The air fryer creates crispy, tender potatoes without having to parboil beforehand, cutting much of the cooking time. Thanks to the compact space of the air fryer, the circulated high heat blisters the skins, creating crunchy edges, but also steams the potatoes, resulting in creamy centers. These potatoes taste as if they had been slow roasted over a long period of time, but cook in about 15 minutes. If dried parsley is unavailable, or you prefer fresh herbs, the recipe works just as well by tossing the potatoes with a tablespoon of freshly chopped parsley along with the lemon zest before serving.
- Serves: 2 persons
- 1tablespoon extra-virgin olive oil
- 1 ½teaspoons Dijon mustard
- ¾teaspoon dried parsley (or chopped fresh parsley, for garnish)
- ½teaspoon garlic salt
- 1pound baby potatoes, cut into 3/4- to 1-inch chunks
- 1teaspoon lemon zest
Step 1Heat air fryer to 400 degrees, if preheating is necessary.
Step 2In a medium bowl, whisk together the olive oil, mustard, dried parsley and garlic salt. Add potatoes to the bowl and toss to coat using a spatula to make sure the potatoes are well-coated.
Step 3Transfer potatoes to the air-fryer basket and fry for 15 to 18 minutes, tossing the potatoes with tongs or shaking the basket halfway through, until the potatoes are golden brown and tender when pierced with a fork. (If you’re a fan of crispier potatoes, continue to fry for an additional 1 to 2 minutes, until the potatoes are a darker golden brown.)
Step 4Transfer the potatoes to a serving bowl, drizzling any of the dressing from the basket on top, and allow to cool slightly before eating. (The potatoes will continue to steam after being pulled from the air fryer.) Top with lemon zest.