The hot and humid Sydney weather simply won’t let up! All my meals these days are either smoothies or cold salads… because it’s far too hot to cook. Every time I get an interesting or exotic ingredient, it seems to wilt by the time I get home in this terrible heat! Now, that I’ve finished moaning about the heat, these air fried garlic potatoes are perfect, garlicky, tender yet crisp and the air fryer doesn’t heat up the kitchen in the same way a traditional oven does. These crisp potatoes taste great with steamed greens or, a cupful of sprouted Chickpeas (which I seem to be eating a lot of recently). This recipe works perfectly when doubled to bake in the oven, but half a kilo of small potatoes fit perfectly in my air fryer basket in one go. I can fit around 7 to 8 little potatoes in my Airfryer basket when lined with foil.
Vegan, gluten free and nut free.
- 500 grams Small Red Potatoes washed, and scrubbed clean
- 4 cloves Fresh Garlic minced finely
- 2 tablespoons Coconut Oil
- Sea Salt, to taste
- 1/2 teaspoon Red Chilli Flakes optional
Lightly pierce the scrubbed potatoes and boil in a large pot of water for 10 minutes. (I leave the skin on.)
Drain the water and cool the potatoes.
In the meanwhile in a small bowl mix the minced garlic, coconut oil and sea salt.
Line the air fryer basket with baking paper or foil.
Lightly flatten the potatoes with the back of a big spoon and place on the foil.
Drizzle the coconut oil - garlic - salt mix on top of the potatoes.
Bake for 15 minutes at 200 degrees C in the air fryer, or until golden and crisp.
Sprinkle chilli flakes if using.