It doesn't get easier than this air fryer roast potato recipe - you don't even need to boil the potatoes first! Cooking them in the air fryer frees up more room in the oven for the rest of your Sunday Lunch elements, plus, they take a fraction of the time
We've used goose fat for a touch of luxury, plus it helps deliver really crispy roast potatoes, but you can use pretty much any fat you prefer - just avoid high smoke oils like extra virgin olive oil.
If you need any advice on which air fryer to buy, then we have you covered with our GHI best buys.
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Yields:
2 serving(s)
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Cal/Serv:
282
Ingredients
1Tbsp.
goose fat
500g
floury potatoes, peeled cut into small chunks
Directions
Step 1Preheat the air fryer to 200°C according to manufacturers instructions.
Step 2If your goose fat isn’t at room temperature, put it into a ovenproof bowl and warm for 1-2min in the air fryer until melted (or if your air fryer doesn’t allow this, put into a heatproof bowl and warm in the microwave for 30sec bursts on medium until melted).
Step 3Toss the potato chunks with the liquid fat, then put into the basket/spread evenly on to the tray of an air fryer. Cook for 20-25min, turning/shaking halfway until golden and cooked through. Season and serve.
Can I make these vegetarian?
Absolutely! Goose fat adds a touch of luxury but you could use solid vegetable fat or rapeseed oil (not extra virgin!) for a veggie option, or try beef dripping or duck fat if you fancy.
What sort of potatoes should I use?
Floury potatoes (the opposite to waxy new potatoes) are best for roasties - we love King Edwards or Maris Piper. A red-skinned potato, such as Rooster, also makes fabulous roast potatoes, but needs a little careful watching, as the higher sugar content means they brown faster than white varieties.
Hungry for more?
Deep-dive into all the Good Housekeeping Cookery Team's tips and tricks for the humble spud with our guide to the perfect roast potato.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
