Quick answer: Parboil for 8–10 minutes, rough up the edges, toss in oil, then air fry at 190°C (375°F) for 25–30 minutes, shaking every 10 minutes. That parboil step is the one most people skip — and the one that makes the biggest difference.
Why Parboiling Matters
Skipping straight to raw potatoes in the air fryer gives you something edible, but not the fluffy-inside, craggy-outside roast potato UK Sunday dinners are built around. Parboiling softens the outer layer enough that shaking the pan roughs it up — those rough, broken edges are exactly what turns golden and crisp in the air fryer.
Step-by-Step Method
- Peel and cut your potatoes into even, roughly golf-ball-sized chunks. Maris Piper and King Edward are the classic choices — both are floury varieties that fluff up well.
- Parboil in salted water for 8–10 minutes, until a knife meets slight resistance but slides in.
- Drain and rough up — put the lid on the pan and shake, or toss them roughly in the colander, until the edges look scuffed and slightly mashed. This is the step that makes the difference.
- Toss in oil — 1–2 tablespoons, or rendered fat if you have it (goose or duck fat, for the traditionalists).
- Air fry at 190°C (375°F) for 25–30 minutes, shaking the basket every 8–10 minutes for even colour.
- They’re done when deeply golden and crisp all over — a shade darker than you’d expect from an oven usually means it’s ready.
Getting Them Extra Crispy
- Don’t overcrowd the basket — this matters even more with roast potatoes than most foods, since the rough edges need direct air contact to crisp. Cook in batches if you’re doing a big batch for a roast dinner.
- A light dusting of semolina or flour after roughing up the edges adds extra crunch, a trick borrowed from traditional oven roasting.
- Don’t skip the shake — potatoes sitting still on one side will brown unevenly.
Cooking for a Full Roast Dinner
If you’re timing potatoes alongside meat and vegetables, the air fryer’s shorter cook time actually works in your favour — potatoes can go in after the meat comes out to rest, rather than needing the oven the whole time. Our Cooking Planner helps work out timing when you’re juggling more than one dish.
Frequently Asked Questions
Do I really need to parboil first?
You can skip it, but the texture is noticeably different — less fluffy inside, less craggy outside. If you’re short on time, cutting the pieces smaller and extending the air fryer time slightly helps compensate, but parboiling is the closer route to a proper roast potato.
What’s the best potato variety?
Maris Piper and King Edward are the standard choices in the UK — both are floury rather than waxy, which is what gives the fluffy interior. Waxy varieties like Charlotte will hold together but won’t fluff up the same way.
Can I use goose fat or duck fat?
Yes, and it’s a popular choice for a reason — it adds flavour and helps with crisping. Use it the same way you’d use oil, tossed through after parboiling.
Pairing with a roast? Check Protein Recipes for the meat, or browse Vegetables for the rest of the plate.
