Roast potato recipes are easy to come by but few offer a short cooking time without compromising on flavour.
With the help of an air fryer, however, it’s easy to strike a perfect balance of both and get crispy results.
Sharing his recipe exclusively with Express.co.uk, Philips’ Airfyer chef Martin Senders revealed the foolproof method he swears by for delicious roasties.
Whether you plan on serving them with a carefully cooked joint of roast beef, or with quiche for a summery twist, Martin’s recipe promises just 45 minutes of cooking time.
He told Express.co.uk that the secret lies in the technique as much as it does the ingredients, and pinpointed the common cooking mistake many people make that results in soggy spuds.
How to cook roast potatoes in an air fryer
The ingredients needed for flavoursome and crispy roast potatoes are few and lend themselves to a range of flavour combinations.
Martin’s recipe calls for a mixture of floury potatoes like Maris Piper or King Edward, in addition to a blend of salt, fresh rosemary, onion and garlic powder, pepper, and beef or duck fat in specific quantities.
Ingredients
- 1.4kg floury potatoes
- Two tsp salt
- 100g beef/duck fat
- One tsp onion powder
- One tsp garlic powder
- One teaspoon of baking powder
- Two pinches of pepper, freshly ground
Method
The first step to perfect roasties is to boil the peeled and quartered potatoes. In a large pot, add water and place on a high heat.
When the water reaches boiling point, lower the heat to simmer thoroughly stir through the salt and add a teaspoon of baking powder until dissolved. Add the potatoes to the pan and let them simmer for around 10 minutes or until fluffy on the outside.
Martin said: “While the potatoes are cooking, add your fat of choice into the saucepan and add the onion and garlic powders and pepper. Heat the mixture over medium heat, stirring occasionally. Take care to remove it from the heat as soon as the onion and garlic powders are slightly browned.”
He continued: “Once cooked, drain the potatoes. Do not rinse them at any point and let them rest for two minutes.”
According to Martin, rinsing the spuds is a common mistake many people make, and one that lends itself to roasties that lack a desirable crunch.
When the potatoes have finished resting, place them into a large bowl and pour the infused fat over them.
Martin recommended carefully tossing the potatoes so that the fat coats them thoroughly. The next step is to transfer the potatoes into the Airfryer basket and cook them at 180C for 16 minutes. He warned: “Shake only once during cooking.”
Once done, increase the temperature to 190C and cook for another 20 minutes.
When the cooking time has completed, place the potatoes on a large platter and let them rest for one minute. Garnish with fresh rosemary and serve.
