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Title: Air-Fryer Potatoes
Categories: Potatoes, Herbs
Yield: 3 servings

1 tb Extra-virgin olive oil
1 1/2 ts Dijon mustard
3/4 ts Dried parsley
1/2 ts Garlic salt
1 lb Baby potatoes; in 3/4" to 1"
- chunks
1 ts Lemon zest

Set air fryer @ 400ºF/205ºC.

In a medium bowl, whisk together the olive oil, mustard,
dried parsley and garlic salt. Add potatoes to the bowl
and toss to coat using a spatula to make sure the
potatoes are well-coated.

Transfer potatoes to the air-fryer basket and fry for 15
to 18 minutes, tossing the potatoes with tongs or
shaking the basket halfway through, until the potatoes
are golden brown and tender when pierced with a fork.
(If you’re a fan of crispier potatoes, continue to fry
for an additional 1 to 2 minutes, until the potatoes are
a darker golden brown.)

Transfer the potatoes to a serving bowl, drizzling any
of the dressing from the basket on top, and allow to
cool slightly before eating. (The potatoes will continue
to steam after being pulled from the air fryer.) Top
with lemon zest.

By: Eleanore Park

Yield: 2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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