Ingredients

• 16 oz russet potatoes
• ¼ teaspoon baking soda
• 1 tablespoon plus ½ teaspoon salt
• ¾ oz olive oil
• 1 cloves garlic, finely chopped
• 1 teaspoons finely chopped fresh rosemary or thyme leaves
• ¼ teaspoon freshly ground black pepper, divided, plus more to taste

Procedure

Boil 32 oz water. Add baking soda salt and salt. Add potatoes and simmer for 8 minutes.

Sauté garlic, and herbs in oil until garlic is golden. 3 minutes.

Preheat air-fryer to 400°F.

Drain potatoes.

Strain oil over potatoes. Retain garlic and herbs.

Coat potatoes with oil. A slurry should coat potatoes.

Air-fry potatoes for 20-25 minutes.

Coat potatoes with garlic and herbs.

Notes

ref: Serious Eats