Air Fryer Roasted Potatoes

By gbvampy1

Peel the potatoes or not, it's up to you. We all know by now that not peeling is far more nutritious and less wasteful of food -- peeling potatoes results in about a 25% loss of potato. However, there's also the factor that peeling gives you more of a classic roasted potato because it has more crunchy surface.

Leftovers are best reheated in the air fryer as well, to restore their crispness to them. Try about 3 to 4 minutes at 160 C (320 F).

Ingredients

• 1.25 kg (2 3/4 lb) potato
• 1 teaspoon of oil

Details

Preparation time 45mins
Cooking time 5mins
Adapted from hotairfrying.com

Preparation

Step 1

Wash potato, cut into large chunks, adding chunks to a large bowl.
2.Add 1 teaspoon of oil to the bowl of potato chunks and just using your clean hands, toss well until all surfaces are coated. (Tip! first have air basket pulled out and beside you, ready to receive the potatoes, because your hands will be oily.)
3.Cook (no need to pre-heat) at 160 C (320 F) for 25 minutes.
4.Take out the potatoes and tip them back into the bowl you have been using. Toss them in there briefly and gently using a large spoon.
5.Transfer potato chunks back into fryer basket. Place back into machine, raise temperature on the machine to 180 C (350 F), and cook for another 7 minutes.
6.Take out the potatoes and tip them back into the bowl you have been using. Toss them in there using a large spoon. (At this point, a few might look just about done, but once you toss them you'll see that there's loads that aren't quite as far along.)
7.Transfer potato chunks back into fryer basket. Leave temperature unchanged. Roast for a final 7 minutes.
8.Serve piping hot. Best reheated in machine