This recipe came after some trial and error. In the end, it was the simplest combination of ingredients that won. Fresh herbs make all the difference here. I have used dried in a pinch, but the flavor wasn't quite the same.
My potato of choice is 'Yukon Gold', but you could use 'Red Potatoes' or 'Russetts'. An essential part of the potatoes is to steam them first - until just cooked through. I will steam a batch of potatoes and refrigerate them to use throughout the week.
I like to use a layer of parchment paper in my air fryer, but this is just a personal preference. Some air fryers circulate the air too strongly to use paper, as it will just blow around.
These potatoes have become a staple in our house and I hope yours as well.
Now, onto the recipe:
Air Fryer Herb Potatoes
- 2 medium potatoes, washed - skins left on
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh rosemary
- 1 tsp onion powder
- 1/2 tsp sea salt
- 2 tbsp avocado oil
- Steam potatoes until just cooked through and cool. I steam a batch of potatoes and refrigerate them to use throughout the week. Once cool, slice into wedges or large fries and place in a medium bowl. Spritz the potatoes with avocado oil. Stir in sage, rosemary, onion powder and sea salt. Preheat the air fryer to 400°. Place seasoned potato slices into air fryer in one layer. Cook for 7 minutes, flip and cook for an additional 3-5 minutes or until golden brown.
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