Quick answer: Peel and cut floury potatoes into 4–5cm chunks, parboil for 8–10 minutes, drain and rough up the edges, toss in 1–2 tablespoons of oil, then air fry at 190°C (375°F) for 25–30 minutes, shaking every 10 minutes, and finish at 200°C for 3–5 minutes if you want them extra crunchy. The parboil step is the one most people skip, and the one that makes the biggest difference.
Proper roast potatoes need a fluffy inside and a craggy, crunchy outside, and the air fryer is surprisingly good at both. It uses a fraction of the oil you’d put in a roasting tin, frees up the oven for the meat on a Sunday, and does a 1kg batch in about half an hour. Here’s the full method, the best potatoes to use, what fat to choose, and how to time them with the rest of your roast.
How to Make Air Fryer Roast Potatoes
- Peel and cut about 1kg of floury potatoes into even chunks of 4–5cm. Even sizes cook evenly.
- Parboil in salted boiling water for 8–10 minutes, until the edges are soft but the middle still has some resistance when poked with a knife.
- Drain well and steam dry in the colander for 3–5 minutes. Dry potatoes crisp; wet ones don’t.
- Rough them up. Put them back in the pan, put the lid on and give them a firm shake. The fluffy, battered edges are what turn into crunchy crags.
- Toss in fat and season. 1–2 tablespoons of oil (or melted goose or duck fat), salt and, if you like, a teaspoon of semolina or plain flour for extra crunch.
- Air fry at 190°C for 25–30 minutes, in a single layer if possible, shaking every 10 minutes.
- Finish at 200°C for 3–5 minutes if you want them darker and crispier. Season with flaky salt and serve straight away.
Roast Potato Times
| Potatoes | Prep | Temperature | Time |
|---|---|---|---|
| Floury chunks, 4–5cm | Parboiled 8–10 mins | 190°C (375°F) | 25–30 mins |
| Floury chunks, 4–5cm | Raw (no parboil) | 180°C, then 200°C | 35–40 mins |
| Halved new potatoes | Raw | 190°C (375°F) | 18–22 mins |
| Frozen roast potatoes | From frozen | 200°C (400°F) | 20–25 mins |
| Sweet potato chunks | Raw | 190°C (375°F) | 15–20 mins |
A 4–6L basket fits around 600–800g of potato chunks in a single layer. If you’re cooking more, add 5 minutes and shake more often, or use both drawers of a dual-zone model.
Can You Skip the Parboil?
You can, but the result is different. Raw chunks give a firmer, more “roasted” potato with a thinner crust, rather than a fluffy inside with a craggy shell. If you’re short on time, cut them smaller (3cm), toss in oil and cook at 180°C for 20 minutes, then 200°C for 10–15 minutes, shaking regularly. Soaking raw chunks in cold water for 30 minutes and drying them well helps.
Best Potatoes for Roasting
Floury potatoes give the fluffiest inside and the best crust. Good UK choices are:
- Maris Piper: the classic all-rounder, reliably fluffy and crisp.
- King Edward: very floury, with excellent crunchy edges.
- Rooster: red-skinned, slightly less floury but holds its shape well.
Waxy potatoes such as Charlotte or new potatoes don’t fluff up, but they make lovely crispy halves when roasted whole or halved without parboiling.
Which Fat to Use
- Goose or duck fat: the richest flavour and very crisp results. Melt it first so it coats evenly.
- Beef dripping: traditional with roast beef.
- Vegetable, sunflower or rapeseed oil: neutral, cheap and handles high heat well.
- Olive oil: fine at 190°C; use regular rather than extra virgin.
Avoid low-calorie aerosol sprays, which can damage non-stick coatings over time.
Flavour Ideas
- Rosemary sprigs and a few unpeeled garlic cloves, added for the last 10 minutes.
- A pinch of semolina or polenta in the coating for an extra crunchy crust.
- Smoked paprika and garlic powder for a smoky twist.
- Parmesan and thyme, scattered over for the last 3 minutes.
Timing Them with a Roast Dinner
The air fryer frees up your oven for the meat. Put the potatoes on to parboil about 45 minutes before you want to eat, start air frying them while the meat rests, and they’ll be ready together. If you’re also making air fryer Yorkshire puddings, cook the puddings first and reheat them for 2 minutes at the end, or use a dual-zone model. The Multi-Food Cooking Planner works out staggered start times.
Making Them Ahead
Parboil, rough up and cool the potatoes, then keep them uncovered in the fridge for up to 24 hours. The surface dries out, which actually makes them crisper. Toss in fat and air fry as normal, adding 3–5 minutes. Leftover roast potatoes reheat well at 190°C for 5–7 minutes.
Frequently Asked Questions
Do I really need to parboil first?
For the classic fluffy inside and craggy crust, yes. Without it, you get a firmer, more evenly cooked potato with a thinner crust.
What’s the best potato variety?
Floury varieties such as Maris Piper and King Edward give the best roast potatoes.
Can I use goose fat or duck fat?
Yes, and they give excellent flavour and crunch. Melt the fat before tossing so it coats every piece.
How many roast potatoes fit in an air fryer?
About 600–800g in a 4–6L basket in a single layer, which serves 3–4 people as a side.
Why are my roast potatoes not crispy?
Usually because they weren’t dried after parboiling, weren’t coated in enough fat, or the basket was overcrowded. Steam-dry them, use 1–2 tablespoons of fat and give them space.
See more potato and vegetable ideas in the air fryer vegetables guide, or try our air fryer baked potatoes.
