Introducing your new favourite potato recipe …. golden, crispy, herby, Lemon Garlic Air Fryer Roasted Potatoes! Flavourful, well seasoned, crispy on the outside, fluffy on the inside & super quick & low effort in your Air Fryer!
2tablespoons oil of choice, avocado, olive, vegetable, sunflower are all fine
1teaspoonfreshly ground black pepper
1entirehead of garlic
4big (approx 4 inch long) fresh rosemary stems
Peel the potatoes and cut into large 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 them 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 them all evenly.
Preheat your Air Fryer if it has a preheat function, then add the potatoes carefully to the hot basket and cook on 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 you prefer them a little more golden, put them back on for 5 minutes.
Pick out the woody rosemary sticks and serve the potatoes with the garlic cloves and the lemon wedges. Guests can squeeze the soft, sweet cloves of garlic out of their skins and eat it with the potatoes and the caramelized lemon.
To serveWhen serving be sure to get some of the roasted garlic cloves and lemon wedges in each portion, then while eating, smush the caramelized lemon against the potatoes, squuuuuueeeeeeze that sweet roasted garlic out of it's papery skin and eat it all together. And that's your potato game changed FOREVER!Leftovers?In the very unlikely event that you have leftovers, these potatoes are still very delish cold as a snack. You can also pop them back in the Air Fryer for 5 minutes on 350°F to warm up, or on a tray in the oven on 350°F for about 10-12 minutes. Oil-free?You can reduce the oil in this recipe by half to reduce the fat further if you want to but the potatoes won't turn out quite as crispy and golden. I also think aquafaba (liquid from a can of chickpeas) might work instead, like with my Healthy No Oil Crispy Roasted Potatoes recipe, but I have yet to try it myself. I will update when I do!No Air Fryer? If you don’t have an Air Fryer, I highly recommend you treat yourself to one, but in the meantime, you could roast these potatoes in a regular oven. You will need to parboil the potatoes (put them in a pan of salted cold water, bring to a boil for about 4 minutes then drain and allow to steam dry), toss them with the oil, salt and pepper, and they will likely take about 45 minutes on 420 °F in the oven after that. I would add the garlic, lemon and rosemary half way through.