Air Fryer
Air Fryer Roast Potatoes
Roast potatoes with a proper ragged crust from the air fryer in 25 minutes. Includes the colander shake that most recipes skip and that decides the whole thing.
Ingredients
- 1kg Maris Piper potatoes, peeled and quartered
- 1 tsp fine salt, plus more for the water
- 2 tbsp goose fat or olive oil
- 3 sprigs rosemary
- 3 garlic cloves, skin on and lightly crushed
Method
- Parboil. Boil the quartered potatoes in well-salted water for 8 minutes, until a knife goes into the edge but the centre still resists.
- Rough them up. Drain, leave to steam dry for 2 minutes, then shake the colander hard so the outsides go fluffy and ragged. That ragged surface is what crisps.
- Coat. Toss with the fat, salt, rosemary and crushed garlic until every piece is coated.
- Air fry. Cook in a single layer at 200°C (390°F) for 25 minutes, shaking the basket twice.
- Serve. Tip out, discard the garlic skins and season again while hot.
Notes
- The shake in the colander is the whole recipe. Smooth potatoes stay smooth; ragged ones turn into crust.
- Let them steam dry for two minutes before you add the fat, or you are coating water.
- 1kg is two batches in a typical 4-5 litre air fryer.
- Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.
Watch it
More Air Fryer Potatoes & Chips
Air fryer models vary in power and basket size, so treat the times here as a guide — go by colour and crispness rather than the clock, and adjust the seasoning and glaze to your taste.
Recipe source: Standard roast-potato technique adapted for the air fryer: parboil, rough up the edges to create surface area, then cook at 200°C (390°F) for 25 minutes with a shake. The parboil-and-roughen step is the classic British method.