Air-Fryer Roast Potatoes — retrospective whole-Recipe report

Hypothesis

Retrospective review expectation stated at recording time: the complete recorded formulation and Method can reach its intended endpoints and produce the following finished dish: Parboiled, roughed-up potatoes with crisp craggy edges and fluffy centres. This is not a hypothesis documented before historical cooking and is not itself an observed outcome.

Procedure

This record was written on 2026-10-02 from Carlo Kruger’s retrospective report on that date. Historical cooking dates and trial counts were not recorded. The exact whole Recipe Version is Air-Fryer Roast Potatoes v1. Its preserved source is recipes-tmp/air-fryer-roast-potatoes.md with SHA-256 57d88edcbc6e5e357bd0e15128136c6a91eb6128d108811d8d1fb3ed9b3009bf. The serialized draft SHA-256 is db777598f9f3996d03ae7e34b167a6f3b93a5404a7bdca2189319afbb0c0536d. The complete formulation and work sequence below are the recorded specification, not newly observed timings, temperatures or yields. Correspondence to past cooking is attributed to Carlo’s statement that the recipes as recorded were fully tested. The historical reconstruction caveats remain in the unchanged source; Carlo’s 2026-10-02 acceptance applies to this formulation and the packet’s explicit clarifications.

PHASE A — PARBOIL

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
floury-potatoes-peeled-and-cut-into-50-mm-pieces	Floury potatoes, peeled and cut into 50 mm pieces	1000 g	100.00%	Floury potatoes, peeled and cut into 50 mm pieces.
water	Water	2000 g	200.00%	Water.
fine-salt	Fine salt	20 g	2.00%	Fine salt.
bicarbonate-of-soda	Bicarbonate of soda	4 g	0.40%	Bicarbonate of soda.

Technique Applications

Technique	Controls	Purpose
Blanching	8 min–10 min; exterior tender, centre firm	Parboil before roughing.

Method

1. Bring water, 20 g salt, and bicarbonate of soda to a boil.
2. Add potatoes and simmer for 8 min–10 min until the exteriors are tender but the centres remain firm.
3. Drain and steam-dry for 5 min.

Phase Outputs

Key	Phase Output	Description
parboiled-potatoes	Parboiled potatoes	Prepared intermediate for a later Phase. Use all.

PHASE B — ROUGH AND COAT

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
duck-fat-or-neutral-oil	Duck fat or neutral oil	70 g	7.00%	Duck fat or neutral oil.

Method

1. Shake potatoes in the pot until a starchy paste forms on the edges.
2. Fold through fat or oil. Cool uncovered for 10 min.
3. Retain the recorded Duck fat or neutral oil option; the alternative uses the same declared quantity, in place of the first material.

Phase Outputs Used

Phase Output	Use
Parboiled potatoes	Use parboiled-potatoes. Use all.

Phase Outputs

Key	Phase Output	Description
coated-potatoes	Coated potatoes	Prepared intermediate for a later Phase. Use all.

PHASE C — AIR FRY

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
fine-salt-for-finishing	Fine salt, for finishing	5 g	0.50%	Fine salt, for finishing.
black-pepper	Black pepper	2 g	0.20%	Black pepper.

Technique Applications

Technique	Controls	Purpose
Air frying	200 C; 25 min–35 min; turn every 8 min–10 min	Develop crisp craggy edges.

Method

1. Heat air fryer to 200 C.
2. Cook potatoes in a single loose layer for 25 min–35 min, turning every 8 min–10 min, until deeply golden and crisp.
3. Season immediately with finishing salt and pepper.

Do not crowd the basket; cook in two batches if necessary.

Phase Outputs Used

Phase Output	Use
Coated potatoes	Use coated-potatoes. Use all.

Results

Carlo retrospectively reported that the recipes as recorded were all successful and fully tested, and approved this whole formulation for production. No further Recipe-specific observations were supplied. Cooking dates, trial counts, detailed tasting notes and instrument measurements were not supplied. Source yields are estimates, not measured results of this retrospective record. Recorded alternatives have no separate variation-specific testing observations in this report.

Decision

Carlo accepted the formulation as recorded, including the explicit reviewed clarifications, for production in the complete 25-Recipe batch on 2026-10-02. Proceed to normal exact-version Promotion after valid serialization, applicable Curation and reference resolution. Technical validation does not perform that human acceptance. A materially changed formulation needs its own exact-version evidence and acceptance; this report does not automatically follow future changes.