Crispy Cocktail Potato Chips


  • 1 lb (500 g) cocktail potatoes or Peruvian potatoes
  • Salt and pepper
  • Spices:
  • Olive oil
  • Corn starch or flour
  • In a bowl, place the previously washed potatoes and season to taste with salt, pepper and spices. Drizzle some olive oil and add a little flour or corn starch, stirring well (this will make the potato skin crispier).
  • On the Instant Vortex control panel, press Air Fry, then set the time to 15 Minutes and temperature to 390°F (200˚C). Press Start.
  • To ensure even cooking, move the food around.
  • They will be crispy on the outside and tender on the inside. Serve with Peruvian yellow pepper and black mint sauce or your favorite dip.
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