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Maris Piper Potatoes2kg
2kgItem price
£2.10Price per unit
£1.05/kgThese classic roasties are as soft and crunchy as they would be cooked in an oven but use less fat, thanks to the air fryer. Adding a little vinegar when you parboil the potatoes helps them stay together, allowing you to cook them to the point of collapse for extra-crisp edges.
For tips on cooking safely with your air fryer, go to the method tab.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the air fryer to 180ºC. Peel the potatoes and cut into large chunks (halve small ones and quarter larger potatoes). Put in a saucepan and rinse in a few changes of cold water to remove excess starch. Cover with cold water and add the salt and vinegar. Put on a lid and bring to the boil over a high heat, bubbling for 10 minutes, or until the potatoes are very tender but still holding together.
Drain and allow to steam-dry for at least 5 minutes. Return to the dry pan and sprinkle over the flour. Holding the lid on firmly, give the pan a few firm shakes to break up the edges of the spuds and distribute the flour. Warm the goose fat in a small pan until just melted then pour over potatoes; give the pan a further shake to coat. Put the potatoes in the air-fryer basket, spreading in a snug single layer on top of the rack. Bash the garlic cloves and add to the basket with the rosemary.
Insert the basket into the air fryer and cook for 35-40 minutes, flipping them halfway, until crispy and a rich golden. Serve sprinkled with extra flaky salt.
Customer safety tips
Typical values per serving when made using specific products in recipe
Energy | 1,468kJ/ 352kcals |
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Fat | 19g |
Saturated Fat | 5g |
Carbohydrates | 39g |
Sugars | 1.7g |
Fibre | 4.1g |
Protein | 4.1g |
Salt | 1.3g |
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