Air Fryer Roast Potatoes

Ingredients

• 1 kgwhite potatoes (Maris Piper or King Edward)
• 30 ml (2 tbsp)vegetable oil
• to tasteblack pepper
• to tastesalt

Instructions

1. 1

   Peel and cut

   Peel the potatoes and cut them into quarters.

2. 2

   Bring to boil

   Put the potatoes in a pan of cold water and bring it to the boil.

3. 3

   Boil and preheat

   Once the water boils, cook the potatoes for 4 minutes. While they cook, preheat the air fryer to 200°C.

4. 4

   Drain and roughen

   Drain the potatoes in a colander and shake them around gently to rough up their edges.

5. 5

   Add the oil

   Transfer the potatoes to a bowl and toss with the oil and black pepper. Do not add the salt yet.

6. 6

   Air fry potatoes

   Put the potatoes in the air fryer and cook at 200°C for 25 minutes.

7. 7

   Turn halfway

   Turn the potatoes halfway through the cooking time.

8. 8

   Season to serve

   After cooking, season the potatoes with salt and pepper.

What are air fryer roast potatoes?

Roast potatoes are a familiar British side, usually cooked in an oven until their outsides are crisp and their centres are tender. This version uses an air fryer and a short boil first, making it a handy option when you do not want to heat a full oven.

The brief boil softens the potatoes, while roughing up their edges gives them more surface to crisp during air frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 193 calories, 5g protein, 44g carbs, 1g fat.

Potatoes provide most of the carbohydrates, while the vegetable oil contributes most of the fat; the potatoes also provide a modest amount of protein. Pair a serving with vegetables and a protein-rich main to make a more rounded plate.

Choosing the potatoes

Potato variety: Maris Piper and King Edward are suggested because they suit roasting and can develop fluffy, roughened edges after boiling.

Cut size: Quarter the potatoes as directed and aim for pieces of similar size so they cook at a similar rate.

Why rough up the edges?

After draining, gently shake the potatoes in the colander. The aim is to scuff the corners and edges, not break the quarters apart.

Those uneven surfaces take on the oil and brown in the air fryer, helping create a crisp finish around the softer middle.

Getting the cooking right

Boiling: Start the 4-minute count once the water reaches a boil, as the method specifies. Drain promptly so the potatoes do not become too soft to handle.

Air frying: Cook at 200°C for 25 minutes and turn the potatoes halfway through. If your air fryer cooks unevenly, check that the pieces are browning and tender before serving.

When to add the salt

Oil and pepper: Toss these with the drained potatoes before air frying, as directed. Hold back the salt until the cooking is finished.

Final seasoning: Taste a potato after cooking and add salt and more pepper as needed, while the surface is still hot.

Serving ideas

Serve the potatoes hot alongside a British-style roast, sausages or a savoury pie. They also work with a simple main of vegetables and a source of protein.

For a balanced plate, pair a portion with plenty of vegetables and a protein-rich accompaniment rather than relying on potatoes alone.

Recipe notes & tips

• Cut the potatoes into similarly sized quarters for more even cooking.
• Start timing the 4-minute boil only once the water reaches a boil.
• Shake the drained potatoes gently so the edges roughen without the quarters falling apart.
• Leave out the salt before air frying, then season after cooking as directed.
• Turn the potatoes halfway through the 25-minute air-frying time.

Variations

• Herb finish: Toss the cooked potatoes with chopped fresh herbs just before serving.
• Garlic flavour: Add a little garlic after cooking so it does not burn during air frying.
• Smoky seasoning: Sprinkle with smoked paprika after cooking for a savoury variation.
• Peppery finish: Add extra black pepper at the table to suit your taste.

Common mistakes to avoid

• Skipping the boil: The recipe relies on a brief boil to soften the centres; cook for 4 minutes once the water boils.
• Over-boiling: Very soft potatoes can break apart when shaken; drain after the stated 4 minutes.
• Leaving the edges smooth: Give the drained potatoes a gentle shake in the colander to roughen their surfaces.
• Salting before cooking: Salt is added after air frying in this method, so wait until the potatoes are cooked.
• Forgetting to turn: Turn the potatoes halfway through the 25-minute cook for more even browning.

How to store

The recipe description suggests making batches ahead and keeping them in the fridge or freezer, but does not give storage times. Store cooked potatoes in a covered container, refrigerate or freeze promptly, and reheat in the air fryer until hot throughout.

Frequently asked questions