UK Takeaway style Chinese Salt and Pepper Chips have a cheesy makeover with these incredible Salt and Pepper Halloumi Fries!
- Ingredients Halloumi Fries Ingredients For the Chinese Salt & Pepper seasoning Vegetables
- How to make Salt & Pepper Halloumi Fries Tips
- Serving Suggestion
- Other Fries/Chips Recipes
Deliciously crispy Air Fryer Halloumi Fries and crunchy vegetables are tossed in a five spice salt & pepper seasoning!
This recipe makes the party food favourite halloumi fries even more exciting – I didn’t think it could even be possible until now.
I love my fusion food, especially British-Indian fusion but now I am venturing out into different cuisines like this British-Chinese combo! Throw in Halloumi and this is truly a global dish!
I had a packet of store-bought halloumi fries and a sorry looking pepper sat in the fridge so I thought I’d experiment with them and make a salt and pepper version! I’m so glad that I did – the flavours all complement each other so well.
Halloumi is a white hard cheese that hails from Cyprus. Thanks to the properties of halloumi, it doesn’t melt when cooked so holds its shape beautifully for fries and for these BBQ Halloumi and Mushroom Skewers or Vegetable Paella with Halloumi .
Ingredients
Halloumi Fries Ingredients
Halloumi – halloumi is easy to source from your local supermarket in the cheese section. Any type of halloumi works well. Halloumi that is packaged with dried herbs may impart a bit of a Mediterranean flavour to the dish so you may want to try and find one without the flavouring. You can also use grilling cheese which is available in some shops. Another option is paneer which has a high melting point so will hold its shape.
Other alternatives are Greek semi-hard cheeses such as graviera, kefalograviera and kefalotyri.
Flour – plain flour or all purpose flour works great and you only need a small amount for a block of halloumi. Gluten-free flour also works just as well. Corn starch or rice flour leads to even crispier halloumi
Spray cooking oil
If shallow frying: use a neutral flavoured oil such as vegetable, sunflower, canola or grapeseed.
For the Chinese Salt & Pepper seasoning
White pepper powder – ground from white peppercorns, you can find this in most supermarkets, alternatively use black pepper
Chinese five spice – it gives a unique savoury flavour in Chinese cooking. The powder consists of cinnamon, star anise, cloves, Sichuan peppercorns, and fennel seeds. It can easily be found
Red chilli flakes – you can adjust this according to your spice level
Sugar
Salt
Optional:
Sichuan peppercorns – to make this recipe more spicy, add crushed Sichuan Peppercorns which provide a numbing heat
Garlic Powder – if you do not want to use fresh garlic in the recipe, you can add some garlic powder to the seasoning.
Vegetables
Fresh vegetables: white onion, spring onions, bell pepper (red and green), red or green chillies
I like to cut the vegetables into long strips and cut the chillies and spring onion into fine rounds.
Garlic – fresh minced or finely chopped garlic is best.
Oil – use a flavourless oil
How to make Salt & Pepper Halloumi Fries
Firstly, prepare the halloumi fries:
Preheat your air fryer .
Slice the halloumi into chips/fries. Coat in your flour of choice then shake off the excess.
Arrange in the air fryer basket in a single layer. Spray with cooking oil. Air Fry for 10 minutes on 180C. You may have to turn the fries at the half way mark.
Prepare the seasoning by mixing together the powders. Keep this for later on.
Next, prepare all the vegetables.
I like the onions and peppers to be cut into strips but you could cube them if you prefer. I finely chop the garlic and cut the spring onion and chillies.
Add oil to a pan and add all the vegetables and sauté on high heat for 1-2 minutes. I do not sauté for long because I want the vegetables to remain crunchy.
Toss in the halloumi fries (or chips, tofu, aubergine, hash browns or whatever you happen to be using). Sprinkle over about 1-2 tsp of seasoning or adjust according to your taste and how much you’re making.
Mix gently so not to brake the fries and serve immediately!
Tips
To make this recipe even more easy for yourself, you can spruce up a packet of ready-made halloumi fries from the supermarket and toss them in your homemade salt and pepper seasoning! So easy, quick and chances are, you’ve already got a stray pepper kicking about in your fridge anyway!
