Air Fryer Sage and Onion Roasties
SAGE AND ONION ROASTIES – AIR FRYER EDITION. The taste of ✨🎄Christmas🎄✨ I know your mind is probs going straight to stuffing, but forget that because it’s about time you whacked this festive mix on your roasties.
The benefit to using an air fryer is the ability to free up oven space for your veggie bits and meat. Plus the air fryer cooks these roasties speedily and you won’t lose any of the crunchiness that will all love in a roast potato.
The addition of crispy onions to this spud dish gives you a super crispy bite that pairs wonderfully with the most fluffy interior. It’s such a beautiful potato and needs to be served up at some point this December, as it would be a crime not to enjoy this alongside ‘It’s a Wonderful Life’ and a bottle of red. I’ve gone super classy with this potato as you can tell 💅
Simply double or quadruple the recipe if you’re cooking for a larger group, because let’s me honest, you can never make too many roasties in my opinion. The more the better. Plus, if you do have the luxury of having any leftovers remaining, check out my 5 ways to utilise any spares! We don’t like waste here. Also, although fresh sage is always preferable, you can substitute for dried sage if needed.
Ingredients
- 2-3 large maris piper potatoes, peeled
- 1 beef stock cube
- 2/3 tbsp vegetable oil
- 50g beef dripping
- 1 large brown onion
- 1 tbsp flaky salt
- 1 1/2 tbsp crispy fried onions
- 2 sprigs of sage
Method
- Cut your potatoes into quarters. You want them to still be a bit chunky!
- Pop the potatoes in a pan of cold water and season very heavily with table salt - it needs to taste like seawater. Add in the beef stock cube.
- Bring the boil and cook for 10-15 minutes until tender.
- Drain the potatoes in a colander and put a clean tea towel over the top to steam dry for 15 minutes. Put in a bowl and drizzle over the olive oil and melted beef fat, then toss to coat.
- Pop into the air fryer for 10 minutes at 180ºc/350ºf, then add in the onion and cook for another 20 minutes.
- Meanwhile, put the salt and crispy onions into a mortar and pestle if you have one, if not use the end of a rolling pin to crush the salt and onions to make it slightly finer and help to combine them.
- Sprinkle in the sage salt and cook for a final 5 minutes.
- Serve with extra of the flavoured salt and some more crispy onions sprinkled over the top.