Instead, enter the air fryer—the game-changing kitchen gadget that delivers next-level crispiness in half the time. By using a few key techniques—parboiling with a touch of baking soda to create that signature rough texture, infusing oil with garlic and herbs, and letting the air fryer work its magic—you get roast potatoes so good, they might just become your new obsession.

Now, this recipe technically serves 6-8. But let’s be real. That’s only if you have the willpower to stop eating them. Some of us were just trying to make a side dish, and now we’re standing over the air fryer shoveling crispy potato chunks into our mouths like we haven’t eaten in days. Don’t say I didn’t warn you.

Ingredients:

• 2 pounds (about 1 kg) russet or Yukon Gold potatoes, peeled and cut into even-sized chunks

• ¼ teaspoon (2 g) baking soda

• 1 tablespoon kosher salt (for boiling) + extra for seasoning

• 4 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat

• 2 cloves garlic, minced

• 1 Tablespoon fresh rosemary, finely chopped

• ¼ teaspoon black pepper, freshly ground

• 1 small handful fresh parsley, finely minced

Instructions:

Step 1: Parboil the Potatoes

1. Bring 1 quart (1L) of water to a boil in a large pot.

2. Stir in 1 tablespoon kosher salt and ¼ teaspoon baking soda.

3. Add the potato chunks and boil for 8-10 minutes, until just fork-tender but still holding shape.

4. Drain and let sit in the colander for 2 minutes to release excess steam.

Step 2: Infuse the Oil

1. In a small saucepan, heat 2½ tablespoons oil over medium-low heat.

2. Add garlic, rosemary, and black pepper, stirring constantly for about 2 minutes until the garlic just turns golden.

3. Strain the oil into a large bowl, setting the garlic-rosemary mixture aside.

Step 3: Coat & Rough Up the Potatoes

1. Toss the steamed potatoes in the infused oil and a pinch of extra salt.

2. Shake the bowl roughly until a starchy coating forms on the potato edges.

Step 4: Air Fry to Crispy Perfection

1. Preheat your air fryer to 400°F (200°C) for 5 minutes.

2. Spread the potatoes in a single layer in the air fryer basket.

3. Cook for 10-12 minutes, shake the basket, then cook for 10-12 more minutes until crispy and golden brown.

Step 5: Finish & Serve

1. Toss the potatoes with the reserved garlic-rosemary mixture and fresh parsley.

2. Serve immediately with your favorite meal or dipping sauce.

Loved this recipe? Save it for later and share the crispy magic—just pin the image below to your favorite Pinterest board!

Video Recipe

Tips & Tricks for the Crispiest Air Fryer Roast Potatoes

Don’t skip the parboil.
Yes, it’s an extra step—but it’s the step. It softens the insides and sets the stage for that legendary crust. Skipping it is basically potato sabotage.

Baking soda isn’t optional.
That tiny bit of baking soda changes the pH of the water, helping the surface of the potatoes break down and go starchy. That starchy layer = crispiness heaven.

Steam dry = crunch gold.
Letting the potatoes sit in a colander after boiling helps moisture escape, which means you’re not steaming them in the air fryer. Dry potatoes = crispier crust.

Shake it like you mean it.
Tossing the boiled potatoes with infused oil roughly helps build up that mashed potato-like coating on the outside. It looks messy, but that’s the texture you’re after.

Don’t crowd the basket.
If your air fryer is on the smaller side, cook in two batches. Overcrowding leads to sad, soggy potatoes—and no one wants that.

Watch the garlic.
Infuse the oil, but don’t leave the garlic in during air frying—it’ll burn and turn bitter. Straining the oil keeps the flavor, not the char.

Salt at the end, too.
Always taste and adjust salt after tossing with the final herb-garlic mix. Potatoes soak up flavor like a sponge, and a little sprinkle at the end goes a long way.

