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:
- 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.
- 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.
- 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.
- 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.
Did you make this recipe?
Share a photo and tag us — we can’t wait to see what you’ve made!