Food writer Lucy Parissi from Supergolden Bakes has shared the key to achieving perfectly crispy air fryer roast potatoes: cooking them in goose fat, beef dripping or ghee. These fats have a high smoking point and create the crispiest exterior, she said.
Why these fats make the difference
Parissi explained that while olive oil works, the richer fats are the one ingredient that made the biggest difference in her testing. “Olive oil is a good option, but for life-changing great air fryer potatoes, you need to use goose fat, beef dripping or ghee. 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 option. But for festive meals or impressing guests, she opts for the richer fats.
Simple method for crispy roasties
Parissi noted there is no need to parboil or roast for over 45 minutes. “These air-fried roasties are ready in about 25 minutes!” she said. The method involves peeling and quartering eight medium potatoes, tossing them with 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.
Preheat the air fryer to 200°C (or about 10°C lower for smaller potatoes). Cook in a single layer for 10 minutes, shake, then cook for another 10 minutes. Larger pieces may need five to ten extra minutes. Serve immediately with a main dish.
