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Air-Fryer Garlic Parmesan Baby Potatoes Bliss
Crispy, golden baby potatoes coated in a luscious garlic parmesan blend, perfect for a tasty side or snack.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 500g baby potatoes, halved
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Cooking Steps
Preheat the air fryer to 200°C (400°F).
In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, Italian herbs, salt, and pepper until evenly coated.
Sprinkle the grated Parmesan cheese over the potatoes and toss gently to combine.
Place the seasoned baby potatoes in the air fryer basket in a single layer, ensuring they have space for air circulation.
Air fry at 200°C (400°F) for 15-20 minutes, shaking the basket halfway through cooking for even crispiness.
Once golden and crispy, remove the potatoes from the air fryer, garnish with fresh parsley, and serve hot.
Optional Enhancements
- Can substitute olive oil with avocado oil for a different flavor.
- Use nutritional yeast instead of Parmesan for a vegan option.
- Add chili flakes for a spicy kick.
Plant & Growing Tips
Potatoes
- Plant seed potatoes in well-drained soil after the last frost, about 10-15 cm deep and 30 cm apart.
- As plants grow, mound soil around the stems (hilling) to protect developing tubers from sunlight and increase yield.
- They prefer full sun and consistent moisture, especially during tuber formation.
Garlic
- Plant individual cloves, pointed end up, 5-7 cm deep and 10-15 cm apart in late autumn (for hardneck) or early spring (for softneck) in full sun.
- Ensure well-drained soil as garlic dislikes wet feet and can rot.
- Garlic benefits from a cold period to develop large bulbs, so time planting appropriately for your climate.
Parsley
- Sow seeds in spring or late summer in a sunny or partially shaded spot, keeping the soil consistently moist for germination which can be slow.
- Grow in containers or garden beds, providing rich, well-draining soil.
- For continuous harvest, sow small batches every few weeks.
Natural Pest Control
- Ensure good air circulation and avoid overhead watering for potatoes to prevent fungal diseases like blight.
- Hand-pick potato beetles and their larvae from potato plants, dropping them into soapy water.
- Use row covers over garlic beds from planting until harvest to prevent onion maggot flies from laying eggs.
- Spray parsley plants with a strong jet of water to dislodge aphids.
Harvest
Potatoes
- Harvest baby potatoes when plants begin to flower, usually 60-80 days after planting, by gently digging around the plant or carefully lifting the whole plant.
- For larger potatoes, wait until the foliage starts to yellow and die back.
Garlic
- Harvest when the bottom third to half of the leaves have turned yellow and started to die back, usually in mid to late summer.
- Carefully loosen the soil and pull bulbs, then cure them in a warm, dry, well-ventilated area for several weeks.
Parsley
- Snip outer stems near the base as needed, encouraging new growth from the center.
- Avoid taking more than a third of the plant at once to ensure it continues to produce.
Storing & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 180°C (356°F) for about 5 minutes until heated through.
