Air Fryer Baby Potatoes
Abuja, Nigeria · View all recipes
Overview
Baby potatoes tossed in olive oil, garlic powder and paprika and cooked in an air fryer until crisp outside and soft inside. There is no country attached to this and none is implied: it is a modern appliance recipe of the kind that exists in every cuisine that has adopted the air fryer. It sits in Worldwide Recipes for that reason. Nothing about the seasoning, the technique or the ingredients points to any tradition. Paprika, garlic powder and rosemary is a broadly Western profile, and the air fryer itself is a domestic appliance of the last fifteen years. African potato dishes exist and are quite different. Chtitha batata is the Algerian potato stew built on dersa, a garlic and chilli paste. Maakouda is the Moroccan fried potato cake. Irio is the Kenyan potato, pea and corn mash. Each has a name and a place. This is a good side dish and it is honestly labelled as what it is. One practical note: the source states a cook time of ten minutes and its own method says twenty to twenty-five, which is what the timing here follows.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Preheat the air fryer to 200°C for 5 minutes.
- 2
While it heats, wash and scrub the baby potatoes. If they are large, cut them into bite sized pieces so they cook evenly.
- 3
In a large bowl, combine the olive oil, garlic powder, paprika, salt and black pepper.
- 4
Add the potatoes and toss until evenly coated.
- 5
Place the seasoned potatoes in the air fryer basket in a single layer, without overcrowding, so the air circulates.
- 6
Cook at 200°C for 20 to 25 minutes, shaking the basket or turning the potatoes halfway through.
- 7
Keep an eye on them, since timing varies with potato size and air fryer model. They are done when golden and crisp outside and a fork goes easily into the middle.
- 8
Transfer to a serving dish and garnish with fresh herbs if you like.
Africook’s Notes
Personal notes from Deborah Olayiwola- Single layer, no crowding. Piled up, the potatoes steam rather than crisp, which defeats the point of the air fryer.
- Shake the basket halfway. The side facing the element browns much faster.
- The source gives a cook time of ten minutes and then says twenty to twenty-five in its own method. Twenty to twenty-five is right.
- Scrub rather than peel. Baby potato skin is thin and crisps well, and it is where most of the texture comes from.
- Add fresh herbs after cooking, not before. Rosemary and thyme burn at air fryer temperatures.
- Cut larger potatoes to match the small ones. Mixed sizes give some burnt and some raw.
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