Air Fryer Roasted Potatoes

Who doesn’t love a roast potato? but have you tried making them in an air fryer?
No need to parboil these beauties and the result – crispy and delicious and done in 20 minutes, which means it makes a great side to a speedy meal.

I’ve been experimenting with my air fryer to find the best way to make air fryer roast potatoes without having to par boil them in water first.

I’ll jump to it with the three methods I tested and the results:

• Doing the parboiling/steaming stage in the airfryer in a foil parcel, then removing the foil and air frying with oil.
  • FAIL – the potatoes didn’t steam in the foil, they just stayed hard (and went a bit dry) with a thick chewy skin.
• Air frying the potatoes directly in the air fryer basket, drizzled in oil (no parboiling/steaming stage).
  • These were OK. Not hugely crispy, but they had a nice browned skin, that was slightly chewy. The interior was nice and fluffy.
• Air frying the potatoes in a shallow tray insert in the air fryer basket, drizzled in oil (no parboiling/steaming stage).

PRO TIP Use a shallow tray insert, so the potatoes are in contact with the oil (instead of the oil draining through the air fryer basket holes) – this will result in crispier potatoes.

Why use a tray insert for air fryer roast potatoes?

Roasting potatoes in the oven requires you to roast the potatoes in a roasting tray with fat in. The potatoes are sitting in the hot fat. This is what helps to give the potatoes that ‘crunchy shell’.If you try to roast potatoes in an air fryer in the regular basket (with holes in) any excess fat you add will drain through the holes, so the potatoes aren’t in contact with the hot fat. They’ll only have the small amount of fat you poured on coating the skin.This will result in roast potatoes that are browned, with only a very thin skin of crispness that’s also a little chewy.If they’re sitting in the hot fat, you’ll get a thicker skin of crunch, as the hot oil absorbs deeper into the skin.

Can I skip the tray insert and add directly to the air fryer basket?

Yes, of course. The skin will be less crunchy, but the potatoes will be browned. They will also have absorbed less fat, so they’ll be lower in calories and fat content.

Shouldn’t you par-boil the potatoes first?

This recipe is about making quick roast potatoes. I’ve prioritised speed and simplicity over getting the ultimate crunch. If you have more time, then yes, you can parboil the potatoes. See the notes section of the recipe card below for information on this.

Air Fryer Roasted Potatoes

Print Recipe

No par-boiling required for these quick, crisp air fryer roast potatoes. Only 5 minutes prep and 20 minutes cooking time.

• Author: Julia
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 1x
• Category: side dish
• Cuisine: British

Ingredients

Scale 1x2x3x

• 700 g (1 ½ lbs) floury potatoes – such as Maris Piper or red-skinned Rooster potatoes
• 2 tbsp neutral oil – such as rapeseed, avocado or sunflower
• 1 tsp Maldon salt
• 1 tbsp fresh thyme leaves

Optional for extra crunch:

• 1 tbsp neutral oil – such as rapeseed, avocado or sunflower

Instructions

1. Peel and chop potatoes into 2.5cm (1 inch) chunks. Rinse under cold water and pat dry.
   700 g (1 ½ lbs) floury potatoes
2. Place a shallow tray insert into your air fryer basket. *see note 1
3. Add the potatoes to the tray. Drizzle on the oil and give a good shake or stir – so the potatoes are fully covered in oil.
   2 tbsp neutral oil
4. Cook for 5 minutes in the air fryer at 200C/400F, then turn the potatoes and cook for a further 5 minutes.
5. Turn the potatoes again and give them a bit of a bash with the back of a spoon – to ruffle the edges slightly.
6. Drizzle on a further tbsp of oil. Cook for another 10 minutes (so it will be 20 minutes cooking time altogether), until the potatoes are crisp and golden.
   1 tbsp neutral oil
7. Sprinkle with salt and thyme before serving.
   1 tsp Maldon salt, 1 tbsp fresh thyme leaves

Notes

Note 1: Why use a tray insert for air fryer roast potatoes?

Roasting potatoes in the oven requires you to roast the potatoes in a roasting tray with fat in. The potatoes are sitting in the hot fat. This is what helps to give the potatoes that ‘crunchy shell’.If you try to roast potatoes in an air fryer in the regular basket (with holes in) any excess fat you add will drain through the holes, so the potatoes aren’t in contact with the hot fat. They’ll only have the small amount of fat you poured on coating the skin.This will result in roast potatoes that are browned, with only a very thin skin of crispness that’s also a little chewy.If they’re sitting in the hot fat, you’ll get a thicker skin of crunch, as the hot oil absorbs deeper into the skin.