Baby potatoes bring more than a little flavor
As the weather breaks and spring brings increased opportunities for families to get outside, activities, adventures and jam-packed calendars abound. All those special moments spent at the park, the sports field or in the backyard may leave lasting memories, but they can also leave you feeling short on time in the kitchen.
For a fun after-school or game-night snack, these Crispy Air Fryer Potato Nuggets pair perfectly with a variety of delicious dips. The air fryer cooks the potatoes in minutes, creating a crispy snack with minimal prep 鈥� no chopping or peeling needed.
Or you can make a delicious side dish a cinch with pesto, which adds a bright, flavorful twist to a classic in these Basil Pesto Mashed Potatoes. They pair perfectly with everyday family meals using baby potatoes that require no peeling thanks to their naturally thin skins, helping cut down on prep time while bringing fresh flavor to the dinner table.
Crispy Air Fryer Potato Nuggets and Dip
Prep time: 10 minutes
Cook time: 24 minutes
Servings: 4
Potatoes:
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup milk
1 1/2 cups panko breadcrumbs
1 1/2 pounds baby potatoes
Chimichurri:
1 bunch cilantro
1 bunch parsley
3 limes, juice only
2 tablespoons honey
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon chili flakes
1 cup canola oil
Heat air fryer to 390 F.
To make potatoes: In a shallow bowl, combine flour, salt, garlic powder and pepper. Whisk in milk until smooth.
Place panko in a separate shallow bowl.
Working in batches, coat potatoes in batter then toss in panko until fully coated.
Place potatoes in the air fryer and cook 24 minutes, flipping halfway.
To make chimichurri: In a blender, blend cilantro, parsley, lime juice, honey, salt, pepper, chili flakes and canola oil until smooth.
Serve potato nuggets with chimichurri.
Basil Pesto Mashed Potatoes
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4
1 1/2 pounds baby potatoes
water
1 teaspoon salt, plus additional for seasoning, to taste, divided
2 1/2 cups fresh basil
4 cloves garlic
1/3 cup pine nuts
1/2 cup Parmesan, grated
2/3 cup olive oil
pepper, to taste
1/2 cup milk
2 tablespoons butter
Add potatoes to a large pot and cover with water. Add 1 teaspoon salt and bring to a boil for 15 minutes, or until potatoes are tender.
In a food processor, place basil, garlic, pine nuts and Parmesan. Add oil and pulse until mixed then season with salt and pepper, to taste.
In a small saucepot over low heat, heat milk and butter until butter is melted and milk is steaming.
Once potatoes are cooked, strain and transfer to a medium mixing bowl.
Using a potato masher, smash potatoes with milk and butter mixture then season with salt and pepper, to taste. Stir in pesto mixture.