Crispy Broccoli and Potatoes in Air Fryer with Vegan Cream Cheese
A quick and healthy recipe for crispy broccoli and potatoes cooked in an air fryer, served with vegan cream cheese.
Steps
- 1
Wash the broccoli and potatoes thoroughly. Peel the potatoes and cut them into thick slices (max 0.5 cm). Break the broccoli into small florets.
- 2
Preheat the air fryer to 190°C (375°F) for 5 minutes.
- 3
In a large bowl, mix the potato slices and broccoli florets with olive oil, oregano, pepper, and salt until evenly coated.
- 4
Transfer the mixture to the air fryer basket and cook at 190°C (375°F) for 10 minutes.
- 5
If you want extra crispy potatoes, leave them in the air fryer for another 5 minutes, removing the broccoli if necessary.
- 6
Serve hot, with a dollop of vegan cream cheese and, if desired, a squeeze of lemon juice.
Shopping list
1 medium head broccoli, 2 small potatoes, 1 tsp olive oil, 1 tsp dried oregano, 1 tsp black pepper, 1 tbsp vegan cream cheese, salt to taste, lemon juice (optional)
Recipe story
Broccoli and potatoes are popular vegetables in Mediterranean cuisine, often simply cooked with olive oil and herbs. This recipe combines the crispy textures of the air fryer with the freshness of vegetables, inspired by traditional Italian dishes. Vegan cream cheese adds a modern, creamy touch suitable for a plant-based diet.
Ingredient Secrets
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'.
Oregano
Oregano, also known as 'mountain joy', was used by ancient Greeks as an antidote for poisons and a symbol of happiness. In the Middle Ages, it was planted on graves to ensure peace for the souls.
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.
Lemon
The lemon is an ancient hybrid between citron and bitter orange, likely originating in northern India or China. In the Middle Ages, lemons were so valuable that they were given as gifts to kings. Fun fact: during the Gold Rush, British sailors were given lemons to prevent scurvy, leading to the nickname 'limey'.
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