Roast Potatoes in the Air Fryer
A tray of roast potatoes usually means a full oven, an hour of waiting and a last-minute scramble with the gravy. Roast potatoes in the air fryer come out with a glass-crisp shell and a fluffy middle in about 30 minutes, and they free up the oven for the meat. The secret is the same as always, which is to par-boil, rough up the edges and use hot fat.
- Temperature
- 200°C
- Total time
- 1hr
- Prep
- 15min
- Servings
- 4
- Per serving
- 250kcal
Why the air fryer works for roast potatoes
Cooking roast potatoes in air fryer baskets works because crispness comes from hot, moving air and a dry, rough surface, and that is exactly what the machine provides. The fan blasts every edge at once, so the fat on the surface fries the shell rather than soaking in. The result is roast potatoes in air fryer style that match a good oven batch for crunch, in around half the time and with a lot less fat.
There is one honest limit, which is capacity. A 4–6 litre basket takes about 1 kg of potatoes, which feeds four. For a Christmas table of eight, cook two batches and keep the first warm in a low oven, or do the potatoes in the air fryer while the meat roasts in the oven. Do not overfill the basket, because crowded potatoes steam instead of crisping.
How to make roast potatoes in the air fryer
Tap a time to start a timer.
- Cut the potatoes Peel the potatoes and cut them into pieces of about 4–5 cm, roughly the size of a small egg. Pieces of the same size cook evenly, so cut large potatoes into quarters and small ones in half.
- Par-boil Put the potatoes in a pan of cold water with the salt and the bicarbonate of soda. Bring to the boil, then simmer for , until the edges are soft but the centres still hold their shape when you pierce them with a knife.
- Drain and rough up Drain well and leave the potatoes in the colander to steam dry for . Shake the colander firmly 4–5 times so the surfaces turn fluffy and chalky. Those rough edges are what turn crisp in the air fryer.
- Coat in fat Preheat the air fryer to 200 °C for . Toss the potatoes gently in the oil (or melted goose fat or beef dripping, which are not vegan or vegetarian) and the flaky salt until every surface is shiny.
- Roast Tip the potatoes into the basket and add the rosemary and garlic. Cook at 200 °C for , shaking the basket every , until deep golden and crisp. Smaller pieces may be ready after .
- Serve at once Tip the roast potatoes into a warm bowl and serve straight away, while the shell is at its crunchiest. Discard the garlic or squeeze the soft cloves over the top.
Cooking times and temperatures
| Roast Potatoes | Temperature | Time |
|---|---|---|
| Par-boiled potatoes, 4–5 cmShake every 8 minutes | 200 °C | 25–30 min |
| Small pieces, 3 cm | 200 °C | 20–22 min |
| Halved large potatoesCut side down first | 190 °C | 32–35 min |
| Raw, no par-boil, 3 cmDenser inside | 200 °C | 30–35 min |
| Frozen roast potatoesNo oil needed | 200 °C | 18–22 min |
| Tinned potatoesDry well first | 200 °C | 15–18 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Christmas dinner in an air fryer
Tips
- Choose the right potato. Floury varieties such as Maris Piper, King Edward or Desiree break down slightly at the edges when boiled, and that fluffy layer turns into the crust. Waxy potatoes stay smooth and give a denser, less crunchy result.
- Do not skip the shake. Roughing up the par-boiled potatoes in the colander is the most important step. A smooth, wet potato will never crisp properly, whatever fat you use.
- Keep the fat hot and light. Toss the potatoes in warm fat so it clings, but use only about 3 tablespoons for 1 kg. Too much fat makes the shell greasy rather than crisp.
Choosing the fat
Rapeseed or sunflower oil gives a clean flavour and a reliable crunch, and it keeps the recipe vegan. Goose fat is the classic Christmas choice and tastes rich and savoury. Beef dripping gives a deeper, roast-dinner flavour, especially if you have saved some from a roast beef joint. Melt solid fats first so they coat evenly. Goose fat and dripping are not suitable for vegetarians or vegans.
