Airfryer Roasted Potatoes
As soon as the weather turns rainy, all I crave are potatoes and fried food and these airfryer roasted potatoes are the perfect middle ground! They have all the crispy, golden edges of deep fried potatoes with much less oil and super fluffy centres which make them impossible to stop eating ♡
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Airfryer Roasted Potatoes
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servings
3-4
prep time
20 min
cook time
35 min
Ingredients
- 11 small potatoes or 5-6 big ones
- 1 tbsp salt
- 1 tsp baking soda
- 1/4-1/3 cup neutral oil
Garnish
- flaky salt, to taste
- 2-3 tbsp parmesan, grated
- 1 tbsp coriander, chopped
Equipment
Instructions:
- Peel the potatoes and cut them into medium sized chunks. If you’re using smaller potatoes, cut each one into 3–4 pieces. For larger potatoes, cut them into 6–8 pieces.
- Bring water to a boil, add salt and baking soda, followed by the potatoes. Cook for 9–11 minutes or till the potatoes are just fork tender but still hold their shape.
- Drain the potatoes into a colander and gently shake them for 15 seconds to rough up the edges. This creates all the little bits that become extra crispy in the airfryer. Let the potatoes rest for 11 minutes while you preheat the airfryer.
- Place a baking dish or cake tin that fits inside your airfryer into the basket. Pour in enough oil to create a generous layer that evenly coats the base of the dish. Preheat the airfryer with the oil at 190°C for 11 minutes so the oil is nice and hot.
- Carefully add the potatoes to the hot oil and toss them gently to coat. Airfry at 190°C for 25–35 minutes, turning the potatoes every 15 minutes till they are deeply golden brown and crispy on all sides.
- Season with some salt, freshly grated parmesan and chopped fresh coriander. Serve immediately while they’re hot and crispy, enjoyy!
Recipe Video
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