Some recipes carry with them the warmth of memories—the familiar, comforting tastes that transport you to simpler times. For me, these crispy, golden potato nuggets bring back a cherished memory of lazy afternoons in the kitchen, trying to create something new with whatever we had on hand. The recipe I’m about to share combines that nostalgia with a modern twist: the Airfryer.

It’s like discovering an old friend who’s managed to stay relevant with time—light, crispy, and just as satisfying as when it was first introduced. If you’ve ever craved something indulgent but light on the guilt, then these Pépites de Pommes de Terre à l’Airfryer are for you. The secret to their unbeatable flavor? A careful blend of cajun spices that’ll make your taste buds dance.

Before You Start: The Essential Tips

Not all potatoes are created equal, and for the perfect texture, choosing the right type makes all the difference. Waxy potatoes, like new potatoes, are ideal because they hold their shape while cooking and give you that crisp-tender balance. If you only have starchy potatoes like Russets, no worries—they’ll still taste delicious, but the texture might be a bit fluffier inside.

Also, don’t skip the parmesan. It’s not just for flavor—it helps give the exterior a nice, golden crunch. And about that cornstarch: it’s the key to achieving that crispy, light texture. A little goes a long way, so don’t be tempted to add too much.

The Recipe

Now, let’s dive into the process! It’s so simple you’ll wonder why you didn’t think of it sooner. All you need are steamed potatoes—which, by the way, you can prep in advance and store in your fridge for up to two days if you’re in a rush. Then, it’s just a matter of mixing, shaping, and cooking.

Ingredients (for a generous portion):

200g steamed potatoes
1 tablespoon Top Cuistot cajun spice blend
30g grated parmesan
1 to 2 teaspoons cornstarch

Step-by-Step

Mash the potatoes: Start by roughly mashing the steamed potatoes with a fork. You’re not looking for a smooth purée—just enough to break them down and make them easier to shape.
Season: Toss in the cajun spice blend from Top Cuistot (this will take your nuggets to a whole new level), followed by the grated parmesan. The spice mix adds depth and warmth, and the parmesan provides that irresistible crispiness. Sprinkle in the cornstarch—just enough to help bind everything together.
Shape into nuggets: Now, this is where the fun begins. Roll the potato mixture into little balls about the size of a walnut. Don’t stress if they’re not perfect—they’ll still turn out great!
Airfry: Arrange the nuggets in the Airfryer basket, making sure they aren’t overcrowded (they need some space to get crispy!). Set your Airfryer to 190°C and cook for about 10 minutes. Remember to give the basket a gentle shake halfway through the cooking time to ensure they cook evenly.
Finish: When they’re golden and crispy, take them out and let them cool for just a moment. The outside will have that perfect crunch, and the inside will be soft and flavorful.

Extra Tips for the Perfect Pépites

To make sure your pépites come out just right, try these tips:

For extra flavor: Add a dash of garlic powder or smoked paprika to the mix. It gives a lovely depth of flavor and a hint of smokiness.
How to get the perfect texture: Keep the cornstarch to a minimum. Just a light dusting helps absorb any excess moisture, giving you that crispy exterior without making the nuggets too dry.
Alternatives for variety: You can swap out the cajun spices for other seasonings you love. Think rosemary and garlic for an earthy feel, or chili flakes for a spicy kick.

Serving & Storing

These little golden nuggets are best served warm, right out of the Airfryer. Pair them with a refreshing dip like sour cream and chive, or even a tangy tomato salsa to balance out the richness.

As for leftovers, if you’re lucky enough to have any, store them in an airtight container in the fridge. To bring back the crispiness, just pop them back in the Airfryer for a few minutes at 180°C. You can even freeze them for up to a month—just reheat in the Airfryer when you’re craving a quick snack.

Pépites de Pommes de Terre à l’Airfryer

These crispy, golden potato nuggets, made with cajun spices and parmesan, offer a light and indulgent treat that’s perfect for any occasion. Whether you’re looking for a nostalgic snack or a modern twist on a classic, these airfryer potatoes deliver unbeatable flavor and texture.

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Prep Time 10

Cook Time 10

Total Time 20

Course Snack, Appetizer

Cuisine French

Servings 4 servings

Calories 180 kcal

Ingredients

Main Ingredients

200 g steamed potatoes Waxy potatoes like new potatoes are preferred for best texture, but Russets will also work.
1 tbsp Top Cuistot cajun spice blend A flavorful spice blend to add depth.
30 g grated parmesan Provides a golden crunch on the exterior.
1-2 tsp cornstarch Helps achieve a crispy texture.

Instructions

Cooking Instructions

Mash the steamed potatoes with a fork until they are roughly mashed, not a smooth purée.
Toss in the cajun spice blend, followed by grated parmesan and cornstarch. Mix until combined.
Roll the mixture into little walnut-sized nuggets.
Place the nuggets in the Airfryer basket, ensuring they aren’t overcrowded. Set the Airfryer to 190°C and cook for 10 minutes, shaking the basket halfway through.
Once golden and crispy, remove the nuggets from the Airfryer and let them cool slightly.

Notes

For extra flavor, add a dash of garlic powder or smoked paprika to the mix.
Keep the cornstarch to a minimum to avoid overly dry nuggets while achieving a crispy texture.
Feel free to swap the cajun spice blend with other seasonings like rosemary and garlic, or chili flakes for a spicy kick.

Keyword Airfryer Potato Nuggets Cajun Spices Parmesan Crispy Potatoes Healthy Snack Easy Recipe