Imported from the web

Extra-Craggly Air-Fried Roast Potatoes

Name: Extra-Craggly Air-Fried Roast Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: potatoes (Cut into bite-sized pieces; amount not stated in the source.); water (For boiling the potatoes; amount not stated in the source.); 0.25 tsp baking soda; 2 tbsp ghee or clarified butter (The transcript says “a couple tablespoons.”); garlic salt (Amount not stated; add with the ghee.)

Recipe by Chef Fatty Facebook

Imported by John Tan on SeeMeCook

Bite-sized potatoes are boiled with baking soda to roughen their surfaces, coated in ghee and garlic salt, then air-fried until craggly and crisp. The technique is presented as a way to make a proper roast potato.

4 servings45 minBritish

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Ingredients

potatoes (Cut into bite-sized pieces; amount not stated in the source.)
water (For boiling the potatoes; amount not stated in the source.)
0.25 tsp baking soda
2 tbsp ghee or clarified butter (The transcript says “a couple tablespoons.”)
garlic salt (Amount not stated; add with the ghee.)

Steps

1
Cut the potatoes into bite-sized pieces.
2
Boil the potato pieces with ¼ teaspoon baking soda. The source explains that the alkaline baking soda breaks down the potato surface.
3
Drain the potatoes.
4
Add a couple tablespoons of ghee or clarified butter and garlic salt to the drained potatoes.
5
Shake the potatoes so the coating roughens their surfaces and creates extra-craggly edges.
6
Air-fry the potatoes at 450°F for 30 minutes, until roasted and crisp-looking.

Notes

The source does not specify the potato variety or quantity, the amount of boiling water or garlic salt, whether the potatoes should be fully tender before draining, or whether to shake the air-fryer basket during cooking.