For many across Britain, the quest for the perfect roast potato is a culinary holy grail. Achieving that golden, crunchy exterior with a light, fluffy interior is the hallmark of a great Sunday roast. With air fryers now a common sight in UK kitchens, experts have revealed three simple strategies to guarantee restaurant-quality results every time.
The Foundation: Perfect Preparation
According to specialists from online butchers Campbells Meat, the journey to crispiness begins long before the potatoes hit the air fryer basket. Their first crucial tip involves the par-boiling stage. After chopping and peeling your potatoes, add half a teaspoon of bicarbonate of soda to the boiling water.
This creates an alkaline environment that softens the potato's exterior significantly. More importantly, it increases the surface starch, which is the secret ingredient for creating that ultimate, crunchy crust during the air frying process.
Creating Maximum Crunch Texture
The second step is all about texture. Once the potatoes are par-boiled and thoroughly drained, the experts advocate for the classic 'shake' method. Vigorously shaking the potatoes in the colander or pan roughs up the edges, creating craggy surfaces and more area for crispiness to develop.
For an even more substantial crunch, they recommend a clever addition: a sprinkling of semolina or plain flour over the shaken potatoes. This coating absorbs moisture and fries to a delightful crisp. For a flavour boost, you can even swap the flour for a crushed stock cube, infusing the potatoes with a savoury depth.
The Final Touch: Fat and Cooking Method
The choice of cooking fat is the third pillar of success. The professionals suggest smothering the prepared potatoes liberally in duck fat, renowned for its rich flavour and high smoke point, though vegetable oil is a fine alternative. A generous seasoning of salt and pepper completes the pre-cook preparation.
For cooking, set your air fryer to 180°C. It is vital to spread the potatoes in a single, uncrowded layer to ensure hot air circulates effectively for even cooking and browning. Cook for approximately 30 minutes, shaking the basket halfway through the cycle to guarantee an all-over golden colour.
By combining these three techniques—the bicarbonate of soda par-boil, the roughing-up shake with a starchy dusting, and the correct use of fat at the right temperature—home cooks can consistently produce what the experts describe as roast potatoes with an 'irresistible crispiness'. This method delivers a classic British side dish in a fraction of the time a conventional oven requires, making the perfect Sunday roast more achievable than ever.
