Crispy Air Fryer Potatoes with Basil Pesto

We have finally reached that point in the summer where we are starting to see all of our garden veggies and herbs start to flourish. Each year we plant a good amount of basil because it’s guaranteed to be used for vinaigrettes, pesto or caprese. One of my favorite local farms (Crisp Country Acres) has started to offer free veggie days and yesterday they were offering red potatoes so I ran over there to scoop some up! Potatoes are so incredibly versatile when it comes to how they can be prepared, but this time around I was craving crispy potatoes. The air fryer is such a great tool for this, but if you don’t have one you can simply roast the potatoes in the oven on a rimmed baking sheet at 425 degrees for 30 minutes, stirring halfway through.

  1. Preheat air fryer to 400. In a large bowl, toss potatoes with olive oil, salt and pepper. Air fry for 15 minutes, stirring or shaking the fryer basket halfway through.

2. Meanwhile, combine pesto ingredients in a food processor until smooth.

3. Transfer potatoes to a serving platter and spoon pesto over. Finish with more freshly grated parmesan. Enjoy!

Crispy Air Fryer Potatoes with Basil Pesto

Serves 3-4

All you need:

1.5 pounds red potatoes, diced (if you’re using baby red potatoes, quarter them)

1 tablespoon olive oil

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

Pesto –

1/4 cup toasted pinenuts

2 peeled garlic cloves

1 1/2 cups fresh basil leaves

1/3 cup olive oil

1/4 cup freshly grated parmesan cheese (plus more for garnishing potatoes)

1/2 teaspoon salt

Freshly ground black pepper, to taste

Juice of 1 lemon

All you do:

  1. Preheat air fryer to 400. In a large bowl, toss potatoes with olive oil, salt and pepper. Air fry for 15 minutes, stirring or shaking the fryer basket halfway through.
  2. Meanwhile, combine pesto ingredients in a food processor until smooth.
  3. Transfer potatoes to a serving platter and spoon pesto over. Finish with more freshly grated parmesan. Enjoy!
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