Golden, crispy, herby, Air Fryer Lemon Garlic Roasted Potatoes. Ready in 30 minutes. No parboiling required!
PREP TIME: 10 minutesminutes
COOK TIME: 30 minutesminutes
TOTAL TIME: 40 minutesminutes
Servings: 5servings (as a side)
Ingredients
900 g (2lb)potatoes(about 4 large ones)
2tablespoons olive oil
1teaspoonfine sea salt
1teaspoonfreshly ground black pepper
2lemons
1entire head ofgarlic
4big (approx 4 inch long) fresh rosemary stems
INSTRUCTIONS
Peel the potatoes and cut into chunky pieces. With a large potato I generally get 5 pieces.
Put the cut potatoes in a bowl and cover with cold water. Leave to soak for 15 minutes, then drain and pour the potatoes onto a clean dish towel. Bundle it up around them and rub dry.
Dry the bowl you had them in and return them, then pour in the oil and sprinkle in the salt and pepper. Stir to coat evenly.
Add the potatoes to the air fryer basket and cook on the air fry setting at 350°F (175 °C) for 15 minutes.
While they are cooking, break up the head of garlic into individual cloves and remove any skin that is really loose and papery. Leave the rest of the skin intact.
Cut the 2 lemons in half lengthways. Save one half for juicing, then cut the other halves into 3 wedges each.
Once the 15 minutes is up, open the air fryer and squeeze the juice from the half of lemon over the potatoes. Throw in the garlic cloves and the lemon wedges and give it all a really good toss together. Tuck in the rosemary stalks amongst the potatoes.
Return the basket to the air fryer and cook for a further 15 minutes. Check. They should be done, but if they aren't quite done or you prefer them a little more golden, put them back on for a few minutes.
Discard the woody rosemary sticks and serve the potatoes with the garlic cloves and the lemon wedges. When eating, squeeze the soft, sweet cloves of garlic out of their skins and eat it with the potatoes and the caramelized lemon.