Ingredients
- 1 kg potatoes (Maris Piper, King Edward, or Russet)
- 1½ to 2 tablespoons oil
(olive oil, vegetable oil, or goose fat if available) - 1 to 1¼ teaspoons salt
- Optional additions:
- Fresh rosemary or thyme
- 2 garlic cloves, lightly crushed
- Black pepper
Step-by-Step Instructions
Step 1: Prepare the Potatoes
- Peel the potatoes or leave the skins on if preferred.
- Cut into evenly sized chunks, roughly 4 to 5 cm.
Keeping the size consistent ensures even cooking.
Step 2: Parboil
- Place potatoes in a saucepan and cover with cold, salted water.
- Bring to a boil.
- Simmer for 8 to 10 minutes until the outside is just soft.
Parboiling creates a fluffy exterior that crisps in the air fryer.
Step 3: Drain and Steam Dry
- Drain the potatoes thoroughly.
- Leave in the colander for 5 minutes to allow steam to escape.
Dry potatoes crisp far better than wet ones.
Step 4: Rough Up the Potatoes
- Transfer potatoes to a bowl.
- Shake or toss gently until the edges look slightly rough.
These rough edges become crunchy during cooking.
Step 5: Season and Oil
- Add oil and salt to the potatoes.
- Toss until evenly coated.
- Add herbs or garlic if using.
Use only a light coating of oil to avoid soggy results.
Step 6: Preheat the Air Fryer
- Preheat the air fryer to 190°C (374°F) for 3 to 5 minutes.
Preheating allows the potatoes to start crisping immediately.
Step 7: First Cooking Stage
- Place potatoes in the air fryer basket in a single layer.
- Cook at 190°C for 12 to 15 minutes.
- Shake the basket halfway through.
This stage cooks the inside of the potatoes.
Step 8: Crisping Stage
- Increase the temperature to 200°C (392°F).
- Cook for another 10 to 15 minutes.
- Shake or turn the potatoes every 5 minutes.
Continue until deeply golden and crisp.
Optional Extra Crisp Techniques
- Add ½ teaspoon baking soda to the boiling water during parboiling.
- Sprinkle 1 tablespoon semolina or flour before air frying.
- Let the potatoes rest for 3 minutes before the final crisping stage.
Seasoning After Cooking
- Add flaky salt immediately after cooking
- Add black pepper or fresh herbs
- Optional light dusting of garlic powder or smoked paprika
