Air Fryer Roast Potatoes

Roast potatoes topped with sprigs of rosemary in a bowl. A bowl of tomatoes sits on the side.

Once you've used this method for air frying roast potatoes, you won't want to cook them any other way. Crispy on the outside, soft and fluffy inside. This is potato perfection!

5 from 2 votes

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Course: Side Dish

Cuisine: British

Keyword: vegan

Prep Time: 15

Cook Time: 28

Makes: serving

Calories: 240kcal

Ingredients

1 kg potatoes (Maris Piper, King Edward, Russet or Yukon Gold are all good varieties for roasting)
1.5 tbs sunflower oil (or vegetable oil)
0.5 teaspoon sea salt
1 sprinkle garlic powder
1 sprinkle paprika
freshly ground black pepper

Instructions

Peel your potatoes and chop into evenly sized chunks.
Place the potatoes in a saucepan of cold water with a teaspoon of salt and bring to the boil. Boil for 8 minutes, then drain.
Pop the drained potatoes back into the saucepan with the lid on and give them a good shake so that the edges of the potatoes become roughed up. Leave the potatoes to steam dry for a couple of minutes.
Drizzle over 1.5 tablespoons of sunflower oil (or vegetable oil), toss the potatoes so that all sides are oiled. Season generously with sea salt, pepper, garlic powder, and paprika. Toss until the potatoes are well coated.
Place your potatoes into your air fryer basket in a single layer.
Air fry the potatoes at 400°F (200°C) for 20-25 minutes, shaking or turning the potatoes halfway through to ensure even cooking. Cook until the potatoes are golden brown and crispy on the outside, and tender on the inside.
Once done, remove the potatoes from the air fryer and serve hot, garnished with additional herbs if desired.

Notes

Note: Nutritional values are approximate and for guidance only.

Nutrition