1 day Ago
Struggling to make crispy roast potatoes and fed up with opening the oven to soggy bottoms? I was too, until I found a way to make the perfect roasties just in time for Christmas, all thanks to this secret weapon (and method). Like me, you’ve probably made roast potatoes to accompany your chicken or turkey more times than you can remember. But I’ve never been able to make them just as good as your local gastropub or how TV chef James Martin does on a Saturday morning.
Now I know the secret to making the best roast potatoes ever (Image: Molly Court/Newsquest) My roast potatoes have never been fluffy or crispy enough like you see on the M&S adverts either (without dripping in oil, that is). That was until I followed expert advice from Martin Senders, Philips' air fryer chef. He suggested the secret to making the perfect roast potatoes lies in the bottom of an air fryer, with a simple hack or two during preparation.
Want to know how I made the crispest roast potatoes using the air fryer with a little help from Martin? This is how I created some seasonal magic in the kitchen. How I made the fluffiest and crispiest roast potatoes – it’s easy Have you ever dried chopped potatoes before cooking them? (Image: Molly Court/Newsquest) Martin said to make sure you give the potatoes “a quick pat” with some dry kitchen roll or paper towels, to get them as dry as possible once chopped. I did exactly that, as he advised it helps remove moisture, “paving the way for an extra crispy roastie with that heavenly fluffy inside”, as overly wet potatoes “won’t crisp up well”.
Do you know what? He was completely right. I’ve never done this step before and I’m pretty sure it was key to making them the fluffiest I’ve ever seen, something I hadn’t achieved until this week (no matter how many recipes I’ve followed in the past). Next, Martin shared that although one of the many benefits of air fryers is that they use less oil than traditional cooking methods, ensuring your potatoes are evenly covered in an oil of your choice, is “crucial” to achieving that "perfect" crisp.
Don't be afraid to use a generous amount of oil - it makes such a difference (Image: Molly Court/Newsquest) You’ve probably guessed by now, but Martin got it spot on once again. When using my air fryer in the past, I’ve always been hesitant to use a lot of oil as they often don’t need it, but this time I was more than generous when it came to covering my chopped-up potatoes – Martin certainly had my trust. Before I turned the air fryer on, I also seasoned it with salt and pepper.
If you’re wondering the best way to apply the oil, it’s totally up to you – you can either spray or drizzle it. All that was left was to leave them to cook for around 20 minutes – I then gave them a quick check and decided to cook them for another 10 minutes (30 minutes in total). Is it cheaper to cook with an air fryer or oven? For reference, I used two medium potatoes and a small potato, which was more than enough for two people.
When the air fryer timer went off, I quite frankly ran into the kitchen as the smell was mouth-wateringly good. To my surprise, I found my roasties sizzling, golden and ready to be crunched with delicious fluffy insides – what heavenly little clouds of carbs. Dear air fryer, I’m sorry I ever doubted you.
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