Indulge in the delectable simplicity of these quick and crispy air fryer roast potatoes, a contemporary take on the beloved British side dish. Perfectly suited for those seeking a hassle-free culinary experience, this recipe boasts a mere 5 minutes of preparation and a swift 20 minutes of cooking time in the air fryer. The star of the show here is the choice of floury potatoes, such as Maris Piper or red-skinned Rooster potatoes, selected for their ability to deliver a soft, fluffy interior encased in a golden, crunchy exterior.

The cooking process involves the ingenious use of a shallow tray insert within the air fryer basket, ensuring the potatoes remain in contact with the hot fat for that coveted crunch. The method is straightforward—after peeling and chopping the potatoes into generous 2.5cm chunks, they are rinsed, dried, and tossed in a neutral oil like rapeseed, avocado, or sunflower. A brief stint in the air fryer at 200°C/400°F sees them undergo a transformative journey, with intermittent turns and a gentle bashing with the back of a spoon to achieve that delightful ruffled edge.

The final touch involves an additional drizzle of oil and a sprinkle of Maldon salt and fresh thyme leaves before a concluding 10-minute stint in the air fryer. The result is a symphony of textures and flavors—crisp, golden exteriors complemented by the savory notes of thyme and the subtle richness of the oil. The recipe even provides an option for those with a bit more time on their hands—par-boiling the potatoes for a slightly altered texture.

Whether you choose the express route or indulge in the par-boiling method, these air fryer roast potatoes are sure to elevate your culinary endeavors. And fear not, for the nutritional information is included, allowing you to savor the satisfaction guilt-free. In just a matter of minutes, this recipe unfolds into a delightful side dish that will have your taste buds singing praises of simplicity and flavor in harmony.

Air Fryer Roast Potatoes

No par-boiling required for these quick, crisp air fryer roast potatoes. Only 5 minutes prep and 20 minutes cooking time.

Course side dish

Cuisine British

Keyword air fryer cooking, crispy potatoes, potatoes

Prep Time 5minutes minutes

Cook Time 20minutes minutes

Total Time 25minutes minutes



  • 700 g (1 ½ lbs) floury potatoes such as Maris Piper or red-skinned Rooster potatoes
  • 2 tbsp neutral oil such as rapeseed, avocado or sunflower
  • 1 tsp Maldon salt
  • 1 tbsp fresh thyme leaves

Optional for extra crunch:

  • 1 tbsp neutral oil such as rapeseed, avocado or sunflower


  • Peel and chop potatoes into 2.5cm (1 inch) chunks. Rinse under cold water and pat dry.700 g (1 ½ lbs) floury potatoes
  • Place a shallow tray insert into your air fryer basket. *see note 1
  • Add the potatoes to the tray. Drizzle on the oil and give a good shake or stir – so the potatoes are fully covered in oil.2 tbsp neutral oil
  • Cook for 5 minutes in the air fryer at 200C/400F, then turn the potatoes and cook for a further 5 minutes.
  • Turn the potatoes again and give them a bit of a bash with the back of a spoon – to ruffle the edges slightly.
  • Drizzle on a further tbsp of oil. Cook for another 10 minutes (so it will be 20 minutes cooking time altogether), until the potatoes are crisp and golden.1 tbsp neutral oil
  • Sprinkle with salt and thyme before serving.1 tsp Maldon salt,1 tbsp fresh thyme leaves


Note 1: Why use a tray insert for air fryer roast potatoes?

Roasting potatoes in the oven requires you to roast the potatoes in a roasting tray with fat in. The potatoes are sitting in the hot fat. This is what helps to give the potatoes that ‘crunchy shell’.If you try to roast potatoes in an air fryer in the regular basket (with holes in) any excess fat you add will drain through the holes, so the potatoes aren’t in contact with the hot fat. They’ll only have the small amount of fat you poured on coating the skin.This will result in roast potatoes that are browned, with only a very thin skin of crispness that’s also a little chewy.If they’re sitting in the hot fat, you’ll get a thicker skin of crunch, as the hot oil absorbs deeper into the skin.

Can I skip the tray insert and add directly to the air fryer basket?

Yes, of course. The skin will be less crunchy, but the potatoes will be browned. They will also have absorbed less fat, so they’ll be lower in calories and fat content.

Shouldn’t you par-boil the potatoes first?

This recipe is about making quick roast potatoes. I’ve prioritised speed and simplicity over getting the ultimate crunch. If you have more time, then yes, you can parboil the potatoes.

  • Par-boil the peeled and chopped  potatoes for 8-9 minutes – until softened at the edges.
  • Drain and give good shake to fluff up the edges further.
  • Add to the air fryer tray insert and place in the airfryer with the oil. Cook as per the recipe above, but reduce the cooking time by 5 minutes.

Nutritional information is per serving – this recipe serve 4.

Nutritional Information

Calories: 252kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 645mg | Potassium: 842mg | Fiber: 6g | Sugar: 11g | Vitamin A: 33715IU | Vitamin C: 37mg | Calcium: 74mg | Iron: 2mg