Small New Potatoes (Krieltjes) in Air Fryer
Small new potatoes, crispy on the outside and tender inside, quickly cooked in an air fryer. A simple and delicious side dish.
Steps
- 1
Wash the potatoes well and cut them into equal pieces. Dry them completely with a kitchen towel for even browning.
- 2
In a bowl, toss the potatoes with a thin layer of olive oil, salt, pepper, and optionally herbs like paprika, rosemary, or thyme. Use just enough oil to lightly coat them.
- 3
Preheat the air fryer to 180°C (350°F). Place the potatoes in the basket and cook for 20 minutes, shaking the basket halfway through for even browning.
- 4
Serve the potatoes immediately while still hot and crispy. Add extra salt, herbs, or a dip as desired.
Shopping list
500g baby potatoes, 1 tbsp olive oil, salt, black pepper, optional paprika powder, rosemary, and thyme
Recipe story
Small new potatoes, known as 'krieltjes' in the Netherlands, are a summer delicacy. The recipe originates from Dutch cuisine, where these potatoes are boiled and served with butter and parsley. In the air fryer, they achieve a crispy texture while retaining their natural flavor. This modern cooking method has become popular due to its speed and excellent results.
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'.
Thyme
In ancient Rome, thyme was burned in temples to purify the air and ward off evil spirits, and Roman soldiers added it to their baths to strengthen their courage. In the Middle Ages, noble ladies embroidered thyme on knights' scarves as a symbol of bravery. The ancient Greeks used it in baths and temples, and its name derives from the Greek 'thymos', meaning 'courage'.
Rosemary
In ancient Rome, rosemary was a symbol of remembrance and fidelity, used in bridal crowns and funeral rites. Legend says that the goddess Venus, emerging from the sea waves, created rosemary.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
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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