These Rosemary Air Fryer Potatoes are an easy side dish you can make in the air fryer! They take minimal effort and are flavorful and delicious!
What Makes These Air Fryer Potatoes So Great?
- Easy - Make them in your air fryer or oven with little effort.
- Fast - Ready in under 30 minutes .
- Few Ingredients - All you need is some potatoes and some spices.
- Vegan - a great Vegan and Vegetarian side dish .
Do You Have To Boil Potatoes Before Frying Them?
Absolutely not! Potatoes are amazing in the air fryer. The air fryer makes them crispy on the outside and soft in the middle in a fraction of the time you could do that in the oven.
I’ve cooked potatoes often in my air fryer (and not just french fries!) and I’m always happy with how they turn out. I also love the amount of time it saves cooking potatoes in the Air Fryer, and I also don’t have to heat the whole house up baking them in the oven.
Should Potatoes Be Soaked Before Roasting?
Depending on the method you’re using to roast them, the answer can vary. The purpose of soaking potatoes is to remove any excess starch so that they don’t stick together in the roasting process.
Since it is a best practice to always cook food in a single layer in an air fryer to allow the air to circulate around the food and cook it evenly, soaking the potatoes before roasting them in the air fryer isn’t necessary.
However, if you want to make this recipe in the oven or are wanting to make a larger portion than the recipe calls for, I would suggest soaking the potatoes before roasting them.
What You Need To Make These Rosemary Roasted Potatoes
- 15 minutes
- Potatoes
- A few spices
- An air fryer (or not)
They’re an easy side dish, would be great to bring to a potluck, and are a great use of those extra potatoes you have in your pantry.
How to Make Rosemary Roasted Potatoes In the Air Fryer
Tossing them or spraying them in a thin coat of oil before you cook ensures the air fryer roasted potatoes are crispy and perfect when they come out. It’s far less oil than actually frying them, and you won’t miss it. I love the fresh taste the rosemary gives them and these always disappear quickly each time I make them.
- Wash and cut the potatoes into 4 large chunks.
- Combine in a large bowl , the cut potatoes, oil, rosemary, garlic, salt, and pepper. Toss to coat everything together.
- Place the seasoned potatoes in the air fryer . Cook at 400 for 15 minutes. Check to make sure the potatoes are cooked through. Cook an additional 10 minutes if needed.
- Remove from the air fryer and place in a serving bowl.
- Garnish with lemon juice and parsley.
No Air Fryer To Make Air Fryer Roasted Potatoes?
No Problem! Just make Oven Roasted Potatoes instead! But you should definitely get one soon. Use the same ingredients and measurements, preheat your regular oven to 400F, and roast for 30 to 45 minutes . You will need to check them at the 30-minute mark and see how done they are.
Grease your baking sheet and stir the potatoes around at the halfway point so all the potatoes crisp evenly. You are looking for a tender inside and crispy outside.
Tips and Tricks For Rosemary Roasted Potatoes
- This is a make-ahead and freezable recipe!
- Use Vegetable Oil or Olive Oil to toss the potatoes in the Air Fryer.
- Place potatoes in a single layer for even cooking.
Are Air Fried Potatoes Good For You?
This potato recipe is healthier than deep-frying or sauteing potatoes in tons of oil and butter. My recipe only used 3 tablespoons of vegetable oil. You can also use Extra Virgin Olive Oil, but Vegetable oil has a higher smoke point making it perfect for Air Fryer Potatoes.
Do not use Butter in the air fryer, as it will smoke too much and burn.
What Goes Well With Roasted Potatoes?
Rosemary Roasted Potatoes are such a versatile side dish. They’re a great way to stretch a budget or feed a large family without spending a whole afternoon in the kitchen. Here are a few of my favorite things to serve with them:
- Instant Pot Pork Tenderloin with Chipotle Orange Sauce - put both of your favorite kitchen gadgets to work at the same time.
- Beef Brisket - an amazingly tender beef brisket made quick and easy in your Instant Pot.
- Air Fryer Salmon - potatoes aren’t the only thing that cAn be cooked to perfection in your air fryer.
Can You Freeze Air Fryer Potatoes?
Rosemary Roasted Potatoes also freeze very well I’ve found. You just need to defrost them gently (as in, don’t be impatient and give it 100% high treatment in the microwave like me).
Looking For More Easy Air Fryer Recipes for Potatoes?
- Savory Potato Patties - make a flavorful appetizer , side dish or snack! They’re gluten-free, vegan, and made in under 30 minutes in your air fryer!
- Potatoes Au Grain - made right in your air fryer, leaving the oven open for the main course !
- Potatoes Anna recipe - Four simple ingredients yield a tasty, elegant dish that is fit for company, but very simple to make.
- Air Fryer Baked Potato - Just as good as your favorite restaurant without leaving the house.
