Serves 4
3 tipsAir fryer Carbonara Potatoes
Method
Make the potatoes
- 1Pour 2 litres of water into a large saucepan and bring to the boil.
- 2Add the sliced potatoes and cook for about 5 minutes until just tender. Do not overcook. Drain in a colander and allow to cool slightly.
- 3In a medium saucepan, combine the cream, garlic, bay leaf, salt, and black pepper. Place over high heat until close to boiling, then reduce to low and let infuse for 5 minutes. Remove from heat, discard the bay leaf, and set aside.
- 4Lightly oil a baking dish that fits in your air fryer with 1 tbsp olive oil.
- 5Layer one-third of the potatoes in the base, followed by one-third each of the guanciale, Parmesan, and cream.
- 6Repeat the layering twice more, reserving some Parmesan for later.
- 7Preheat the air fryer to 160°C for 3 minutes.
- 8Cover the dish loosely with foil, without touching the top of the potatoes. Seal gently around the edges.
- 9Cook in the air fryer for 15 minutes.
- 10Remove the foil and cook for a further 15 minutes.
...And that's it, enjoy!
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Ingredients
For the potatoes
850 g floury potatoes (such as Maris Piper), scrubbed and sliced 5 mm thick
300 ml double cream
1 small garlic clove, sliced
1 bay leaf
1 tbsp olive oil (for greasing dish)
70 g guanciale, chopped (or pancetta as a substitute)
60 g finely grated Parmesan cheese
Salt and freshly ground black pepper
Shopping list for this recipe
WoolworthsSign in to shop this recipe's ingredients at Woolworths.
Use a mandoline for even slices and faster prep.
This dish pairs beautifully with a peppery rocket salad or sautéed greens.
