Okay, this recipe has been a long time coming… so long in fact that I’d forgotten I hadn’t posted it until someone asked me on Instagram the other day. Let’s just say I’ve been attempting to perfect air fryer roasties ever since I first got the beast almost three years ago. The main way these differ from their oven-roasted counterparts is that it’s not really convenient to heat up the oil (or goose fat) until almost spitting before adding the potatoes because I’ve found these turn out better in the air fryer by putting them directly in the hot basket (no pan). So what I do is douse the potatoes in lovely evoo (or sometimes a combo of evoo and melted butter), quickly toss them and throw them into the pre-heated basket, giving them a shake every ten minutes and squirting them with a bit more evoo if they look like they need it.

As I say, I’ve tried several variations and they were all good, but not quite “there” yet, if you know what I mean. And then I came across Nigella’s recipe for Perfect Roast Potatoes which included a dredging in semolina after par-boiling and just before hitting the hot goose fat. So two things… I couldn’t find semolina anywhere here and wasn’t using spitting hot oil. And so instead I threw a handful of panko crumbs over the hot and freshly evoo-doused par-boiled potatoes, gave that a toss, and then right into the hot basket. And hey… success.

Ingredients and instructions below…
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