Savoury Snacks

Air-Fried Rosemary Parmesan Truffle Fries

What is a perfect herb to go with my favourite parmesan truffle fries? Rosemary! Especially those from Nomu. The aroma of the high quality dried rosemary blends exceptionally well with the truffle oil giving it a special taste that I have never tasted before in any of the truffles fries that I have ordered from the eateries around Singapore. It was so appetizing that the whole family just dug in and finished it within 2 minutes! This dish will definitely be something I would continue making time and time again.

Do you know the health benefits of the Rosemary herb? It helps improve digestion, concentration and even brain aging! Now that you know, be sure to add a few teaspoons of this wonderful herb to your air fried fries! :).


  • 4 russet potatoes (about 450g. sliced into baton cut or wedges)
  • 2 tbs olive oil
  • 1/4 tsp salt
  • 2 tsp very finely grated parmesan (I used perfect Italiano brand)
  • 2 tsp dried rosemary + another 2 tsp after airfrying
  • 4 tsp truffle oil ( personal preference, you may reduce or add more to your liking)
  • freshly grate parmesan


  • Preheat the air fryer at 160 degree for 5 minutes
  • Mix 2 tbs olive oil, 1/4 tsp salt, 3 tsp of grated parmesan, 2 tsp rosemary in a bowl, toss in all the potatoes and mix until all potatoes are coated with the olive oil mixture
  • Toss half of the fries into the airfryer and air-fry for 18 minutes, at 160 degree celsius, tossing the fries every 6 minutes
  • Use your own judgement whether to add more minutes or not, because this will depend on how thick your slices are. Air-fry it until you reach to your desired crispiness. Do note that the colour of each fries would not be as even as a deep fried fries. Though this is a way healthier alternative, so I do not mind at all.
  • Do the same for the rest of the fries.
  • Transfer the cooked fries onto a bowl, drizzle with truffle oil and sprinkle 2 more teaspoon of rosemary. Toss everything until all are well coated.
  • Serve it on a plate with more freshly grate parmesan.

Curry Potato Muffin

Today I was thinking of making something for my kids’ snack. That was when I saw my potatoes sitting at my countertop. So I thought of making something out of it. I said to myself, “why not make them into curry potato muffins? My kids love potatoes and they love curry. This will be perfect for them! “


  • 225g All Purpose Flour
  • 14g Baking Powder
  • pinch of Salt
  • 7g chicken powder
  • 72g red curry paste
  • 64g beaten egg
  • 280g boiled peeled potato (see note below)*
  • 30g minced shallots
  • 25g minced yellow onion
  • 55g olive oil
  • 150g coconut milk


  • Mash* the potatoes leaving some bits. This is my preference, as I would love to be able to chew on some bits of potatoes. Set aside
  • Sift all the dry ingredients together e.g. flour, baking powder, salt and chicken powder. This is to prevent lumps and ensures that the micro ingredients are well incorporated. Set aside
  • Add the shallots and yellow onion into your mashed potato. Followed by all the rest of the wet ingredients e.g. eggs, curry paste, olive oil and coconut milk. Stir well to combine.
  • Add in half of the dry ingredients, stir to combine, then add the rest of the dry ingredients. Stir all to combine. Avoid over mixing as this will result in tough muffins.
  • Scoop the thick batter into the muffin cup, about 3/4 full.
  • Baked for 20-23 minutes or insert a skewer at the center and see if it comes out dry.