Did you know you know that Air Fryer Roast Potatoes take less than half the time of the oven, there’s no need to parboil AND they’re still delicious and crispy? There may be no going back once you’ve cooked your roasties this way!
I’m not kidding when I say Air Fryer Roast Potatoes are a REVELATION.
Don’t get me wrong, I adore my traditional oven roast potato recipe and it will always have a place in my heart for special occasions, but the rest of the time?
It’s the 25 minute version please! (As opposed to 1hr 15 minutes in the oven – wow.)
Are they exactly the same? Maybe not 100%… but they are golden and crispy on the outside, fluffy on the inside, taste amazing and are seriously easy and zero faff, so I’ll take it.
If you’re an air fryer convert, you have GOT to try roasties this way!
Why you’ll love Air Fryer Roast Potatoes
SO easy and quick
Cooked to perfection and so delicious
Speed means roasties even with simple dinners
How we came up with this recipe
The challenge was set: Was it even possible or worth it to make roast potatoes in an air fryer?
Should such a classic and beloved method be tampered with?
Turns out, yes and YES.
What does cooking roasties like this bring us?
Fewer ingredients = We didn’t want to spoil the ‘less is more’ mantra when it comes to roast potatoes, so we stuck with the classic 5 ingredients of potatoes, oil, onion powder, salt and a little flour for crisping purposes.
No air fryer rack = We realised any extra faff or washing up wasn’t necessary to the outcome. It also helped get the crispy sides we are after.
25 minute cook time = Crispy perfection
Ingredients for Air Fryer Roast Potatoes
- Potatoes – Go for the kind that when roasted are soft and fluffy on the inside but crispy on the outside, like floury Maris Piper, King Edward or Rooster.
- Sunflower oil – For that classic flavour that is fairly neutral, this is my choice of oil. However, if you’d rather something with more flavour, you could try duck or goose fat or beef dripping or olive oil.
- Plain flour – We just need a small amount to help crisp up the edges
- Onion powder – This adds a subtle but delicious flavour
- Sea salt – You’ll need a good sprinkling of this
How to make Roast Potatoes in an air fryer
1. Peel and cut up the potatoes into large chunks.
2. Put them in a large bowl and coat thoroughly with the oil, flour and onion granules.
3. Put them into the air fryer in a single layer.
4. Cook at as per the recipe below, shaking regularly as they cook.
Leftovers
These are best when cooked fresh, but I certainly wouldn’t let them go to waste if you do (on the rare occasion) have any leftover.
Freeze them and reheat them (covered) on another day. They may be a little drier but will still be delicious.
Alternatively, bash them up a bit and fry in oil for a ‘Bubble and Squeak’ style feast.
Recipe Tips
Cut the potato chunks to the right size – about 4-6cm pieces. Any larger and it can be tricky to get them cooked in the middle.
Make sure you put the potatoes into a large bowl to coat them. Using clean hands is the easiest. This lets you get the coating all over every side of the potatoes.
Be sure to shake the pan a couple of times so they cook evenly and they get crispy edges.
Air fryer favourites
Side Dishes
Air Fryer Baked Potatoes {The Ultimate Guide!}
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Perfect Air Fryer Bacon
Side Dishes
Potato Wedges {Air Fryer or Oven Method}
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Air Fryer Roast Potatoes {Easiest Ever Recipe!}
Ingredients
- 1 kg Potatoes Peeled and cut in half or quarters
- 1 tbsp Sunflower oil
- 1 tbsp Plain flour
- 1/2 tsp Onion granules
- Sea salt
Instructions
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Peel and chop the potatoes.
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Put the potatoes in a large bowl and add the oil, flour and onion granules. mix well to coat the potatoes fully.
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Remove the rack from your air fryer if you have one, put your potatoes into the bottom and give everything a good shake.
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Cook for 10 minutes and shake vigorously.
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Cook for a further 5 minutes and shake vigorously again.
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Cook on for another 10-15 minutes until crispy and golden all over.
Notes
If not crispy enough: After the cooking time has ended and they’re not quite crispy enough, turn the temperature up to 200C and cook for a further 5 minutes
Chunk size: Cut the potato into approx 4-6cm pieces. Any larger and it can be tricky to get them cooked in the middle
Coating the potatoes: Make sure you put the potatoes into a large bowl to coat them. Using clean hands is the easiest. This lets you get the coating all over every side of the potatoes
Shake well: Be sure to shake the pan at least once during the cooking time so they cook evenly and they get crispy edges
Nutrition
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