Ingredients

For the Peri Peri Marinade

• 1 red bell pepper, roasted, peeled, and blended
• 1 chilli pepper
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust for heat preference)
• 1 tsp dried oregano
• ½ tsp ground cumin
• 1 tbsp lemon juice
• 1 tbsp white vinegar
• 2 tbsp olive oil
• 5-6 fresh basil leaves (or ½ tsp dried basil)

For the Chicken Skewers

• 2 chicken breasts, cut into bite-sized cubes
• 1 tbsp olive oil (for coating before air frying)
• Wooden skewers (soaked in water for 15 minutes)

For the Lemon Butter Sauce

• ¼ cup reserved peri peri sauce
• 2 tbsp mayonnaise
• 2 tbsp butter
• 1 tbsp lemon juice
• ½ tsp smoked paprika
• ½ tsp garlic powder

Instructions

Step 1: Prepare the Peri Peri Marinade

1. Roast the red bell pepper over an open flame or in an oven at 400°F (200°C) until the skin blackens. Place in a bowl, cover, and let it steam for 5 minutes. Peel off the skin.
2. In a blender or food processor, blend the roasted red pepper, onion, garlic, salt, black pepper, paprika, cayenne, oregano, cumin, lemon juice, vinegar, oil, and basil until smooth.

Step 2: Marinate the Chicken

1. Place the chicken cubes in a bowl and coat with the peri peri marinade (reserve ¼ cup for the sauce).
2. Cover and let it marinate for at least 30 minutes (for best results, marinate overnight).

Step 3: Air Fry the Chicken Skewers

1. Preheat the air fryer to 380°F (195°C).
2. Thread the marinated chicken cubes onto soaked wooden skewers.
3. Lightly brush with olive oil and place in the air fryer basket.
4. Air fry for 12-15 minutes, flipping halfway, until golden and cooked through (internal temp: 165°F / 75°C).

Step 4: Make the Lemon Butter Sauce

1. In a small saucepan, melt the butter over low heat.
2. Stir in the reserved peri peri sauce, mayonnaise, lemon juice, smoked paprika, and garlic powder.
3. Simmer for 2 minutes, stirring until smooth and creamy.

Step 5: Serve and Enjoy!

• Drizzle the lemon butter sauce over the hot peri peri chicken skewers.
• Garnish with fresh herbs or a squeeze of extra lemon juice.
• Serve with grilled veggies, rice, or flatbread for a complete meal!

If you enjoyed this recipe, don’t forget to pin it on Pinterest and share it with friends! Let us know in the comments how yours turned out! 😊

Tips & Tricks for the Best Peri Peri Chicken Skewers

✔ Roast the Red Pepper Properly – Char the red pepper well before peeling. This enhances the smoky depth of your peri peri marinade.

✔ Marinate Longer for Maximum Flavor – While 30 minutes works, marinating overnight deepens the flavor and makes the chicken extra juicy.

✔ Soak Wooden Skewers – If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken. This prevents them from burning in the air fryer.

✔ Preheat Your Air Fryer – Always preheat your air fryer for the crispiest results. This ensures even cooking and a nice char on the chicken.

✔ Don’t Overcrowd the Basket – Arrange the skewers in a single layer with space between them for even airflow and crispiness.

✔ Flip Halfway for Even Cooking – This helps brown the chicken evenly on all sides, giving it that grilled-like finish.

✔ Adjust Spice Levels – If you prefer milder heat, reduce the cayenne or omit the chili pepper. If you love extra spice, add more chili or a pinch of red pepper flakes.

✔ Use Thighs for Extra Juiciness – While chicken breast is lean and cooks quickly, boneless chicken thighs stay even juicier and more flavorful.

✔ Make Extra Sauce – The peri peri butter sauce is addictive! Double the batch and use it as a dip for fries, veggies, or even spread it on sandwiches.

✔ Try Different Cooking Methods – No air fryer? No problem! You can also:

• Grill: Cook on medium-high heat for 10-12 minutes, flipping halfway.
• Oven: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

These tips ensure your Peri Peri Chicken Skewers come out perfectly every time!

In just 30 minutes, you can transform a simple pork tenderloin into an impressive and delicious main course, perfect for any day of the week.

