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Air fryer goose fat roast potatoes

Air fryer goose fat roast potatoes

By Alexander Ferreira
10’ Prep time
50’ Cook time
60’ Total time
352 Calories
4 Serving

Summary

These 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.
Alexander Ferreira 0 Followers

Step by Step

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Step 1

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.
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Step 2

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.
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Step 3

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.

Ingredient

  • Rosemary
    Rosemary
    3
  • Garlic
    Garlic
    3 clove/s
  • Maris piper potatoes
    Maris piper potatoes
    750 grams
  • Plain flour
    Plain flour
    1.5 tbsp
  • Cider vinegar
    Cider vinegar
    1 tsp
  • Flaky sea salt
    Flaky sea salt
    1 tsp
  • Goose fat
    Goose fat
    5 tbsp
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