Garlic- Herb and Parmesan roasted red potatoes.

With holidays approaching soon we all want delicious and yummy recipes that are even healthy as; I am sure no one likes to gain extra pounds during holidays. And I don’t even want to spend hours in kitchen preparing it…

This Garlic- herb and Parmesan roasted red potatoes ticks all the boxes. They are so delicious and quick to make.

I have air fried these beauties instead of oven roasting them.

It is coated with my favorite flavors like garlic, herbs and parmesan cheese. These roast potatoes are soft and fluffy from inside and crisp on outside due to coating of yummy parmesan.

So all who will be celebrating Christmas and looking for some delicious side dish recipe, look no further..

For rest of us we can enjoy these golden beauties with our shaam ki chai 😃

Ingredients:

12-15 baby red potatoes

2 tbsp minced garlic

1 tbsp mix dry herbs

1/2 tsp cracked black pepper

1/2 tsp chili flakes

1/4 cup grated parmesan

2 tbsp olive oil

Salt to taste

Chopped coriander/ Parsley for garnish.

Method:

In a big pot bring salted water to boil. Wash and scrub the potatoes well as we will not be peeling them. Cut the potatoes in halves.

Add red potatoes, and boil for 10 minutes, or until they are just tender. Strain the boiled potatoes in the colander and let it sit there until it’s completely dry.

Preheat the air fryer at 180 degrees for at least 10 minutes.

In a bowl pour olive oil and whisk in all other ingredients. Whisk it well. Check for seasoning and if required adjust.

Put the boiled potatoes in the bowl as well and toss it with olive oil, garlic, salt, pepper, chili flakes, mix herbs thyme, and Parmesan cheese until all potatoes evenly coated.

Place the marinated potatoes in preheated air fryer basket. Please don’t over crowd the basket to get even cooking.

Let for potatoes cook for 6 minutes first then just toss it couple of times and again roast for another 5 minutes or until golden and crisp.

Transfer the roasted potatoes on the serving platter and garnish it with chopped coriander/ Parsley leaves.

Serve it as a side to your Sunday roast or with shaam ki chai. I prefer munching these gilden beauties with good drizzle of mayonnaise.

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