Shatteringly crisp outside, fluffy in. No roasting tin.
Prep time: 10 mins
Cook time: 25 to 30 mins
Serves: 4
Dietary: GF, NF, WF
The secret to a proper roast potato has never been the oven. It is the rough edges you get from parboiling and shaking, and enough hot air moving round each one to crisp it on every side.
An air fryer does the second part better than an oven does, and a Kitchen Curated silicone liner does the part nobody enjoys, which is scraping stuck potato off the basket afterwards.
Maris Piper or King Edward. Waxy potatoes will not fluff and no amount of shaking will save them.
Ingredients
- 1kg Maris Piper or King Edward potatoes, peeled and cut into large chunks
- 2 tbsp olive oil, or goose fat if you are not keeping it vegan
- 1 tsp fine salt, for the water
- ½ tsp flaky sea salt, to finish
- 2 sprigs rosemary, leaves picked, optional
- 2 garlic cloves, skin on and lightly crushed, optional
Steps
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Parboil: Put the potatoes in cold salted water, bring to the boil and simmer for 8 minutes. They should give slightly at the edge of a knife but not collapse.
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Steam dry: Drain them and leave in the colander for 3 minutes to let the surface moisture go. Wet potatoes steam, they do not crisp.
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Rough them up: Put the lid on the pan and shake hard three or four times. Those fluffed edges are the whole point.
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Preheat and line: Get your air fryer to 200°C (390°F) and pop a Kitchen Curated silicone liner straight into the basket.
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Oil and load: Toss the potatoes with the oil, then tip them into the liner in a single layer. Crowd them and they steam, so cook in two batches if you need to.
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Cook: Air fry for 25 to 30 minutes, shaking the basket every 10 minutes. Add the rosemary and garlic for the last 5 minutes only, any earlier and they burn.
- Salt and serve: Tip into a warm bowl and scatter with flaky salt while they are still hot.
Shop Now: Platinum Silicone Rectangle liners or Platinum Silicone Square liners