Rosemary Roasted Potatoes
Equipment
- PHILLIPS AIR FRYER
Ingredients
- ▢ 4 cups ( 600 g ) Baby New Potatoes , cut into 4 pieces each
- ▢ 3 tablespoons ( 3 tablespoons ) Vegetable Oil
- ▢ 2 teaspoons ( 2 teaspoons ) dried rosemary , minced
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1 tablespoon ( 1 tablespoon ) fresh lime or lemon juice
- ▢ 1/4 cup ( 15 g ) Chopped Parsley
Instructions
- In a large bowl , add potatoes, oil, rosemary, garlic, salt, and pepper. Mix well.
- Place the seasoned potatoes in the air fryer basket and cook at 400F for 15 minutes. Check to ensure the potatoes are cooked through.
- Sprinkle lemon juice and chopped parsley onto the potatoes and serve.
Tips and Tricks For Rosemary Roasted Potatoes
- This is a make-ahead and freezable recipe!
- Use Vegetable Oil or Olive Oil to toss the potatoes in the Air Fryer.
- Layer potatoes in an even layer for even cooking.
- To make these in the oven, preheat your regular oven to 400F and roast for 30 to 45 minutes. You will need to check them at the 30-minute mark and see how done they are.
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Nutrition
Originally Published September 14, 2018
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Rosemary Roasted Potatoes
Ingredients
- 4 cups Baby New Potatoes cut into 4 pieces each
- 3 tablespoons Vegetable Oil
- 2 teaspoons dried rosemary minced
- 1 tablespoon Minced Garlic
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 tablespoon fresh lime or lemon juice
- 1/4 cup Chopped Parsley
Instructions
- In a large bowl , add potatoes, oil, rosemary, garlic, salt, and pepper. Mix well.
- Place the seasoned potatoes in the air fryer basket and cook at 400F for 15 minutes. Check to ensure the potatoes are cooked through.
- Sprinkle lemon juice and chopped parsley onto the potatoes and serve.
Tips and Tricks For Rosemary Roasted Potatoes
- This is a make-ahead and freezable recipe!
- Use Vegetable Oil or Olive Oil to toss the potatoes in the Air Fryer.
- Layer potatoes in an even layer for even cooking.
- To make these in the oven, preheat your regular oven to 400F and roast for 30 to 45 minutes. You will need to check them at the 30-minute mark and see how done they are.
Rosemary Roasted Potatoes https://twosleevers.com/rosemary-roasted-potatoes/
This perfect Keto Pumpkin Pie makes a lovely low carb pumpkin pie made in your Instant Pot or Pressure cooker. This is an easy pour and cook dessert that will be a healthy addition to your holiday table!
What Makes This The Perfect Keto Holiday Dessert
So it will be the holidays soon, and of course, that means it’s time to start thinking about pumpkin desserts , and this Crustless Pumpkin Pie is the perfect low carb pumpkin dessert for your holiday dinner!
When making this Keto Pumpkin Pie , I wanted something that tasted like pumpkin pie, but I honestly can’t be bothered to create a crust as with traditional pumpkin pies. I could probably have come up with some way to do it, but I find the crust interferes with good, pure, pumpkin flavor for me. This dish ended up turning out just the way I wanted it to. Perfect pumpkin pie flavor without being carb-heavy.
I made this in my Instant Pot but you can also bake this in your oven as well. Cooking it in a pressure cooker with a water bath does lend it a beautiful, smooth texture that’s hard to beat, so I’d go the Instant Pot route if that’s an option for you.
Is Pumpkin Okay On Keto?
The answer to this question isn’t a cut-and-dry “yes” or “no” depending on who you ask. Pumpkin is relatively low in carbs and only contains natural sugars. So, as long as it’s consumed in moderation and you stay within your daily macros, pumpkin is okay to consume when you’re living a ketogenic lifestyle.
How Many Carbs Are In Pumpkin Puree?
In each 1/2 cup serving of pumpkin puree you eat, you will consume 10 total carbs or 8 net carbs.
This may not seem like a lot of pumpkin puree for the number of carbs you’re consuming. However, when you think about how much pumpkin you use to make an entire pie (2 cups total) you can have quite a bit of pie for not very many carbs.
Does Pumpkin Pie Have A Lot Of Carbs?
Traditional pumpkin pie? It is absolutely loaded with carbs. Between the pie crust, the sugar, and the super sweet whipped topping that most people love to pair it with, a single slice of pie will put you over your daily carb limit.
Not this Keto pumpkin pie, though! It only has 6 net carbs per slice.
Ingredients Needed
- Eggs
- Heavy Whipping Cream - or you can substitute almond milk for a dairy-free version
- Erythritol - Feel free to substitute Swerve, Truvia, Splenda, or any sweetener of your choice
- Canned pumpkin puree - Make sure you’re grabbing the plain pumpkin puree, not the pumpkin pie mix.
- Pumpkin Pie Spice
- Vanilla extract
How To Make Keto Pumpkin Pie In Your Instant Pot
It really could not be easier! This is a quick and easy recipe for you if you find yourself short on time during the rush of the holiday season.
- Whisk together two eggs.
- Add heavy cream, Erythritol, pumpkin puree, pumpkin pie spice, and vanilla and whisk together.
- Grease 6 x 3 baking pan (coat it well!), cover the bottom of the pan with parchment paper, and transfer mixture to pan and cover.
