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Air Fryer Roast Potatoes

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Shatteringly crispy, craggy-edged roast potatoes with a fluffy interior, made in the air fryer using a parboil-and-shake technique for maximum crunch in under 45 minutes.

Ingredients

Scale
  • 2 lbs (900g) Maris Piper, King Edward, or Russet potatoes, peeled and cut into 2-inch chunks
  • 3 tbsp goose fat, duck fat, or avocado oil
  • 4 garlic cloves, smashed (or 1 tsp garlic powder)
  • Fresh rosemary sprigs and/or fresh thyme
  • Flaky sea salt (Maldon or similar) and black pepper
  • Optional: 1 tsp fine semolina or polenta

Instructions

  1. Peel and cut potatoes into uniform 2-inch chunks. Add to a large pot of heavily salted water, bring to a boil, and cook for 8–10 minutes until the edges are just softened and slightly chalky but the centers are still firm.
  2. Drain thoroughly, return to the empty pot, cover with the lid, and shake vigorously 8–10 times until the edges are visibly frayed and rough-textured.
  3. Add the fat, season generously with salt and pepper, and add semolina if using. Toss until every surface is coated. Preheat the air fryer to 400°F (200°C) for 3–4 minutes.
  4. Arrange potatoes in a single layer in the basket with space between each piece. Air fry at 400°F (200°C) for 25–30 minutes, turning with tongs every 10 minutes. In the final 5 minutes, add the smashed garlic and fresh herbs to the basket.
  5. Transfer to a serving dish and finish immediately with flaky sea salt.

Notes

Use high-starch, floury potatoes (Maris Piper, King Edward, or Russet) — waxy varieties like red potatoes or fingerlings won’t produce crispy edges or fluffy interiors.

The vigorous shake after parboiling is the most important step: the roughed-up starchy edges are what create the craggy, golden crust in the air fryer.

Adding 1 tsp of fine semolina or polenta when coating in fat amplifies crispiness significantly.

Do not overcrowd the basket — work in batches if needed. Crowding causes steaming rather than crisping.

Find it online: https://airfrycentral.com/air-fryer-roast-potatoes/