Air-frying

Purpose

Develop crisp roast-potato edges after parboiling, steam-drying and roughing.

Controls

The recorded potato procedure preheats to 200 C, uses a loose single layer and turns every 8 min–10 min. Its 25 min–35 min cook ends at deeply golden and crisp; load and potato variety affect timing.

Process

1. Parboil, drain, steam-dry and rough the potatoes before coating with the selected fat.
2. Preheat the air fryer and arrange a loose single layer; cook in two batches if necessary.
3. Turn at the recorded intervals and stop at the crisp endpoint before adding finishing salt and pepper.

Failure Modes

Symptom	Likely cause	Corrective action
Soft crust	Crowded basket or wet potatoes	Steam-dry and cook in a loose single layer.