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Recipe baked potatoes crispy on the outside and soft on the inside
Whoever said that potatoes must be peeled perhaps didn’t know that all the nutritional properties reside right in their peel. Source of fibre, vitamin C and vitamin B6the peel of the most famous tuber on all continents is not only a valid aid for the correct functioning of our intestine, but also serves to strengthen the immune system and cardiovascular.
Whether fried, baked or pan-fried, potatoes are the undisputed protagonists of Sunday lunches or evenings with friends, a master key to grandmothers’ menus and meat-based dinners.
Perfect to accompany roasts and second courses in general, it is impossible to find someone who doesn’t like the most famous side dish of the Italian tradition, especially among the little ones.
The use of spices and aromas makes them even tastier, giving them the rightful title of queen of the table.
Sweet, soft, crunchy, stewed or baked in foil? To each their own favourites!
Preparing crispy potatoes to perfection is child’s play!
The secret lies in finding a quality product and using an appropriate cooking method.
And for those who maintain that potatoes, especially if fried, are the sworn enemies of those following a food diet, it’s time to try this recipe, and get out the air fryer.
With these crispy potatoes anyone can indulge in a treat!
We start by washing the potatoes and cutting them lengthwise and then into cubes so that each square is covered by the peel. Place them in a pan covered with cold water, add salt and a pinch of bicarbonate of soda, then bring to the boil, always keeping the flame at half its power.
When the water starts to boil, drain and leave to cool in the colander for at least 5 minutes.
While waiting, chop the rosemary and sage together and add them to a container together with the oil and the crushed and peeled garlic.
Then add the well-drained potatoes and mix gently to distribute the seasoning well.
We transfer everything into the air fryer basket, on a single level, add salt and cook at 180°C for 15 minutes and finally for another 10 minutes at 200°C, being careful to turn them during cooking.
And here are some crispy, light and tasty potatoes ready to be served!
Young and feisty food creator of Piedmontese origins. Passionate about traditional cuisine with a modern twist. In love with her region, her distinctive sign is the red apron.