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.
PinAirfryer Roast Potatoes Recipe to Pinterest
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.”
If you roast them at too high a temperature, you risk browning the outsides before the insides are cooked through. Cook them for too long at a lower temp, though, and they may dry out (telltale signs: leathery, tough) on their way to Tender Town.
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 very hot to achieve maximum crispiness.
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.
In most potato recipes, I recommend starting potatoes in cold water and bringing them up to a boil. This helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through.
When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust. This results in fries that are both tender on the inside and crispy on the outside, mimicking the texture of fries you might find in restaurants.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. 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.
"Salt your potatoes at the end of the cooking process - not the start," they wrote on the post. This is because salt draws moisture from the inside of the potato to the surface - and nobody likes a soggy roast spud. Following these steps will give a "delicious glass-like crunch" they promise.
To have a truly marvellous roast potato, one must simply let the potato dry completely after parboiling, before roasting in extremely hot fat. If you have two ovens you can cook them separately to your roast at a different temperature.
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.
Put the whole thing in a low oven (200–225F). If you have convection (a fan oven), go with the lowest temperature it will allow and use the fan. Don't try to hold them much more than 30 minutes if at all possible.
A baked potato needs to be cooked for at least 45 minutes to an hour at a high temperature (around 400-425 degrees Fahrenheit) to become crispy on the outside. You might not be using enough oil. If you're not using enough oil to coat the potato, it won't get crispy as it bakes.
A: 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.
Address: Apt. 203 613 Huels Gateway, Ralphtown, LA 40204
Phone: +2135150832870
Job: Regional Design Producer
Hobby: Nordic skating, Lacemaking, Mountain biking, Rowing, Gardening, Water sports, role-playing games
Introduction: My name is Fredrick Kertzmann, I am a gleaming, encouraging, inexpensive, thankful, tender, quaint, precious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
