Roast potatoes can be made ultra crispy in about 25 minutes in an air fryer by cooking them in goose fat, beef dripping or ghee, according to food writer Lucy Parissi from Supergolden Bakes.
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!" She added that the cooking fat makes the biggest difference to achieving the perfect crunch.
The Secret Ingredient for Maximum Crunch
While olive oil works well, Parissi recommends goose fat, beef dripping or ghee for the crispiest results, as all three have a high smoking point. For everyday cooking, she usually opts for olive or sunflower oil, or an oil spray for a lighter version that still delivers plenty of crunch.
For festive dinners or entertaining, she switches to the more indulgent fats to create that coveted crispy coating while keeping the insides fluffy.
How to Make Crispy Air Fryer Potatoes
To serve four people, you will 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 chop them into generous quarters, then coat them in a bowl with olive oil, salt and Italian seasoning. Heat the air fryer to 200°C, or reduce the temperature by roughly 10°C for smaller potatoes to prevent them crisping too quickly.
Once the air fryer is at temperature, lay the potatoes in a single layer and cook for 10 minutes, then shake them for uniform cooking and continue for another 10 minutes. Bigger chunks may need an extra five to 10 minutes. Serve immediately with your main course for the best results.