Air-Fryer Pork Tenderloin Recipe

Ingredients:

• 2 lb pork tenderloin
• 2 tbsp extra virgin olive oil
• 2 tbsp butter
• 2 tsp minced garlic
• 1 tbsp sea salt
• 1/2 tsp fresh cracked pepper
• 1 tsp each of dried basil, oregano, thyme, parsley, and sage (or 2 tbsp Italian Herb Seasoning Blend)
• Optional: 1 bottle of this Italian Salad Dressing for marinating
• Fresh pomegranate arils for garnish (optional)

Instructions:

Optional Marinating:

• If desired, marinate the pork in Italian dressing for 12-24 hours to enhance the flavor.

Make the Garlic Butter:

• Mix minced garlic with butter to create your garlic butter mixture.

Seasoning:

• Combine garlic, basil, oregano, thyme, parsley, and sage in a bowl. (Alternatively, use Italian Seasoning.)
• Rub this herb blend onto the pork, followed by a generous seasoning with sea salt and pepper.

Air-Frying:

• Preheat the air-fryer to 400 degrees Fahrenheit.
• Place the pork in the air-fryer, optionally covering it loosely with foil.
• Halfway through the cooking process (after about 10-12 minutes), turn the pork and add the garlic butter mixture on top.
• Continue cooking until the internal temperature reaches 145 degrees Fahrenheit, typically in 20-25 minutes total.

Resting:

• Let the pork rest for about 5 minutes after cooking. This step allows the juices to be redistributed, ensuring the meat remains juicy.

Garnishing:

• Optionally, garnish the sliced pork with fresh pomegranate arils for added color and a hint of tangy sweetness.

Serving:

• Serve the warm pork tenderloin, ideally with a side dish of your choice.

Loved how your air fryer pork tenderloin turned out? Why not spread the word? Pin the image below to your Pinterest board. It’s a great way to let your friends and followers in on this delicious secret!

Storing and Reheating Tips:

• Store leftovers in an airtight container in the refrigerator for up to three days.
• For longer storage, freeze for up to three months.
• Reheat in the air-fryer or oven after thawing in the refrigerator overnight.

Recipe Variation Ideas for Air-Fried Garlic Butter Pork Tenderloin

1. Spicy Twist: For those who love a bit of heat, add a spicy kick to your pork tenderloin. Mix in some red pepper flakes or a dash of cayenne pepper into your seasoning blend. Alternatively, you can rub the pork with a spicy marinade, like chipotle or sriracha, before cooking.

2. Citrus Infusion: Brighten the flavor profile by adding citrus elements. Marinate the pork in a mixture of orange juice, lemon zest, and a touch of honey. This will give a refreshing and slightly sweet tang to the dish.

3. Herb Crust Variation: Create a herbaceous outer crust by coating the pork in a mix of finely chopped fresh herbs (like rosemary, thyme, and parsley) mixed with breadcrumbs. This adds a delightful texture and a burst of fresh flavors.

4. BBQ Style: For a BBQ twist, slather the pork with your favorite barbecue sauce during the last few minutes of air-frying. This will create a sweet and smoky glaze that’s irresistible.

5. Mediterranean Influence: Incorporate Mediterranean flavors by using a mix of sun-dried tomatoes, olives, feta cheese, and Greek seasoning in the rub. Serve with a side of tzatziki sauce for a refreshing complement.

6. Asian Fusion: Give your pork tenderloin an Asian flair. Marinate it in a mixture of soy sauce, ginger, garlic, and a hint of sesame oil. After cooking, glaze it with a blend of hoisin sauce and honey for a sweet and savory finish.

7. Stuffed Tenderloin: Elevate the dish by stuffing the tenderloin. Make a filling with ingredients like sautéed spinach, mushrooms, and cheese, or a sweet and savory combination of apples, onions, and bacon. Butterfly the tenderloin, fill it, then tie it up before air-frying.

8. Creamy Sauce: Serve the pork with a creamy sauce. A simple garlic mushroom cream sauce or a Dijon mustard cream sauce can add a luxurious touch to the dish.