Air Fryer Little Potatoes and Dips

Air Fryer Little Potatoes and Dips

Boomer Gold

Pop some Little Potatoes in the Air Fryer and serve them up with one or more of these delicious dips. This recipe looks like it’s a million ingredients long, but it’s because we’ve included several dip variations: Beer Mustard, Beet, White Bean, Avocado, Spicy Hummus, Queso, Homemade Ranch, Peanut Sauce, and Spicy Korean Ketchup. Some are as simple as tossing everything in a bowl and mixing together, and some take a little extra time. Choose your own adventure and get dipping!

If using uncooked potatoes: Place potatoes in a pot and cover with one inch of water. Bring water to a boil and cook for 20 minutes until fork tender.

For the Beer Mustard Dip: This dip requires the mustard seeds, vinegar, and beer to soak in the fridge overnight. See recipe instructions.

 

 

 

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

GF Gluten Free Like All Potatoes 4 Cups of Vegetables Per Bag Naturally Fat Free Good Source of Potassium

Preparation

To Make Potatoes:

Combine all ingredients in bowl until potatoes are evenly coated.

Place potatoes in Air Fryer and cook for 25 to 30 minutes at 425 °F, stirring halfway.

To Make the Beer Mustard Dip:

Combine mustard seeds, vinegar, and 3/4 cup of beer in a bowl. Cover and place in the fridge overnight.

In a saucepan, combine remaining 1/4 cup beer, honey, sugar, salt, and turmeric. Bring to a boil, whisking often. Once it reaches a boil let simmer for 2 to 3 minutes, then remove from heat.

Once cooled, combine mixture with mustard seeds, vinegar, and beer in a blender. Add mustard powder and blend until well combined.

Let mustard sit in the fridge for a few hours and enjoy!

To Make the Beet Dip:

In a blender or food processor, combine all ingredients until smooth. Serve with garnish.

To Make the White Bean Dip:

In a small saucepan over low heat, add garlic, thyme sprigs, and olive oil. Let garlic and thyme poach in the oil for 20 to 30 minutes or until the garlic has a nice golden brown color.

Discard thyme sprigs and remove garlic from oil, and reserve the garlic oil.

In a food processor combine poached garlic, beans, 1/2 cup garlic oil, lemon juice, salt, and cumin. Process until smooth.

In a blender or food processor combine parsley, chili flakes, and remaining garlic oil. Blend or process until desired consistency is reached.

Serve dip topped with garlic herb oil.

To Make Avocado Dip:

In a food processor or blender, combine all ingredients and process until smooth.

To Make Spicy Hummus:

Combine tahini, lemon juice, and garlic in a food processor and blend until smooth and thick, about 20 to 30 seconds.

Add remaining ingredients and blend until very smooth. If too thick, add cold water one tablespoon at a time until desired consistency is reached.

To Make Queso Dip:

In a bowl toss cheddar with cornstarch until coated. Set aside.

In a sauce pot heat oil over medium heat. Add green onions, jalapeño, and chorizo. Sauté until sausage is cooked, using a spoon to break into pieces, and onion is translucent. Add garlic and cook for one more minute.

Add tomatoes, salt, and cumin. Combine and let cook for one minute.

Add evaporated milk and reduce heat. Once hot, stir in the cheddar and cornstarch mixture until melted.

Let mixture cook, stirring often until thickened.

Remove from heat and garnish with cilantro.

To Make Homemade Ranch:

In a bowl, combine all ingredients and mix well.

To Make Peanut Sauce:

In a bowl, combine all ingredients and mix well. If too thick slowly stir in more water until desired consistency is reached.

To Make Spicy Korean Ketchup:

Combine all ingredients in a bowl and mix well.

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