Leave on the milky fluid that’s in the packet as it helps the flour to stick to the halloumi
You can easily use gluten-free flour in replacement of plain flour
Rice flour or corn-starch provides an even crunchier coating
You can also use paneer batons as paneer holds its shape with cooking.
Do not overcook the vegetables, they are best crunchy and also more nutrients are retained that way.
For children, you can leave out the chilli flakes or use less in the recipe.
Serving Suggestion
Serve this dish hot to enjoy the vegetables at their most crunchy and the halloumi at its most crunchy!
The delicious finger licking coating means that these are best eaten as they are – no dip required!
Why not make a meal and serve with Vegetable Chow Mein .
Other Fries/Chips Recipes
Easy Air Fryer Avocado Fries
Indian Masala Fries
Masala Mogo Chips
Easy Sweet Potato Fries in Air Fryer
Cassava/Yucca Fries
Kenyan Style Masala Chips
TikTok Air Fryer Pasta Chips
Banana/Plantain Chips Air Fryer
Mogo Chips 65
Air Fryer Garlic Fries
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Salt and Pepper Halloumi Fries
Ingredients
- 300 gram Halloumi cut into chips
- 2 tbsp flour plain flour or all purpose flour
- 1 tsp oil use cooking spray
- 1 onion brown onion
- 2 cloves garlic minced
- ½ red pepper cut into thin strips
- ½ green pepper cut into thin strips
- ¼ cup spring onion green onion
- 1 chilli red or green chilli
Salt and Pepper Seasoning
- 1 tsp five spice
- 1 tsp white pepper powder
- 1 tsp sugar white granulated
- 1 tsp salt
- 1 tsp red chilli flakes
Instructions
Air Fryer Halloumi Fries
- Cut the halloumi into chips 300 gram Halloumi
- Coat in flour and shake off the excess 2 tbsp flour
- Add to the air fryer basket and spray cooking oil 1 tsp oil
- Air Fry for 10 minutes at 205C/400F. Turn over at 5 minutes
Prepare the seasoning
- Mix together all the spice powders in a bowl for the Chinese five spice seasoning and set aside 1 tsp five spice, 1 tsp white pepper powder, 1 tsp sugar, 1 tsp salt, 1 tsp red chilli flakes
Cooking the vegetables
- Add oil to a pan and add the onion, garlic, peppers, chilli and spring onion. Reserve some of the green part of the spring onion to garnish later. 1 onion, 2 cloves garlic, 1/2 red pepper, 1/2 green pepper, 1/4 cup spring onion, 1 chilli
- Cook on High heat for 1-2 minutes and turn off the heat
- Add the halloumi fries and sprinkle seasoning to taste
- Serve immediately.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Salt and Pepper Halloumi Fries
Ingredients
- 300 gram Halloumi cut into chips
- 2 tbsp flour plain flour or all purpose flour
- 1 tsp oil use cooking spray
- 1 onion brown onion
- 2 cloves garlic minced
- ½ red pepper cut into thin strips
- ½ green pepper cut into thin strips
- ¼ cup spring onion green onion
- 1 chilli red or green chilli
Salt and Pepper Seasoning
- 1 tsp five spice
- 1 tsp white pepper powder
- 1 tsp sugar white granulated
- 1 tsp salt
- 1 tsp red chilli flakes
Instructions
Air Fryer Halloumi Fries
- Cut the halloumi into chips 300 gram Halloumi
- Coat in flour and shake off the excess 2 tbsp flour
- Add to the air fryer basket and spray cooking oil 1 tsp oil
- Air Fry for 10 minutes at 205C/400F. Turn over at 5 minutes
Prepare the seasoning
- Mix together all the spice powders in a bowl for the Chinese five spice seasoning and set aside 1 tsp five spice, 1 tsp white pepper powder, 1 tsp sugar, 1 tsp salt, 1 tsp red chilli flakes
Cooking the vegetables
- Add oil to a pan and add the onion, garlic, peppers, chilli and spring onion. Reserve some of the green part of the spring onion to garnish later. 1 onion, 2 cloves garlic, 1/2 red pepper, 1/2 green pepper, 1/4 cup spring onion, 1 chilli
- Cook on High heat for 1-2 minutes and turn off the heat
- Add the halloumi fries and sprinkle seasoning to taste
- Serve immediately.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
In this “dump and go” recipe, Instant Pot Baby Potatoes are steamed to perfection in the Instant Pot pressure cooker with a herby butter.
