These can be made in an air fryer or a conventional oven. I used to always skip the parboiling stage and thought it was just an extra step and another pot to wash, however now I always do it. They come out excellent and best of all I can parboil before hand, set them aside and have them ready to make right before dinner, as these are best eaten right away.
Ingredients
Potatoes (I used yukon gold, red potatos, or a medley of bite sized potatoes)
Salt
Olive oil
Garlic powder (optional)
Step by Step
Peel, wash and cut potatoes. I did not peel and just cut the bite sized potatoes in half.
Put a pot of water with some salt on to boil, when it is boiling add the potatoes. Cook for about 4 minutes for the potatoes in wedges and about 6 minutes for the bite sized potatoes.
Pour into a strainer and leave to drain. When they are drained you can put them aside to finish cooking later.
Add some salt, olive oil and if you want some garlic powder, pepper etc. I cook them in the air fryer at 400 for about 10 minutes or until they are nice and golden. In the conventional oven I bake them at 375F for about 12-15 minutes, again this changes depending on your oven.
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