Perfect Roast Potatoes from Margaret Morgan

FB: Air Fryer Fanatics Australia & New Zealand

PERFECT ROAST POTATOES

Recipe 1 (image 1)

Cut potatoes (I used kestrel but any type for roasting will do) into equal size quarters and parboil for 6 to 8 minutes depending on the size of the potatoes. Drain the water out by lifting the one end of the saucepan and letting the water drain free or drain in a colander. Replace the lid and toss the potatoes to roughen up the edges just a little but not too much.

Add some olive oil and salt and toss again to make sure the potatoes are all covered with the oil.

If you are going to air fry these with your roast add them when there is only 25 minutes of the roast air frying time left. These were done at 160C with a roast pork dish but we left them in the air fryer for an extra 10 minutes after taking the meat out to crisp them up even more. The meat was resting during this time. It’s the same process if you have chicken or beef allowing the potatoes to soak up a little of the meat juices. If you are going to air fry these with your roast add them when there is only 25 minutes of the roast air frying time left. These were done at 160C with a roast pork dish but we left them in the air fryer for an extra 10 minutes after taking the meat out to crisp them up even more. The meat was resting during this time. It’s the same process if you have chicken or beef allowing the potatoes to soak up a little of the meat juices.

If you are air frying them on their own turn the heat up to 180C and air fry for 25 minutes and they should be nice and crispy.

Recipe 2 (image 2)

1 large whole potato skin on (I used kestrel)

Olive oil

Garlic powder

Smoked Paprika

Italian seasoning

Pepper and a little salt

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