Baby potatoes are tossed in a delicious a garlic and thyme butter making them a wonderful side dish.
- Instant Pot New Garlic Potatoes – Dump and Go recipe
- Why You’ll Love This Recipe
- Ingredients for garlic and thyme instant pot baby potatoes
- How to make Instant Pot Baby Potatoes without steamer basket
- How to make with a steamer basket
- Serving Suggestions
- Storage
- FAQs
- Other side dish recipes
- Save Instant Pot Baby Potatoes Recipe to Pinterest
Instant Pot New Garlic Potatoes – Dump and Go recipe
This recipe is a little different to other Instant Pot Potato recipes. Other recipes will often steam the potatoes, the water will require draining and then the potatoes are flavoured like in this Instant Pot Vegan Potato Salad (Greek style) or Parsley Potatoes
In this recipe, the potatoes are cooked with just the right amount of water and herby butter allowing all the flavours to infuse into the potatoes.
This dump and start version means you can add all of the ingredients, allow the instant pot to work its magic and then serve directly from the pot!
Chances are you’re making baby potatoes as a side for a main meal. Whilst your oven is occupied, the Instant Pot is so handy to prepare these potatoes and it only takes 2 minutes at High Pressure!
Why You’ll Love This Recipe
Easy & Quick This Instant instant pot potato recipe is super simple. There are only 5 basic ingredients, very little preparation and just 3 minutes to cook! This is simply dump and go Instant recipe.
Vegetarian and Gluten-free This garlic potatoes is great tasting dish that is suitable for those who follows vegetarian and gluten-free diet. Use vegan butter for plant based friendly Instant pot potatoes.
Perfect fast side dish Who doesn’t love side dish that is equally flavourful and delicious as mains. For seasoning we have added basic ingredients like garlic, herb and butter. This perfectly cooked baby potatoes cooks so fast in the instant pot and crowd pleasing side dish.
Enjoyed by all All the ingredients in this recipe are used suitable for all ages, from toddlers to seniors.
Ingredients for garlic and thyme instant pot baby potatoes
Full ingredients with measurements are available in the recipe card below at the end of this post
Potatoes – We are using small white baby potatoes for this recipe. Only red potatoes or can mix white and red too. For six servings as a side dish you will need 900 gram (2 pound) baby potatoes. Sliced them in half , potatoes will cook faster and absorbs the flavours so well that we are adding.
Butter- Buttered potatoes I prefer unsalted butter to cook these potatoes, so I am in control of the saltiness of the overall dish
Herbs – I have used fresh thyme in this recipe which has an earthy flavour. This recipe can easily be adapted for different flavours such as chives and parsley in summer or rosemary and oregano in winter. You can add dried herbs if fresh are not available.
Garlic – the flavour of fresh garlic is so good and goes brilliantly with the butter and potatoes, but if fresh not available use garlic powder/granules.
Vegetable stock – I made veggie stock by dissolving a stock cube in hot water. Fresh works fine too.
Salt and Pepper – use sea salt and cracked black pepper for texture.
Variations :
Instant Pot Garlic Herb Roasted Potatoes
In this recipe, the potatoes are made more crisp once adding the flavourings. Once the potatoes are cooked, select Sauté on the IP, and allow the potatoes to crisp up on the outside. The textures on this one are fab!
How to make Instant Pot Baby Potatoes without steamer basket
Full printable recipe in recipe card below.
For this recipe, you do not need a steamer basket.
Halve or quarter the potatoes depending on their size, I find that cutting the potatoes reduces the cooking time and also allows the potatoes to absorb the flavours best.
