Air-Fryer Potatoes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1½ teaspoons Dijon mustard
• ¾ teaspoon dried parsley (or chopped fresh parsley, for garnish)
• ½ teaspoon garlic salt
• 1 pound baby potatoes, cut into ¾- to 1-inch chunks
• 1 teaspoon lemon zest

Preparation

1. Heat air fryer to 400 degrees, if preheating is necessary.
2. In a medium bowl, whisk together the olive oil, mustard, dried parsley and garlic salt. Add potatoes to the bowl and toss to coat using a spatula to make sure the potatoes are well-coated.
3. Transfer potatoes to the air-fryer basket and fry for 15 to 18 minutes, tossing the potatoes with tongs or shaking the basket halfway through, until the potatoes are golden brown and tender when pierced with a fork. (If you’re a fan of crispier potatoes, continue to fry for an additional 1 to 2 minutes, until the potatoes are a darker golden brown.)
4. Transfer the potatoes to a serving bowl, drizzling any of the dressing from the basket on top, and allow to cool slightly before eating. (The potatoes will continue to steam after being pulled from the air fryer.) Top with lemon zest.