Air fryer roast potatoes get every bit as crispy as oven roasties — in less time and with less oil. The trick is a quick parboil and a good shake. Here's exactly how.
Key takeaways
Q: How long do roast potatoes take in an air fryer?
A: Air fry roast potatoes at 200°C (400°F) for 22–28 minutes, shaking twice, after a short parboil.
Q: Do you have to parboil first?
A: For the fluffiest middle and crispiest edge, yes — 8 minutes in boiling water roughs up the surface so it crisps.
Times & temperatures
| Step | Temp | Time |
|---|---|---|
| Parboil | Boiling water | 8 min |
| Air fry | 200°C / 400°F | 22–28 min |
| No-parboil (quicker) | 200°C / 400°F | 25–30 min |
The crunch method
Parboil for 8 minutes, drain, then shake the colander to rough up the edges — those fluffy bits are what crisp into crunch. Toss in a tablespoon of oil and air fry, shaking twice. Don't crowd the basket: one layer is the difference between crispy and steamed.
The recipe
Crispy Air Fryer Roast Potatoes
Ingredients
- 800g Maris Piper potatoes
- 1 tbsp oil
- 1 tsp semolina (optional, for crunch)
- Salt
Method
- Peel, chop and parboil for 8 minutes; drain and shake.
- Toss with oil, semolina and salt.
- Air fry at 200°C (400°F) for 22–28 minutes.
- Shake twice for even colour.
Tips
- Maris Piper or King Edward give the fluffiest middle.
- Semolina or polenta in the toss adds extra crunch.
- Try the same method for a jacket potato or sweet potato.
Frequently asked questions
Do you need to parboil potatoes before air frying?
Not strictly, but parboiling for 8 minutes and roughing up the edges gives noticeably crispier roast potatoes.
What potatoes are best for air fryer roasties?
Floury varieties like Maris Piper or King Edward crisp up best while staying fluffy inside.
Why are my air fryer roast potatoes not crispy?
Usually too little space or too much moisture. Dry them well after parboiling and cook in a single layer.