Lemon and rosemary airfryer roast potatoes

Air-fried roast potatoes are so much quicker than roasting them in the oven, and this recipe is great for small numbers.

Lemon and rosemary roast potatoes. Credit: Quadrille / Rita Platts

• serves

  4

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 1.2 kg (2 lb 10 oz) Maris Piper potatoes, peeled and cut into even-sized chunks (see Note)
• 1 lemon
• 3 rosemary sprigs
• good pinch of sea salt
• 1 heaped tbsp duck or goose fat

Instructions

1. Put the potatoes into a large saucepan of cold water with thick strips of peel from half the lemon, a sprig of rosemary and the salt.
2. Cover with a lid and bring to the boil. Simmer for 5 minutes, then drain well, removing the lemon peel and rosemary. Toss the potatoes in the duck or goose fat, ensuring each piece is well coated.
3. Preheat the air fryer to 200°C (400°F).
4. Tip in the potatoes and roast for 20 minutes, tossing halfway through cooking.
5. Meanwhile, finely grate the rest of the lemon and finely chop the needles from the remaining rosemary sprigs.
6. Sprinkle the lemon zest and rosemary over the potatoes, giving them a good mix, and return to the air fryer for another 5 minutes. Serve immediately.

Note

• You could use King Edward, Dutch cream, sebago or desiree potatoes in stead of Maris Piper.
• This recipe was created using both a single basket-style (5.2-litre/21-cup) air fryer and an ovenstyle one. Cooking times can vary depending on the model you use.

Recipe and image from Foolproof Air Fryer by Louise Kenney (Quadrille). Photography by Rita Platts.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.