Jamie Oliver Air Fryer Tinned Potatoes

When you’re after a speedy, crispy, and downright tasty side dish, Jamie Oliver Air Fryer Tinned Potatoes is a lifesaver. With soft-in-the-middle, golden-outside potatoes and a sweet-savory glaze of roasted garlic, honey, and mustard, it’s pure comfort in under 30 minutes. I made this one evening when dinner needed “just one more thing”—and these were it. (inspired by Jamie Oliver)

Ingredients Needed

• 1–2 cans tinned potatoes, drained and patted dry
• 1–2 tbsp vegetable oil
• Fine salt, to taste
• 1 bulb garlic
• 1–2 tbsp runny honey
• 1–2 tsp wholegrain mustard

Optional Garnish:

• Chopped parsley
• Finely chopped rosemary
• Finely grated Parmesan
• Finely grated garlic clove

How To Make Jamie Oliver Air Fryer Tinned Potatoes

1. Prep the Garlic:
   Take a whole garlic bulb and slice off the top to expose the cloves. Drizzle with olive oil and season with salt. Wrap in foil and set aside for roasting.
2. Air Fry the Potatoes:
   Drain and dry your tinned potatoes thoroughly. This step is key to getting that golden, crispy exterior. Toss them in a bowl with a little vegetable oil and salt. Place in the preheated air fryer at 190°C and cook for 10–12 minutes. Give the basket a good shake halfway through.
3. Roast the Garlic:
   Pop the foil-wrapped garlic bulb into the air fryer beside the potatoes. It’ll roast perfectly in about 10 minutes—just in time to make the glaze.
4. Make the Glaze:
   Once the garlic is soft, squeeze the cloves into a mixing bowl. Stir in the runny honey, wholegrain mustard, and a pinch of salt. This garlicky glaze is where the magic happens.
5. Toss and Serve:
   As soon as the potatoes are crispy, toss them in the warm garlic-honey-mustard glaze. Serve hot, with optional garnishes like fresh parsley, rosemary, grated Parmesan, or a touch more garlic for extra flavour.

Why I Love This Recipe

Tinned potatoes are such an underrated shortcut, and this air fryer method transforms them into something genuinely craveable. The glaze gives a restaurant-style twist with barely any effort, and they’re just so convenient—perfect for weeknights or lazy Sundays.

Recipe Tips

• Dry the potatoes really well—this makes all the difference in getting that crispy crust.
• Slice the garlic top evenly so it roasts and squeezes easily.
• Shake the basket halfway through to cook the potatoes evenly.
• Avoid overcrowding—work in batches for maximum crispiness.
• Toss in glaze while hot so the flavour sticks and soaks in beautifully.

How To Store Jamie Oliver Air Fryer Tinned Potatoes

• In the Fridge: Let the potatoes cool, then store them in an airtight container. They’ll keep for up to 3 days.
• To Reheat: Pop them back into the air fryer at 180°C for 5–7 minutes until hot and crispy again.
• Freezing Tip: Not recommended for this dish, as tinned potatoes don’t freeze well once cooked.

FREQUENTLY ASKED QUESTIONS

• Do I need to peel the potatoes?
  Nope! Tinned potatoes are pre-cooked and ready to use—just dry and crisp them.
• Can I use other types of mustard?
  Sure! Dijon or English mustard also work if you prefer a sharper or smoother glaze.
• What if I don’t have garlic?
  Try garlic powder in the glaze or skip it altogether—the honey and mustard still shine.
• Can I prep this ahead of time?
  You can roast the garlic and make the glaze ahead, but re-crisp the potatoes just before serving.
• Are they gluten-free?
  Yes—just double-check your mustard label to ensure it’s gluten-free.

Nutrition Facts

• Calories: 220
• Fat: 7g
• Carbohydrates: 33g
• Protein: 4g
• Fiber: 4g
• Sugar: 8g

Jamie Oliver Air Fryer Recipes:

• Air Fryer Flatbread
• Air Fryer Aubergine
• Air Fryer Pork Belly
• Air Fryer Baked Alaska