Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Air-Fryer Potatoes with Pecorino and Rosemary
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- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 4 servings
Inspired by the iconic crispy potatoes served at the New York City restaurant Barbuto, this version starts with russet potatoes gently parboiled with garlic and rosemary, allowing the aromatics to flavor every bite. The potatoes are then air-fried until deeply golden and crisp on the outside, while remaining fluffy and tender within. A shower of finely grated Pecorino-Romano adds a salty, nutty finish that melts into the hot potatoes. Simple and rustic, these potatoes pair beautifully with roasted meats, grilled fish or as a standout side for any Italian-inspired meal, and have the added bonus of tasting like deep-fried potatoes without all of the oil.
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Directions
- Microwave 1 1/2 pounds small russet potatoes until just tender, about 10 minutes; cool slightly. Cut into 1-inch pieces, then toss with 2 tablespoons olive oil, 2 each chopped garlic cloves and rosemary sprigs, 6 sage leaves, 1 teaspoon kosher salt and 1/4 teaspoon pepper. Arrange in a single layer in a 400 degrees F air fryer; cook until crisp, 15 minutes, shaking halfway through. Toss with grated pecorino.
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