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Daily Archives: September 6, 2020

Crispy Air-Fried Rosemary Potatoes

Crispy potatoes with a fluffy soft center, they are perfection in 1 bite! Once you’ve made the best air-fryer fries several…

Crispy Air-Fried Rosemary Potatoes

Cook Time: 25
Prep Time : 15
Total Time : 40
Servings : 4
Crispy potatoes with a fluffy soft center, they are perfection in 1 bite! Once you’ve made the best air-fryer fries several times and are looking for a change or perhaps a more grown-up option, then this recipe is for you! I must admit, I said grown-up, but my kids love this recipe just as much as me.


  • 750g potatoes (see intro)
  • Scant 1/4 teaspoon baking soda
  • 2 tablespoons avocado oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/2 cup grated parmesan cheese (optional, increase salt to 1/2 teaspoon if not using)
  • 1/4 cup fresh parsley leaves, minced
Ana Arwa | Online Food Recipes Kuwait 9-1 Crispy Air-Fried Rosemary Potatoes Recipes Snack Recipes


  • 1. Wash and dry the potatoes, keeping the skin, then slice into chunks of 2inches (5 cm), trying your best to keep them similar in size.
  • 2. Place the chunks in a large bowl, and rinse in water until the water is clear. Drain, then pour on boiling water and baking soda, enough to submerge, and leave it for 10 minutes. Then drain and dry the potatoes really well using a clean dish cloth or paper towels.
  • 3. Transfer the dry potatoes to a large bowl, and drizzle with 1 tablespoon of the oil, mixing well, and transfer to the air-fryer basket. Set the temperature at 175C or 350F for 8 mins, close the air-fryer and turn it on. After the time is up, take out the basket, dump the potatoes into the same bowl, and mix. Return the potatoes to the basket, and turn on the air-fryer, same time and temperature.
  • 4. Add the potatoes back to the bowl again, and add the second tablespoon of oil, mixing well. Now this optional but highlight recommended for crispy potatoes; using a large wooden spoon or potato masher, mash the potatoes several times to ‘bruise’ them but no completely mash them. This helps bring out some of the starchy potato interior, increasing the crispy exterior once the potatoes are done
  • 5. Now add the salt, black pepper, rosemary and parmesan, mixing again to distribute. Dump the seasoned half-cooked potato wedges back in the basket, this time increasing the temperature to 190C or 380F. Set the time for 10 minutes and turn the air-fryer on. After 10 minutes are up, check to see if the potatoes are done, if not add 3 more minutes until nicely browned and super crispy.
  • 6. Sprinkle with the parsley, and enjoy alone, with ketchup or your favorite condiment.


I used fresh rosemary and grated parmesan for added flavor, but you can certainly leave either out if you prefer.