Crispy Roast Potatoes in Air Fryer

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Crispy Roast Potatoes in Air Fryer

Description

Golden, crispy, and perfectly fluffy inside — these air fryer roast potatoes are a game-changer for anyone who loves the classic roast potato but wants a quicker, healthier version. Using just a touch of oil, the air fryer gives you all the crunch and caramelization of oven-roasted potatoes in half the time. Great as a side for roasts, grilled meats, or even breakfast platters.

Ingredients

  • 1 ½ pounds (700 g) baby or medium-sized potatoes

  • 1 ½ tablespoons olive oil (or avocado oil)

  • ½ teaspoon garlic powder

  • ½ teaspoon paprika (optional, for color)

  • ½ teaspoon salt (adjust to taste)

  • ¼ teaspoon black pepper

  • 1 teaspoon fresh rosemary or thyme (optional, for flavor)

Instructions

  1. Prep the potatoes: Wash and scrub the potatoes thoroughly. Cut into evenly sized chunks (about 1–1.5 inches).

  2. Parboil (optional but recommended): Bring a pot of salted water to a boil, add potatoes, and cook for 6–7 minutes until slightly tender but not fully cooked. Drain and let them steam dry for a few minutes.

  3. Season: In a bowl, toss the potatoes with olive oil, garlic powder, paprika, salt, pepper, and herbs. Shake the bowl to rough up the edges for extra crispiness.

  4. Preheat air fryer: Heat your air fryer to 400°F (200°C) for 3 minutes.

  5. Air fry: Place potatoes in a single layer in the basket. Cook for 18–22 minutes, shaking halfway through, until golden and crispy.

  6. Serve: Sprinkle with extra salt or fresh herbs before serving.

Notes

  • Parboiling helps the potatoes become extra fluffy inside.

  • Don’t overcrowd the air fryer basket — cook in batches for best crispiness.

  • Use baby potatoes for quicker cooking and a more rustic texture.

Tips

  • For ultra-crispy texture: Toss the parboiled potatoes in a teaspoon of cornstarch before air frying.

  • Flavor twist: Add Parmesan cheese or a dash of chili flakes for a bold kick.

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer for 5 minutes to restore crispiness.

Servings

Serves 4 people as a side dish.

Nutritional Information (per serving)

  • Calories: 180 kcal

  • Carbohydrates: 30 g

  • Protein: 4 g

  • Fat: 6 g

  • Fiber: 3 g

  • Sodium: 300 mg

  • Potassium: 700 mg

Health Benefits

  • Low oil content: Air frying reduces total fat compared to traditional roasting.

  • High in potassium: Supports heart health and muscle function.

  • Rich in fiber: Helps digestion and satiety.

  • Antioxidants: Rosemary and paprika add beneficial compounds that fight inflammation.

Q&A Section

Q1: Can I use sweet potatoes instead?
Yes! Sweet potatoes air fry beautifully — just reduce cooking time by 3–4 minutes.

Q2: Do I need to peel the potatoes?
Not at all. The skin adds texture and nutrients. Just wash them well.

Q3: Why are my potatoes not crispy?
Make sure they’re not overcrowded and that you dry them well after parboiling.

Q4: Can I make them ahead of time?
You can parboil and season ahead, then air fry right before serving.

Q5: What’s the best oil to use?
Olive or avocado oil — both have a high smoke point and enhance flavor.

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