Air Fryer Roast Potatoes

Crispy air fryer roast potatoes made with just a few ingredients and ready in 20 minutes. This easy side dish features golden, crunchy edges and a fluffy center, perfect with any weeknight dinner or Sunday roast. Uses floury potatoes and minimal oil for a healthier option.

Crispy on the outside, fluffy on the inside — these air fryer roast potatoes are a quick and easy side dish using just a few simple ingredients. Ready in 20 minutes and packed with flavor, they make the perfect accompaniment to any meal.

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Ingredients

• 700 g (1½ lbs) floury potatoes (e.g., Maris Piper or Rooster), peeled and chopped into 3–3.5 cm chunks
• 2 tbsp neutral oil (rapeseed, avocado, or sunflower)
• 1 tsp Maldon salt (or your preferred flaky sea salt)
• 1 tbsp fresh thyme leaves

Optional – for extra crunch:

• 1 additional tbsp neutral oil

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Instructions

1. Prep the Potatoes:
   Peel and cut the potatoes into bite-sized chunks (around 3–3.5 cm). Rinse under cold water and pat dry thoroughly with a clean towel or kitchen paper.
2. Load the Air Fryer:
   Place a shallow tray insert or mesh rack into the air fryer basket (see Note 1). Add the potato chunks and drizzle with 2 tablespoons of oil. Shake or stir well to coat the potatoes evenly.
3. Start Cooking:
   Cook in the air fryer at 200°C (400°F) for 5 minutes. Shake or stir the potatoes, then cook for another 5 minutes.
4. Rough Up the Edges:
   After 10 minutes, shake the basket again and lightly bash the potatoes with the back of a spoon to create rough edges. This step adds extra surface area for maximum crispness. Drizzle over 1 more tablespoon of oil.
5. Final Cook:
   Return the basket to the air fryer and cook for another 10 minutes, until the potatoes are golden and crispy all over.
6. Finish and Serve:
   Sprinkle with Maldon salt and fresh thyme before serving.

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Tips

• Dry thoroughly: Removing moisture helps the potatoes crisp up better.
• Use a tray or rack: Elevates the potatoes for better air circulation and even browning.
• Don’t skip the shake: Tossing during cooking ensures uniform texture and color.
• Roughing the edges: Lightly bashing gives the potatoes that classic roast texture.

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Variations and Substitutions

• Herbs: Swap thyme for rosemary, parsley, or oregano.
• Garlic: Add a few smashed garlic cloves in the last 5 minutes of cooking for extra flavor.
• Spices: Sprinkle with paprika, onion powder, or a dash of chili flakes before cooking.
• Oil-free: Use a cooking spray or skip the optional oil for a lighter version.

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FAQs

Can I make these ahead of time?
They’re best fresh, but you can reheat them in the air fryer for 5 minutes at 180°C (356°F) to restore crispiness.

What kind of potatoes work best?
Floury potatoes like Maris Piper, Rooster, or Russets give the fluffiest interior and crispiest exterior.

Can I double the batch?
Yes, but cook in batches or use a dual-drawer air fryer to avoid overcrowding.

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Serving Suggestions

• Serve with roast chicken, steak, or grilled fish
• Add to a brunch plate with eggs and sausages
• Top with grated Parmesan and serve as a snack or appetizer
• Pair with a dipping sauce like aioli or herbed yogurt

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Why You’ll Love This Recipe

This method gives you perfectly crispy roast potatoes in just 20 minutes, using less oil than traditional roasting. No need to boil first — just chop, toss, and air fry. With minimal cleanup and endless flavor variations, it’s a foolproof side dish for any day of the week.