Crispy Air Fryer Potato Rounds
The perfect side dish, crispy on the outside and tender inside, cooked quickly in the air fryer.
Steps
- 01
Preheat the air fryer to 180°C (350°F) for 3 minutes.
- 02
In a bowl, toss the potato rounds with olive oil and chosen seasonings until well coated.
- 03
Arrange the rounds in a single layer in the air fryer basket.
- 04
Cook at 180°C (350°F) for 10 minutes, then shake the basket to redistribute.
- 05
Continue cooking for another 10 minutes, or until golden and crispy.
Recipe story
The potato was introduced to Europe from South America in the 16th century. In Belgian cuisine, fried potatoes are a national tradition, and potato rounds have become a popular side dish in many cultures. This modern recipe uses the air fryer to achieve a crispy texture with less oil.
Ingredient Secrets
Discover the culinary secrets and flavor history of key ingredients in this dish.
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
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