Air Fryer Pesto Roast Potatoes
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 2 large potatoes, (approx. 370g)
- • 7 tsp dairy-free pesto
- • 2 tsp lemon juice
- • salt
- • low-calorie cooking spray
Preparation Steps
Preheat the air fryer to 190°C. Peel the potatoes and dice into pieces around 5cm in length. Place in a pan filled with cold water and add plenty of salt.
Bring the pan up to the boil and cook for 5-8 minutes, until they start to soften but are still firm.
Drain in a colander and leave them for 5 minutes. After 5 minutes give them a shake to fluff up the edges. Add back into the pan and add 6 tsp of pesto. Toss to coat.
Add the potatoes to the air fryer basket and spray with low-calorie cooking spray. Cook for 20 minutes, making sure to turn halfway.
In a small bowl combine the lemon juice with the remaining 1 tsp pesto. Once the roast potatoes are cooked, drizzle over the lemon juice and pesto and toss to coat.