Airfryer Roast Potatoes Recipe and Tips! ⋆ Yorkshire Wonders (2024)
by Nikki
Airfryer Roast Potatoes Recipe – I love my airfryer and have used it a great deal over the last 7 years. Another favourite of mine is this Airfryer chips recipe. One question that pops up all the time is how to do the best air fryer roast potatoes. Now, there is more than one answer but I shall try to cover all bases!
Slimming World Style Airfryer Roast Potatoes
I bought my first airfryer when I was following the Slimming World diet, so it was really bought from a healthy eating point of view.
To make roast potatoes with the least calories then you need to use Fry Light or a similar low cal oil spray. Peel your potatoes like normal and cut into roast potato size chunks. Then, once you have popped them into your airfryer give them a liberal coating of Fry Light. It’s just one calorie a squirt so you don’t have to be sparing. Then, simply set the airfryer off at 200°C to do it’s work. I find they take around 25 minutes to cook, but usually check after around 20 minutes and then judge it from there.
Once they are finished you will have light, golden potatoes, crunchy on the outside and fluffy inside. Low calorie and very filling. If you are following Slimming World then these are considered syn free roast potatoes.
Tefal Actifry Roast Potatoes
If you are looking for good, healthy roast potatoes but are not being as strict on the calorie front, then a good glug of Olive Oil (extra virgin for the best taste) is what I recommend. Depending what style of airfryer you have you can approach this in two ways. If you have a Tefal Actifry then you can put your potatoes in the pan and then drizzle your olive oil over the top before setting them off. This works well as the Tefal Actifry has a solid bottom with a rotating paddle that constantly stirs, turning the potatoes over and over in the oil as it does so. I really prefer the Tefal Actifry from this point of view as it stops the potatoes drying out.
If you have the Tower Air Fryer or similar style like my Von Shef airfryer then I would put the potatoes into a bowl first. Then drizzle them with olive oil before tossing them so they are fully covered before adding the potatoes to the air fryer.
You can add some salt and pepper at this stage or something more interesting like garlic salt or celery salt.
From there, as before cook at200°C for 20-25 minutes. Then at the end you’ll find crunchy and tasty roasted potatoes.
Airfryer Potatoes Recipe
If you are feeling very decadent and are not looking for very low calorie roast potatoes, then consider adding some duck fat or beef dripping to the potatoes. This really gives the taste of having been cooked with the Sunday roast. This will only really work with the Actifry style airfryer with the paddle as the fat is drained off through the holes of the Tower style airfryers. Another tip for added flavour to the airfryer potatoes would be to add a couple of cloves of peeled garlic in for some lovely garlicky roast potatoes.
[lt_recipe name=”Airfryer Roast Potatoes” servings=”3″ prep_time=”10M” cook_time=”25M” total_time=”35M” difficulty=”Easy” summary=”Make fluffy on the inside, crunchy on the outside airfryer roast potatoes.” print=”yes” image=”https://yorkshirewonders.co.uk/wp-content/uploads/2019/02/airfryer-roast-potatoes.jpg” ingredients=”8 Medium Sized Potatoes;Fry light or olive oil” ]To make roast potatoes with the least calories then you need to use Fry Light or a similar low cal oil spray. Peel your potatoes like normal and cut into roast potato size chunks. Then, once you have popped them into your airfryer give them a liberal coating of Fry Light. It’s just one calorie a squirt so you don’t have to be sparing. Then, simply set the airfryer off at 200°C to do it’s work. I find they take around 25 minutes to cook, but usually check after around 20 minutes and then judge it from there.[/lt_recipe]
If you are interested in healthy recipes and have a sweet tooth, check out this recipe for no added sugar muffins.
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If you are a Sunday lunch lover you might light to read my Yorkshire Pudding recipe or my guide to the best Yorkshire Pudding tins.
If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you're preparing roast potatoes in advance and find they have gone soggy in the fridge.
In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”
Preheat a large shallow roasting tin in the oven until hot before adding the fat to the tin and heating for five minutes. Carefully add the potatoes, turning them in the fat until coated and scatter over the thyme sprigs. Return them to the oven and roast them for around 45 to 55 minutes until golden brown and crisp.
Put the dripping, butter and 1 tablespoon of oil in your largest roasting tray placed on a medium heat. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat. Spread them out in one, fairly snug, even layer leaving a small gap between them. Cover and leave in the fridge overnight.
Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get hotter without imparting off flavors.
Boil chunks of potato until they're just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they're crisp and crackling. The boiling and roughing-up steps are the real keys.
Goose fat is one of the first choices for roast potatoes because first of all – it tastes nice! It has a really rich flavour compared to your more common vegetable oils. It's a bit like how cooking your roast potatoes in dripping from your turkey can add more flavour to your spuds too – they're both animal fats.
Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown. Sprinkle with salt and roast for 30 minutes, or until starting to colour. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp.
These tips are completely doable, actually pretty much fail-proof. SOAK your potato chunks in cold water. This removes some of the starch and helps get them super duper crispy. Soak them at least one hour.
This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
You're using the wrong oil. You're using very starchy potatoes and not soaking to remove some of the starch. You're putting them in the pan wet. You are overcrowding the pan and they are steaming.
I sometimes parboil small potatoes, like new potatoes or fingerlings, before roasting so that I can roast them at a higher temperature to get the outsides brown and crispy. If I didn't par-cook them first, roasting at the higher browning temperature they would burn before they got cooked all the way through.
Roast for 1hr until golden and crisp, and don't forget to turn them occasionally to ensure they cook evenly. Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch.
Parboiling helps soften the potato insides before the roasting begins, so you won't be tempted to burn the outsides in exchange for less undercooked insides. Boil the potato chunks for eight to 10 minutes—they won't be fully cooked, but they'll be ready for the next step.
Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.
Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil. Excess moisture will increase the cooking time of potatoes and may result in soggy spuds.
If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.
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