Crispy Air Fried Roast Potatoes (Parboiled Recipe)

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Crispy Air Fried Roast Potatoes (Parboiled Recipe)

These Crispy Air Fried Roast Potatoes are first parboiled then coated with oil and air fried to perfection. This gives the fluffiest insides and crispiest crust you could ask for. With the speed they cook, air fryer roasties are as easy to whip up on a busy weeknight as they are as part of a stress free roast dinner!

5 from 3 votes

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings portions

Author Chloe

Equipment

Air Fryer

Electric Kettle

Vegetable (Speed) Peeler

Sharp Knife - Large

Chopping Board - Plastic

Saucepan - Medium

Silicone Tongs

Ingredients

600 g Potatoes - Floury
2 tsp Fine/Table Salt
2 tbsp Vegetable Oil
2 tsp Sea Salt Flakes

Instructions

Put a kettle of water on to boil.
Half fill a medium saucepan with cold water.
Peel 600g Potatoes and put each into the pan of water as you peel it. This stops the potato discolouring. Make sure to cut off any brown or nasty spots on the potatoes.
Cut each potato into chucks around the size of a golf ball. You can vary the number of cuts on each potato depending on its size. You also don’t have to cut everything straight. The more faces and edges to a potato chunk, the more opportunity for crispiness.
Replace the chunks back into the cold water as you work.
Once the kettle has boiled and everything is cut, drain the cold water out of the pan using a colander.
Return the potatoes to the pan and cover with boiling water. Add 2 tsp Fine Salt and give it a stir.
Boil the potatoes on a medium high heat for roughly 20 minutes. Test the potatoes with a small knife. They want to be almost cooked through. The best roast potatoes are made when you are convinced that you over boiled them!
As the potatoes are nearly cooked, start the preheat setting on your air fryer if required.
Drain the potatoes well and leave them to sit for a minute and steam. You want as much water to evaporate off as possible.
Sprinkle over 2 tsp Sea Salt Flakes and 1 tbsp Vegetable Oil.
Toss the potatoes in the oil and salt. You can be a little rough as you want to chuff up the edges of the potatoes, You don't want to be so rough that you make mash.
Move the potatoes to the air fryer. I do this with tongs to prevent them from breaking up.
Air fry for 15 minutes at 200℃/390℉.
Use your tongs to turn the potatoes over.
Or if you are preparing these ahead of time, this is the point to stop cooking and store the roast potatoes until you want to finish the cooking and serve.
Air fry for a further 5 minutes at 200℃/390℉. If after that time you want them to have even more colour, keep cooking until you're happy with them.

Notes

This recipe is tested in a Cosori Lite (‎CAF-LI401S) with a 3.8 litre capacity. The square(ish) shaped basket is 21cm x 21cm and 24cm on the diagonal.
Not all models advise preheating is required. Please follow the recommended instructions for your model. Mine has a specific preheat setting which is 4 minutes at 205c.
For this recipe, I managed to fit in around 600g (20 roast) potatoes with more than enough room for air flow. I could potentially fit another 150g with just enough space left.
As all air fryer models are a little different, you may find that you can fit more or less in at a time. Some models include stacking shelves which will increase capacity.
Required cooking times and temperatures can also vary between models and brands. If you know that your air fryer runs a little hotter than most recipes suggest, use a lower temperature. And vice versa. Equally if you find that food cooks more quickly in your machine than instructions usually state, reduce the cooking time (or check it earlier) and vice versa.

Nutrition (Approx)