There are roast potatoes… and then there are roast potatoes that make people stop mid-conversation, reach for seconds, and ask “how did you make these?” These air fryer roast potatoes fall very firmly into the second category.
I make these every single week, and somehow they just keep getting better. Crispier edges. Fluffier middles. Deeper flavour. That perfect contrast between crunchy and soft that feels almost impossible to achieve without an oven and a lot of oil—but the air fryer absolutely nails it.
If you’ve ever struggled with roast potatoes that are pale, dry, or disappointing, this recipe will change everything. These are golden, crunchy, deeply savoury, and ridiculously satisfying, while still being simple enough for a regular weeknight.
This isn’t a rushed recipe. This is the method. And once you understand the method, you’ll never look back.
Why Air Fryer Roast Potatoes Are Superior
Let’s start with the obvious question: why use an air fryer at all?
Air fryers are essentially compact convection ovens that blast hot air directly around the food. That means:
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Faster cooking
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Better surface drying (hello crispiness)
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Less oil required
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Consistent browning
For roast potatoes, this is absolute magic. You get the shatteringly crisp exterior you’d expect from a roasting tray drenched in oil, but with far less fat and far less waiting around.
And the inside? Still fluffy. Still light. Still perfect.
Ingredients (Simple but Non-Negotiable)
Potatoes
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1–1.2kg floury potatoes
Maris Piper, King Edward, Rooster, or Yukon Gold
Floury potatoes are essential. Waxy potatoes won’t fluff, and fluff is half the magic.
Oil or Fat
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2–3 tablespoons oil or fat, such as:
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Olive oil
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Vegetable oil
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Goose fat (next level)
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Beef dripping (if you want pub-style results)
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Seasoning
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1½ teaspoons fine salt
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½–1 teaspoon black pepper
Optional Extras (Add After You’ve Mastered the Basics)
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Garlic cloves (crushed)
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Fresh rosemary or thyme
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Smoked paprika
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Onion powder
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Semolina or cornflour (for extra crunch)
Step 1: Prepare the Potatoes Properly
Peel the potatoes and cut them into even-sized chunks. This is crucial. Aim for pieces about the size of a large walnut or golf ball. Too small and they’ll dry out; too large and they won’t crisp properly.
Once chopped, immediately place them into a large bowl of cold water.
Why soak them?
Soaking removes excess surface starch, which:
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Prevents gumminess
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Helps the edges crisp instead of turning leathery
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Encourages fluffiness later on
You don’t need to soak them for hours—10 to 30 minutes is more than enough.
Step 2: Parboil for Fluffiness
Drain the soaked potatoes and add them to a large pot of cold, well-salted water. Bring to a gentle boil.
Once boiling, cook for 8–10 minutes, depending on size. You’re looking for:
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A knife that slides in easily
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Soft edges
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A slightly rough, crumbly exterior
Do not fully cook them. They should be tender but still holding their shape.
Drain immediately.
Step 3: Steam Dry (Don’t Skip This)
This step is often ignored—and it’s one of the biggest mistakes people make.
Return the drained potatoes to the hot pan and let them sit for 5–10 minutes, uncovered. Shake the pan gently once or twice.
This allows:
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Excess moisture to evaporate
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The surface to dry out
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Fluffy edges to form naturally
Dry potatoes = crispy potatoes.
Step 4: Rough Them Up
Now for the fun part.
Put a lid on the pan and shake vigorously for 10–15 seconds. You want the edges to look rough, fluffy, and slightly broken.
Those rough edges are what turn into crispy, golden crunch in the air fryer.
If they still look smooth, shake again.
Step 5: Season and Oil
Transfer the potatoes to a large bowl.
Add:
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Oil or fat
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Salt
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Pepper
Toss gently but thoroughly, making sure every potato is coated. The oil should lightly cover the surface, not pool at the bottom.
If adding spices like paprika or garlic powder, now is the time.
Step 6: Air Fry to Perfection
Preheat your air fryer to 190°C (375°F).
Arrange the potatoes in the basket:
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Single layer if possible
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Slight overlap is okay, overcrowding is not
Cook for:
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20 minutes, then shake
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Another 15–20 minutes, shaking every 7–8 minutes
Total cook time: 35–40 minutes
They’re done when:
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Deep golden brown
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Crispy all over
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Sound hollow when tapped together
If they’re not quite there, give them another 5 minutes. Air fryers vary.
Step 7: Final Touches (Optional but Amazing)
Once cooked, you can take these to the next level:
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Toss with fresh rosemary or thyme
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Add crushed garlic and cook for 2 extra minutes
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Finish with flaky sea salt
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Sprinkle with grated Parmesan
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Drizzle with garlic butter or chilli oil
Honestly? They’re perfect as they are—but these extras make them dangerously addictive.
Common Mistakes to Avoid
❌ Skipping the parboil
This is non-negotiable for fluffiness.
❌ Not drying the potatoes
Wet potatoes steam instead of crisp.
❌ Overcrowding the basket
Air needs space to circulate.
❌ Using waxy potatoes
They’ll never get fluffy—no matter what you do.
Storage & Reheating
If you somehow have leftovers:
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Store in the fridge for up to 3 days
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Reheat in the air fryer at 180°C for 5–7 minutes
They’ll crisp right back up (sometimes even better the next day).
Final Thoughts
These air fryer roast potatoes are everything roast potatoes should be:
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Crunchy
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Fluffy
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Deeply savoury
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Impossible to stop eating
They’re proof that simple ingredients, treated properly, can produce absolute magic. Once you’ve made them this way, oven-roasted potatoes will feel like a compromise.