Yes..another Actifry recipe for you. Aren’t you lucky? I remember when I first had my Actifry that I thought you just used it to cook healthier versions of your favourite fast foods such as chips but I have since realised you can cook pretty much anything in it. I’ve used it to cook sausages , garlic dough balls, veggies and last week my crispy chicken thighs. My latest creation are these flavourful Actifry Garlic Butter Parmentier Potatoes.

Parmentier is a fancy word for cubed potatoes typically cooked in butter and/or herbs. I like fancy words when it comes to food!

You could use a little oil instead of butter if you prefer and there is no reason why you can’t switch out the butter for a dairy free/vegan alternative. Don’t scrimp on the garlic though! Feel free to play about with adding additional herbs and spices. Paprika works especially well.

Garlic Butter Parmentier Potatoes

You will need:

3 large/baking potatoes

2 tbsp salted butter

1 tbsp garlic puree or 3 garlic cloves finely minced

1/tsp cracked black pepper

1 pinch Organic Cayenne Pepper Powder

Cube your potatoes, you can peel them if you wish but I don’t. Melt your butter and stir in your garlic and pepper. Add your potatoes and butter mixture to the actifry and stir together so the potatoes are coated. Set the Actifry for 15 minutes. At this point check and if they are not quite crispy enough cook for another 5 minutes. It can often depend on the type of potato you use as to how quickly they will cook. Serve immediately.

Linking this up to One Potato, Two Potato hosted by Utterly Scrummy and Family-Friends-Food.

I’ve had my Actifry for a few years now and I go through phases of using it a lot and then forgetting about it entirely. My oven broke down a few months ago and it was such a relief to be able to pull the Actifry out and it made me realise there is so much more to it than just healthy fries or chips. My latest creation is Actifry Crispy Chicken Thighs, probably one of the simplest yet tastiest recipes I have made in quite a long time. The crispy batter was stupendous and there was a decent amount of crunchy bits to munch on that clearly belonged to the chef…

As with most of my recipes you won’t find a list of ingredients a mile long and it requires minimal prep – I am a pretty lazy chef. If you prefer you could use chicken breasts or wings ( you will need to adjust the cooking time ) thighs however, are in my opinion the tastiest part of the chicken and when cooking with the bone in you retain the moisture and juicy flavour.

Actifry Crispy Chicken Thighs

You will need:

4 skin on chicken thighs

4 tbsp flour

1 egg beaten

1 tbsp oil

Generous pinch of black pepper and sea salt

Remove the paddle/stirrer from the actifry and set aside. Mix your flour and seasoning together in a shallow bowl, put your beaten egg in another shallow bowl alongside. Dip your thighs, one by one into the egg mixture, coat on all sides before rolling in the flour and coating well. Place carefully into the actifry along with the oil and turn it on without the paddle for 10 minutes ( this is to stop all of the batter mixture being removed by the rotating motion ). After 10 minutes replace the paddle and turn it back on for a further 10 -15 minutes, I advise using a temperature probe to check your thighs are fully cooked ( they take longer than breasts ) before removing and eating, depending on the size they may need an extra 5 minutes. You should have delightfully crispy chicken with an abundance of crunchy, battery bits. Particularly  good served with a garlic, chilli or lemon mayo.

Find more Actifry recipes here.