Here’s our ultimate air fryer roast potatoes recipe – infused with aromatic garlic and rosemary and given extra crunch from a secret ingredient. Provided you’re not cooking for a crowd,...
Here’s our ultimate air fryer roast potatoes recipe – infused with aromatic garlic and rosemary and given extra crunch from a secret ingredient. Provided you’re not cooking for a crowd, an air fryer is an incredible way to get crunchy-on-the-outside, fluffy-on-the-inside roast potatoes.
Bring a large pan of salted water to the boil. Meanwhile, peel and quarter the potatoes (or halve any small ones – you want each piece to be the same size). Add them to the boiling water and cook for 15 minutes until very tender. Drain and allow to steam-dry for 5 minutes.
Meanwhile, heat the air fryer to 190°C. Add the oil, garlic and rosemary to a small saucepan over a medium heat and sizzle for a few minutes until the garlic is just starting to crisp. Put the potatoes in a large bowl, then pour the oil through a fine sieve over them, reserving the solids. Toss the potatoes in the hot oil, add the polenta (if using) and a big pinch of salt. Toss again, then immediately tip them into the hot air fryer, ideally in a single layer.
Cook for 30 minutes, turning or shaking the potatoes every 10 minutes. Add the reserved garlic and rosemary for the final 1-2 minutes of cooking. Season with a little more salt and serve.