Air-Fryer Roast Potatoes

October 2, 2026 · Version 1 · Side Dish

Parboiled, roughed-up potatoes with crisp craggy edges and fluffy centres

Preparation

Scaling basis: Potato · 1000 g

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

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

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

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

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

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

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

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

Recorded alternatives (no separate variation-specific testing observations were supplied):

Garlic and rosemary: Toss with 5 g rosemary and 10 g roasted-garlic paste for the final 5 min.
Beef fat: Replace duck fat or oil with rendered beef fat.

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

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

Symptom	Likely cause	Corrective action
Pale edges	insufficient drying	steam-dry before coating
Soft crust	crowded basket	cook in a loose single layer