Jamie's Air-Fryer Meals
By Poppy O'Toole
Air-fryer garlic, honey & mustard crispy potato cubes
35 mins
Super easy
serves 4
About the recipe
A crispy cube potato is like a roast potato's little sibling. And you get the ultimate crunch because these are so small and delicious. I’ve suggested a few combos to make these next level, but they’re great as they are, too.
Recipe From
Ingredients
4-6 Maris Piper, Russet or red skin potatoes, scrubbed and cut into 2cm cubes
vegetable oil
fine salt
1 bulb of garlic
1-2 tablespoons runny honey
1-2 teaspoons wholegrain mustard
Top Tip
Try tossing the crispy potato cubes with a handful of chopped parsley, a sprig of finely chopped rosemary, a handful of finely grated Parmesan and a finely grated garlic clove.
Method
- Get your potatoes in a mixing bowl, and mix with a drizzle of oil and a pinch of salt.
- Get a garlic bulb and cut just the top off it. Place the bulb in foil, drizzle with oil and season with salt. Fold up the foil and scrunch it around the bulb.
- Heat the air fryer to 180°C.
- Get your potatoes and garlic into the air-fryer basket and cook for 20 minutes. Give them a good shake.
- Remove the garlic and turn the air fryer up to 190°C and cook the potatoes for a further 10 minutes, then they are ready to serve.
- While the potatoes finish cooking, remove the garlic from the foil and carefully squeeze the soft cloves into a mixing bowl with the honey, mustard and a pinch of salt, then mix well.
- When the spuds are done, toss them in the garlic-honey-mustard paste and dig in.
Recipe adapted from The Actually Delicious Air Fryer Cookbook by Poppy Cooks, published by Bloomsbury Publishing, 2023.
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