Air fryer roast potatoes can be made extra crispy in about 25 minutes without parboiling, according to food writer Lucy Parissi from Supergolden Bakes. The key is the cooking fat used.
Parissi said: "There's no need to parboil them first or roast them for upwards of 45 minutes – these air-fried roasties are ready in about 25 minutes!"
The fat that makes the difference
Parissi explained that while olive oil is a good option, goose fat, beef dripping or ghee create the crispiest results. "All three of these have a high smoking point and create the crispiest roast potatoes," she said.
For everyday cooking, she typically uses olive or sunflower oil, sometimes with an oil spray for a lighter version. For special occasions, she opts for richer fats.
How to make crispy air fryer potatoes
To serve four people, you need eight medium potatoes, one and a half tablespoons of olive oil, one teaspoon of coarse sea salt flakes, and two teaspoons of Italian seasonings or other dried herbs.
Peel the potatoes and cut them into generously sized quarters. Toss them in a bowl with olive oil, then season with salt and Italian seasoning, ensuring they are thoroughly coated.
Preheat the air fryer to 200°C, or reduce the temperature by around 10°C for smaller potatoes to avoid browning too rapidly. Arrange the potatoes in a single layer and cook for 10 minutes, then shake them. Cook for a further 10 minutes.
Larger pieces may need an additional five to 10 minutes to turn crispy. Serve the roast potatoes straight away alongside a main dish.
