Ingredients (Serves 4)

2 lbs. small multi-coloured waxy potatoes, cut into equal, bite-sized pieces*
2 T. extra virgin olive oil
2 t. dried rosemary
½ T. garlic powder
Sea salt and black pepper, to taste
Freshly shaved Parmesan cheese, to serve
Sprigs of fresh rosemary, for garnish

*Red or other waxy potato can be substituted, if desired

Turn on the air fryer and select the “Air Crisp” function. Set the temperature to 400°F and adjust the timer to 18 minutes. Press “Start” to pre-heat the unit.

While the unit pre-heats, combine the potatoes, olive oil, dried rosemary, and garlic powder in a large bowl. Add salt and black pepper, to taste, and toss to combine.

When the air fryer beeps and flashes “Add Food,” pour the seasoned potatoes into the basket and spread into an even layer without overcrowding. Close the lid to start air frying.

After 9 minutes, lift the lid and carefully turn the potatoes with a plastic spatula so they brown evenly, making sure they are still in a single, even layer. Close the lid and continue air frying until cook time is complete.

Transfer potatoes to a serving bowl or platter and top with freshly grated Parmesan cheese, if desired. Garnish with sprigs of fresh rosemary and serve immediately. Enjoy