Sundays are all about roast dinners, indulgent puddings and, of course, resting up before the beginning of a busy week.
However, Sundays can quickly become laborious and busy when you’re cooking a roast dinner for the family.
There is nothing better than a roast dinner but it can involve hours of preparation and cooking, especially when it comes to making roast potatoes.
To save time, TV chef Jamie Oliver has created a simple potato dish that can be made in the air fryer in just 35 minutes, essentially cutting your roast dinner cooking time in half.
Jamie said of 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.”
The recipe, which was adapted from The Actually Delicious Air Fryer Cookbook by Poppy Cooks, incorporates classic flavours – garlic, honey and mustard – for a unique take on the humble roast potato.
However, you could swap these three flavours for a handful of chopped parsley, a sprig of finely chopped rosemary, a handful of finely grated Parmesan and a finely grated garlic clove.
How to make Jamie Oliver’s air-fryer garlic, honey and mustard potato cubes
Ingredients
- Four to six Maris Piper, Russet or red skin potatoes , scrubbed and cut into 2cm cubes
- vegetable oil
- fine salt
- One bulb of garlic
- One to two tablespoons runny honey
- One to two teaspoons wholegrain mustard
Method
1. Put the potatoes in a mixing bowl with a drizzle of oil and a pinch of salt.
2. Then, chop the top off your garlic bulb, place it in foil, drizzle it with oil and season it with salt. Completely cover it with the foil like a parcel.
3. Preheat your air fryer to 180C and add in your potatoes and garlic, cooking for 20 minutes. Make sure to give them a shake.
4. Next, remove the garlic and turn the air fryer up to 190C. Cook the potatoes for 10 minutes until they’re ready to serve up.
5. As the potatoes are cooking, remove the garlic from the foil and squeeze out the flesh of the cloves. Mix it with the honey, mustard and a pinch of salt.
6. Once the potatoes have finished cooking, toss them in the garlic mixture and serve.
