These easy air fryer roast potatoes are incredibly simple to make. Perfectly golden, crunchy and fluffy on the inside roast potatoes in under 25 minutes.

• Prep Time: 10
• Cook Time: 25
• Total Time: 35 minutes

Ingredients:

• 900g (about 8 or 9 large) floury potatoes, peeled and cut into four equal sized pieces (see recipe notes)
• 2 tablespoons olive oil (or sunflower or vegetable oil)
• 1 /2 teaspoon crunchy sea flakes
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon onion salt (optional)
• 1/4 teaspoon garlic granules
• 1/2 teaspoon dried rosemary (optional)

Instructions:

1. Preaheat the air fryer to 190C (375). If you’re parboiling the potatoes, cook them in a pan of boiling salted water for about 5-8 minutes or until just beginning to soften. You want a knife to go through them easily, but they shouldn’t be falling apart. Drain the potatoes in a colander and allow to steam dry for about 5 minutes before giving them a good shake to fluff up the exterior. Sprinkle over the salt, pepper and seasonings if using, then pour over the oil.
2. If you’re not parboiling, place the potatoes in a large bowl and pour over the oil. Add the salt and pepper and optional seasonings and using your hands or a spoon, stir well, making sure the potatoes are well coated in oil.
3. Add the potatoes to the air fryer (I have a 4.3 litre capacity fryer so if yours is smaller, you’ll need to cook the potatoes in batches) and cook for 20-25 minutes. Remove the basket from the air fryer two or three times during cooking time to give them a little shake and a turn to make sure they are cooking evenly.
4. When the potatoes are golden, crisp and soft on the inside (to test pierce a potato with a sharp skewer) transfer to a serving plate and sprinkle with a little extra salt if desired.

Notes:

• A floury potato such as Maris Piper, King Edward or Desiree is essential for a fluffy roast potato with crunchy edges.
• For extra crunch, sprinkle the potates with 1 tablespoon of plain flour or semolina before cooking.
• Don’t overcrowd the basket or the potatoes won’t crisp up properly. If you need to double the recipe, you’ll need to cook the potatoes in two batches.
• Reheating instructions: To reheat leftover roast potatoes, place in the air fryer (180C) and cook for 4-5 minutes or until piping hot.

Air fryer roast potato recipe:

• Floury potatoes such as King Edward or Maris pipers work best for roast potatoes.
• Oil to coat the potatoes. You’ll just need two tablespoons. You can use olive (not extra virgin), sunflower or vegetable oil.
• Sea salt and freshly ground black pepper for seasoning.
• optional seasoning – I give the potatoes a little extra seasoning with a little dried rosemary, onion salt and garlic granules. You could use any type of seasoning you like – you could swap the rosemary for dried thyme or Italian seasoning is also lovely.

commonly asked questions

do you need to parboil the potatoes?

• I’ve tested this recipe with both parboiled potatoes and non parboiled potatoes. The verdict?
• The parboiled potatoes were a little crispier on the edges. If you have the time, then I would recommend cooking your potatoes in boiling salted water until they are beginning to soften slightly.
• If you don’t have time to parboil, don’t worry about it too much – the air fryer still does a terrific job of crisping up the potatoes.

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Thought Hubb