Delicious mini roast potatoes coated in garlic and herbs, these Eapotatoes are one of my favourite side dishes. Perfect as an alternative to traditional roast potatoes to go with your Sunday roast dinner…but really quick to make, so great midweek too! (Serves 4-6 depending on appetite.).

Total Time: 25 min

Prep: 10 min

Cook: 30 min

Serves: 4

Difficulty: Easy

Calories: 302 per serving

Ingredients

White Potatoes: 350g per person – cut into 1cm/½inch cubes

Olive Oil: 3 tbsp

Sprigs Rosemary Leaves: 2 – chopped finely

Sprigs Thyme Leaves: 2 – chopped finely

Garlic Cloves: 3 – grated or crushed

Salt & Pepper : to season

Instructions

• Place the Potatoes into a large saucepan. Pour over boiling water and part boil on a high heat for 5 minutes (start timing from the moment the potatoes go on, NOT from when they come back up to boiling).
• Drain the potatoes in a sieve or colander and then return them to the pan to steam dry for 5 minutes (DON’T shake them or they will lose their shape.)
• In the colander drizzle the Olive Oil and ensure a thin coating.
• Carefully tip the potatoes in the air fryerand add a little Salt & Pepper. Cook for 10 minutes and give a little shake half way to help separation.
• Meanwhile mix the Garlic, Rosemary and Thyme together in a small bowl.
• After 10 minutes, remove the potatoes from the Air Fryer into the now dry pan. Add the garlic and herbs mixture and turn the potatoes in the garlic and herbs to ensure they are all coated. Cook for a further 10 minutes or until golden and crispy.
• Serve as part of a roast dinner, or as a side dish to any meal where you might otherwise serve mashed potatoes or chips!