- Add water to the pressure cooker or Instant Pot and place the pan on the steamer rack .
Cook on high pressure for 20 minutes and let steam release for 10 minutes.
Remove lid carefully to avoid water dripping onto pie and chill for 6-8 hours.
Serve with whipped cream for a perfect finish!
How To Make It In The Oven
- Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan .
- Place the pan into a 13x9 pan and fill that pan halfway up with water.
- Place the pans into the oven and bake at 350F for 40 minutes.
Why Cook The Pie Pan In A Pot Of Water?
You put the pan in a pan with water in order to protect the Crustless Pumpkin Pie from the direct heat of the oven. This is known as a water bath . This keeps the eggs from cooking too quickly, which would cause them to separate and create an unpleasant texture.
This is actually why I prefer to cook puddings in the Instant Pot because the water in the pressure cooker actually creates a water bath, resulting in that perfect, creamy pudding texture that you want.
Tips And Tricks For MakingThis Instant Pot Pumpkin Pie
- This is an easy pour and cook recipe. Just mix everything in a bowl, cook, chill and serve.
- The hardest thing about this is to ensure that you have greased that pan extremely well. Do not use a springform or push pan because when I tried that, the pudding starts to leak badly and you’ll lose a lot of it. Thoroughly grease a baking pan well, let it cool a bit, and then empty it out onto a plate.
- Definitely cover this with a lid or aluminum foil as you do not want moisture/steam going into your dessert. When you remove the lid, be careful you don’t dump that water back into the pudding.
- You really need to chill this Keto Pumpkin Pie for the recommended time for the best results, especially if you use Erythritol, which is less likely to produce that cooling effect (or you’re less likely to notice it) in a chilled dessert.
VARIATIONS:
- Use almond milk instead of heavy cream to make this dessert dairy free!
More Quick Fall Recipes
- This Cranberry Chutney makes a perfect addition to any holiday meal!
- Creamy Butternut Squash with Apple and Bacon is simple, yet is an ideal fall comfort food.
- Looking for a different take on a pumpkin dessert? Try my Pumpkin Cheesecake Mousse.
- This Pumpkin Bread Pudding is all the things you love about fall wrapped up into one delectable dessert! It’s ooey, gooey, pumpkin-y and so very delicious!
- If you’re looking for more great low carb and keto holiday dishes, check out my 42 Keto Holiday Recipes post!
- Keto Pumpkin Pie Cocktail is great for any adult fall gathering.
Keto Pumpkin Pie Recipe | Easy Keto Pumpkin Dessert
Equipment
- Instant Pot
- Measuring Cups
- Mixing Bowl
- Measuring Spoons
- Steamer Rack
- PARCHMENT PAPER ROUNDS
Ingredients
- ▢ 2 ( 2 ) Eggs
- ▢ 1/2 cup ( 119 ml ) Heavy Whipping Cream , (or almond milk for dairy-free)
- ▢ 3/4 cup ( 150 g ) Erythritol , (sub Swerve, Truvia, Splenda or sweetener of choice)
- ▢ 15 ounces ( 425.24 g ) canned pumpkin puree
- ▢ 1 teaspoon ( 1 teaspoon ) Pumpkin Pie Spice
- ▢ 1 teaspoon ( 1 teaspoon ) Vanilla extract
For Finishing
- ▢ 1/2 cup ( 119 ml ) Heavy Whipping Cream
Instructions
Instant Pot Directions
- Whisk together the 2 eggs and add all remaining ingredients in the order listed.
- Grease a 6-inch x 3-inch pa n very, very well and cover the bottom with parchment paper . I found this easiest to do with a silicone basting brush so I could get into all the nooks and crannies.
- Pour the mixture into the pan.
- In the inner liner of your instant pot or pressure cooker, place 1.5 cups of water.
- Place a steamer rack on top of it and place the pan with the pumpkin mixture on the rack.
- Cover the pan with a silicone lid or aluminum foil.
- Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Remove lid carefully, not allowing any of the water on the lid to fall back into the pudding.
- Chill for 6-8 hours and serve with additional whipped cream. I use this little device for the easiest whipped cream ever.
Oven Directions
- Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan .
- Place the pan into a 13x9 pan and fill that pan halfway up with water.
- Place the pans into the oven and bake at 350F for 40 minutes.
Watch The Video
- This is an easy dump and go recipe. Just mix everything in a bowl, cook, chill and serve.
- The hardest thing about this is to ensure that you have greased that pan extremely well. Do not use a springform or push pan because when I tried that, the pudding starts to leak badly and you’ll lose a lot of it. Thoroughly grease a baking pan well, let it cool a bit, and then empty it out onto a plate.
- Definitely cover this with a lid or aluminum foil as you do not want moisture/steam going into your dessert. When you remove the lid, be careful you don’t dump that water back into the pudding.
- You really need to chill this dessert for the recommended time for the best results, especially if you use Erythritol, which is less likely to produce that cooling effect (or you’re less likely to notice it) in a chilled dessert.
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Nutrition
Originally Published October 23, 2018
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
