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Pommes de terre grenaille au air fryer - En-tete

Crispy Air Fryer Baby Potatoes

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Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Course: Side dish
Cuisine: Française
Servings: 4
Author: Marc Winer

Ingredients

  • 500 g baby potatoes scrubbed and unpeeled
  • 2 tablespoons olive oil
  • 3 cloves garlic thinly sliced
  • 1 tablespoon fresh rosemary or thyme or herbes de Provence
  • fleur de sel
  • freshly ground black pepper

To finish

  • 1 teaspoon flat-leaf parsley finely chopped
  • grated Parmesan optional

Procédé

Preparation

  • Scrub the potatoes under cold water without peeling them, then dry them thoroughly with a kitchen towel.
    500 g baby potatoes
  • Place the potatoes in a large bowl. Add the olive oil, sliced garlic, rosemary, fleur de sel, and pepper, then toss until evenly coated.
    2 tablespoons olive oil, 3 cloves garlic, 1 tablespoon fresh rosemary, fleur de sel, freshly ground black pepper

Air Fryer Cooking

  • Preheat the air fryer to 200 °C for 3 minutes.
  • Arrange the potatoes in the basket in a single layer, without stacking them, then cook for 18 minutes at 200 °C, shaking the basket halfway through cooking (after 9 minutes).
  • Check for doneness with the tip of a knife: it should slide in without resistance.

To Finish

  • Sprinkle with the chopped parsley and a pinch of fleur de sel.
    1 teaspoon flat-leaf parsley
  • Grate a little Parmesan over the top, if using, then serve immediately.
    grated Parmesan

Notes

Tips:
  • Dry the potatoes thoroughly after washing: excess moisture turns to steam and prevents the skins from browning.
  • Preheat for 3 minutes: a hot basket helps the potatoes crisp up.
  • Cook in a single layer without stacking; if making more than 500 g, cook in two batches and reheat the first batch for 3 minutes at the end.
  • Shake the basket halfway through cooking (around 9 minutes) and avoid opening it too often so the temperature stays high.
  • Adjust the cooking time to the size of the potatoes: small (≤ 3 cm) 15 min at 200 °C; medium (3–5 cm) 18 min at 200 °C; large (> 5 cm) 22 min at 190 °C; halved 12 min at 200 °C.
  • Fresh garlic can burn at 200 °C: add it halfway through cooking if needed, or replace it with 1 tsp garlic powder.
  • Add delicate herbs such as parsley or chives after cooking.
  • Storage: up to 2 days in the refrigerator. Reheating: 4 minutes at 180 °C in the air fryer.
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