Crisp and golden outside, fluffy inside — these air fryer roast potatoes with garlic and rosemary taste like a proper restaurant side, made in the BRUNO Compact Glass Air Fryer. Crushing them halfway through is the trick to maximum crunch.
Ingredients
- 250g floury potatoes (Maris Piper or King Edward)
- 4 garlic cloves
- 2–3 sprigs rosemary
- 3 tbsp olive oil
- Salt, to taste
Method
- Wash the potatoes (skin on), remove any eyes and cut into 2–4 chunks. Soak in water for 5 minutes, then drain thoroughly.
- Halve the garlic cloves (skin on). Preheat the air fryer at 200°C for about 5 minutes. In a bowl, lightly mix the garlic, rosemary and olive oil.
- Arrange the potatoes in the glass basket and set into the unit. Select the “Non-fry” menu (200°C / 20 min) and press start.
- Lift out the basket, lightly crush each potato, coat in the garlic-rosemary oil and return to the unit. Select “Non-fry” again (200°C / 15 min) and press start.
- When done, remove the potatoes to a plate and season generously with salt.
Tip. Olive oil can be swapped for a neutral oil such as vegetable or rice-bran oil. If your garlic cloves are small, roast them whole rather than halved.
