Recipe from The Actually Delicious Air Fryer Cookbook by Poppy O'Toole
Now we’re talking, the reason you’re all here, the star of the show, the beautiful roast potato. Believe it or not, I’m no stranger to a roast potato or two (or seven), and I’ve made it my life’s work to ensure you have the best potatoes on your plate every time. With an air fryer, the process is much quicker, which means potato gets to your mouth in half the time – always a good thing. I turn to my air fryer for roast potatoes when it’s a quick dinner kinda day. For me, the perfect roast potato has a crispy exterior while still maintaining a beautifully fluffy interior, and this recipe does exactly that.
Serves 2-4, depending on greed
4 Maris Piper, Russet or red skin potatoes, peeled and cut into quarters
2 tablespoons vegetable oil
1 teaspoon fine salt
My suggestions
Why mess with the best? But, if you have to, try melting 2 tablespoons of either duck fat, goose fat or beef dripping and coating the potatoes in it before you cook them.
Also, once the roasties are cooked, you can add finely grated Parmesan, chopped rosemary, and a sprinkle of olive oil, sea-salt flakes and black pepper.