Add the chopped herbs, garlic, butter and 1/2 cup of vegetable stock to the inner pot. Stir well and place the lid. Select Pressure Cook at High Pressure for 2 minutes.
After 2 minutes, quick release the steam or else the potatoes will continue to cook and may go too soft.
Most of the water should have been taken up by the potatoes but in case there is some left, you can either sauté for a minute or so or drain the excess flavoured stock water and use in another recipe.
If you decide to scale up the recipe, use the same amount of water. If scaling down, I would reduce the amount of water.
How to make with a steamer basket
If you want to use a steamer basket, you absolutely can. Add water to the inner pot, place the steamer basket in the pot then layer on the cut potatoes. Select 3 minutes at High Pressure and Quick release the steam. Remove the steamer basket, drain the water and add the rest of the ingredients.
Note that with this recipe, the garlic remains raw so you may want to sauté the potatoes for 1 minute.
Serving Suggestions
Instant pot baby potatoes are a quintessential Thanksgiving, Christmas, Easter or Sunday Roast side dish.
These potatoes are a brilliant side for British classics such as piping hot vegetable pies, cottage pie or stews.
They are also great with grilled mushrooms/zucchini/aubergine/tofu/paneer.
Great sides for nut roast, vegetarian/vegan wellingtons, vegan/vegetarian lasagne, savoury galette, stuffed butternut squash, quinoa salad, soups, cauliflower pizza crust, mixed green salad, green beans etc.
Storage
Potatoes should only be left out at room temperature for 2-3 hours, if it is a hot day, then I would not keep the potatoes out for long at all.
After this, they should be placed in the fridge. I like to use an air tight container. They will keep in the fridge for 2-3 days.
You could freeze the cooked potatoes however the texture will not be as good as fresh. Reheat/defrost in the microwave.
2 minutes at High Pressure with quick pressure release. This time is given for British potatoes which do not need long at all to cook. You may have to adjust this time according to the potatoes you use.
Baby potatoes or salad potatoes are best because they hold their shape well. To use all purpose potatoes, you would have to reduce the cooking time and reduce the amount of veggie stock and the potatoes are likely to go too soft.
Use unsalted butter and choose a vegetable stock that is low sodium.
You can turn these baby potatoes in to a delicious and interesting salad like this Pesto Potato Salad .
Other side dish recipes
- Cardamom Potato Dauphinoise
- Vegan Cauliflower Mash
- Instant Pot Cranberry Sauce
- Traditional Bread Sauce
- Butternut Squash and Cannellini Soup
- Air fryer Crispy Indian Potatoes
- Fried Cauliflower Mashed Cheese Balls
- Pumpkin Miso Soup
- Parmentier Potatoes
Save Instant Pot Baby Potatoes Recipe to Pinterest
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Instant Pot Baby Potatoes Garlic Butter and Thyme
Equipment
- 1 Instant pot
- 1 Chopping board
- 1 Sharp knife
Ingredients
- 900 grams baby potatoes
- 4 cloves garlic finely chopped/minced
- 3 tablespoon butter unsalted and melted
- ½ tablespoon sea salt
- 1 tablespoon thyme fresh
- ½ cup vegetable stock
Garnish
- 1 tablespoon thyme
- ⅛ teaspoon sea salt
- ½ teaspoon black pepper ground
Instructions
- First clean and wash the potatoes under clean running water. 900 grams baby potatoes
- Cut the potatoes in to halves or in quarters if they are big in size.
- Place potatoes in the liner of the Instant Pot along with fresh thyme, garlic, sea salt, veg stock and butter. 4 cloves garlic, 1/2 tablespoon sea salt, 1 tablespoon thyme, 1/2 cup vegetable stock, 1/8 teaspoon sea salt, 3 tablespoon butter
- Close the lid and set it to sealing.
- Cook on HIGH PRESSURE for 2 minutes.
- Once the time is done, do a quick release to release the pressure.
- Transfer it in the serving bowl, garnish it with fresh thyme and black pepper. 1 tablespoon thyme, 1/2 teaspoon black pepper
- Serve warm.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
