A microwave turns leftover roast dinner soft and sad. The air fryer brings it back — crisp potatoes, juicy meat, just-tender veg. The trick is to reheat by component, not all at once. Here's how.
Key takeaways
Q: How do you reheat a roast dinner in an air fryer?
A: Reheat the components separately at 160–180°C (320–360°F) — potatoes and meat first to re-crisp, veg briefly at the end.
Q: Why reheat separately?
A: Each part needs a different time — together they'd be unevenly done.
Component by component
- Roast potatoes: 180°C for 5–7 minutes to re-crisp — see our guide.
- Meat: 160°C for 3–5 minutes, covered loosely, so it heats through without drying — see reheating roast chicken.
- Veg: 170°C for 3–4 minutes at the end.
- Yorkshires: 180°C for 2–3 minutes to crisp back up.
- Gravy: warm separately on the hob.
Heat the meat gently and the potatoes hot — that order keeps everything at its best.
Frequently asked questions
How do you reheat a roast dinner in an air fryer?
Reheat the components separately at 160–180°C — potatoes and meat first to re-crisp and heat through, then the veg briefly at the end, and warm the gravy on the hob.
Why reheat roast dinner components separately?
Each part needs a different time and temperature — potatoes want a hot blast to re-crisp, meat a gentler heat so it doesn't dry out — so doing them together gives uneven results.
How do you stop reheated roast meat drying out?
Reheat it at a lower 160°C, covered loosely with foil, just until hot through, rather than blasting it hot like the potatoes.