Air fryer chef's roast potato recipe with simple rule for crispy results
Roast potatoes are an essential part of any Sunday roast, but they can be tricky to get right. A top chef has shared his simple air fryer recipe that promises perfect roasties every time
Roast potato recipes are plentiful, but few promise a quick cooking time without sacrificing taste. However, with the aid of an air fryer, it's simple to achieve the ideal combination of both and yield crispy results. In this recipe, Philips' Airfyer chef Martin Senders unveiled his fail-safe method for scrumptious roast potatoes.
Whether you're planning to pair them with a meticulously prepared joint of roast beef or a quiche for a summer spin, Martin's recipe guarantees just 45 minutes of cooking time. He revealed that the secret is as much in the technique as it is in the ingredients, and highlighted the common culinary blunder many commit which leads to soggy potatoes.
How to cook roast potatoes in an air fryer
The ingredients required for tasty and crispy roast potatoes are minimal and can be adapted to various flavour profiles, reports the Express.
Martin's recipe requires a blend of floury potatoes like Maris Piper or King Edward, coupled with a mix of salt, fresh rosemary, onion and garlic powder, pepper, and specific amounts of beef or duck fat.
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 initial step to flawless roasties is to boil the peeled and quartered potatoes. Fill a large pot with water and set it on high heat. Once the water hits boiling point, turn down the heat to let it simmer, then thoroughly mix in the salt and stir in a teaspoon of baking powder until it's fully dissolved.
Pop the potatoes into the pan and let them bubble away for about 10 minutes or until they're fluffy on the outside. Martin advised: "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 went on to say: "Once cooked, drain the potatoes. Do not rinse them at any point and let them rest for two minutes." Martin pointed out that rinsing the potatoes is a blunder many commit, resulting in roasties that don't have that sought-after crunch.
After the potatoes have had a chance to rest, chuck them into a large bowl and lavish them with the infused fat.
He suggested giving the potatoes a gentle toss to ensure they're well coated with the fat. The next move is to pop them into the Airfryer basket and blast them at 180C for 16 minutes, shaking them just the once during the cook.
Then crank up the heat to 190C and give them another 20 minutes. Once they're done, lay the potatoes out on a big serving dish and let them sit for a minute. Sprinkle with fresh rosemary and they're ready to be served.
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