Timings by size
Pieces of 3 cm are done in 20–22 minutes, 4–5 cm pieces need 25–30 minutes and halved large potatoes take 32–35 minutes at 190 °C. Pieces cooked from raw, without par-boiling, need 30–35 minutes at 200 °C. Whatever the size, the potatoes are ready when the shell is deep golden and a knife slides into the centre with no resistance. See air fryer cooking times for other vegetables.
Frozen and tinned potatoes
Frozen roast potatoes go straight into the hot basket with no oil and take 18–22 minutes at 200 °C, which makes them a good shortcut for a weekday roast. Tinned potatoes are already cooked, so drain them, dry them very well and toss them in a tablespoon of oil. They are crisp after 15–18 minutes. More ideas for packets are in the frozen food guide.
Serving
Roast potatoes in air fryer batches are best served straight away alongside a turkey crown or a roast beef joint, with carrots and Brussels sprouts. For a full spread, the Christmas dinner guide shows how to time every dish. For smaller, quicker potatoes, try new potatoes, or jacket potatoes for a lighter meal.
Storing and reheating
Leftover roast potatoes keep for up to 2 days in a covered container in the fridge. Reheat them in the air fryer at 180 °C for 5–6 minutes, shaking once, until crisp and steaming hot all the way through (75 °C). Do not reheat them more than once.
Variations
- Garlic and herb: Toss the cooked potatoes with 1 tbsp chopped parsley and a squeeze of lemon for a lighter side.
- Paprika roast potatoes: Add 1 tsp smoked paprika and ½ tsp garlic granules to the fat before coating.
- Parmesan roast potatoes: Sprinkle 30 g finely grated parmesan over the potatoes for the last 5 minutes (not vegan or dairy-free).
Troubleshooting
- The roast potatoes are pale and soft
- The potatoes were too wet or the basket was too full. Steam them dry after boiling, keep to about 1 kg in a 5–6 litre basket and cook a second batch rather than piling them up.
- The potatoes are crisp outside but hard in the middle
- The par-boil was too short or the pieces were too big. Boil for the full 8–10 minutes, cut to 4–5 cm and lower the heat to 180 °C for the last 10 minutes if the outside darkens first.
- The potatoes stick to the basket
- Preheat the basket, coat every surface in fat and do not shake in the first 8 minutes, when the shell is still forming. A thin film of oil on the basket also helps.
Frequently asked questions
How long do roast potatoes take in the air fryer?
Par-boiled potatoes of 4–5 cm take 25–30 minutes at 200 °C, shaken every 8 minutes. Smaller pieces need about 20–22 minutes and halved large potatoes up to 35 minutes.
Do you have to par-boil roast potatoes for the air fryer?
It is not essential, but it gives a fluffier middle and a crunchier shell. Raw potatoes cut into 3 cm pieces will cook in 30–35 minutes at 200 °C, though they are denser inside.
Can you cook frozen roast potatoes in the air fryer?
Yes, straight from frozen, with no oil added. Cook them at 200 °C for 18–22 minutes, shaking halfway, until golden and steaming hot all the way through (75 °C).
Can you cook tinned potatoes in the air fryer?
Yes. Drain them, dry them thoroughly on kitchen roll, toss in a little oil and cook at 200 °C for 15–18 minutes, shaking twice. Tinned potatoes are already cooked, so they only need to crisp.
What is the best fat for air fryer roast potatoes?
Goose fat and beef dripping give the richest flavour, and rapeseed or sunflower oil gives a clean, crisp result that is also suitable for vegans. You only need about 3 tablespoons for 1 kg.
Can you reheat roast potatoes in the air fryer?
Yes, at 180 °C for 5–6 minutes, shaking once, until crisp and steaming hot all the way through (75 °C).
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