Perfect air fryer roast potatoes

Craggy, deep-golden roasties with a glassy crunch, using a fraction of the oil and none of the oven.

The parboil-and-rough-up step is what creates the surface area that turns into crunch. It is the one stage worth not skipping, and it is why these beat anything you can do with raw potato.

Ingredients

Serves 4 · tap to check off

• 1kg floury potatoes, peeled and halved
• 2 tbsp olive oil
• 1 tsp semolina or fine polenta
• 2 sprigs rosemary
• Sea salt

Method

1. Parboil. Simmer in salted water for 8 minutes, until the edges just yield to a knife.
2. Rough up. Drain, then shake hard in the dry pan until the outsides are fluffy and scuffed.
3. Coat. Toss with the oil and semolina while still steaming hot.
4. Air fry. Cook at 400°F for 30 minutes, shaking every 10 minutes. Add the rosemary for the last 5.