the potatoes roast in the hot air.
Toss in spices
Coat the potatoes with the oil, red chilli powder, garam masala, coriander powder and salt. Tossing the oil on first helps the spices stick in an even layer, so they roast into the skin instead of burning off dry.
Preheat
Preheat the air fryer to 200°C for 3 minutes before the potatoes go in. Starting in a hot basket sears the skins on contact and kick-starts the crisping, so they brown evenly rather than drying out slowly.
Roast
Air fry at 200°C for 18 min, shaking the basket twice, until the skins are crisp and a fork slides in easily. Shaking moves the potatoes around so every side browns, and the easy fork test tells you the insides are soft.
