Air fryer roast potatoes

Are air fryer roasties almost too easy?

The air fryer absolutely took the world by storm and I was absolutely swept right up in it. The moment I realised it meant less washing up and less cooking time, I was sold and starting testing out my own recipes. 

So sold in fact, that I wrote a whole cookbook about it…Poppy Cooks: The Actually Delicious Air Fryer Cookbook (Sunday Times bestseller, just casually dropping that in there). And while heating up some chicken nuggets is all well and good, the air fryer can do far more. Including, thankfully…a banging roast potato.

I even tried a full Sunday Dinner in an air fryer

While testing recipes, I was genuinely mind-blown by how well the air fryer handled a roast chicken. Moist. Crispy skin. Perfection. As long as your bird fits in the drawer, you’re laughing.

Which obviously led me to ask: could it handle a full Sunday roast?

Armed with two air fryers (though absolutely doable with one dual-drawer model), I went for it. Chicken, roasties, trimmings, gravy, the lot. And it worked an absolute treat. If you’re cooking for one or two people, this is honestly one of the best ways to do a roast. It’s efficient, speedy, and doesn’t require heating up the entire oven for hours. If you want to try this yourself or fancy watching me make it all in pure chaotic style, you can watch the full roast dinner vid over on my YouTube channel.

But let’s get back to the real star here…

Why is making them in the air fryer easier?

One of the biggest wins? You can skip the par-boiling stage.

No pan. No draining. No steam-drying ritual. Just chop, coat in oil and salt, and straight into the drawer.

I like to start them at a slightly lower temperature to cook the inside through, then crank the heat towards the end to get that beautiful golden crisp. And every 10 minutes, give them a fairly aggressive shake. This helps them cook evenly and roughs up the edges slightly which helps you achieve those extra crispy bits. No complaints here.

Keeping to the classic (or adding a little extra oomph)

I personally love the classic roastie. Oil and salt will always do it for me.

But if you fancy elevating things you can:

• Swap oil for duck fat, goose fat or beef dripping

• Add a sprinkling of finely grated parmesan at the end

• Sprinkle over chopped rosemary

• Finish with flaky sea salt and black pepper

Typically though, I don’t mess with perfection.

Why choose an air fryer? (if you’re not already convinced)

Some chefs can be a bit snooty about air fryers. But if you’re busy, cooking for fewer people, or just don’t want to heat the whole oven for a small portion then it makes life easier. And when it still delivers crispy food? I’m in.

FAQs

What’s the best potato to use?

UK:
Maris Piper is my go-to. I LIVE for a Maris. King Edward also works beautifully.

US:
Yukon Gold for a creamier centre. Russets for maximum fluff and crispness.

But essentially, you always want to go with a floury potato because that’s what gives you that fluffy interior.

Do I need the same amount of oil as oven roasties?

Nope. You generally need slightly less oil in the air fryer because the hot circulating air helps with browning. That said, don’t skimp too much as a light but thorough coating is key for crispiness.

Do I need to par-boil first?

No. That’s one of the joys of this method. Because the potatoes are cut smaller and the air fryer cooks efficiently, you can skip this step entirely.

If you’re after ultra-traditional roastie texture, you can still par-boil, but again it’s not essential here.

What’s the benefit of air frying over oven roasting?

Where to begin…you typically get faster cooking times, less energy usage and less washing up. It’s also ideal for smaller portions and it means you’re not having to heat a full oven. Perfect when you’re cooking for two. 

I only have a small drawer. How do I cook a bigger batch?

Cook in batches rather than overcrowding. Overloading the drawer prevents proper air circulation and reduces crispiness. If you need to keep the first batch warm, simply add them back in for a minute or two at the end to reheat. 

What can I use instead of vegetable oil?

You can use:

• Duck fat

• Goose fat

• Beef dripping

• Olive oil

• Rapeseed oil

A couple of tablespoons of melted duck or goose fat will give you a richer flavour and deeper golden finish.