Video summary

This Is Exactly How I Make Perfect Roast Potatoes in an Air Fryer

Main summary

Key takeaways

Cooking

Presenter / Channel

Backyard Share Farm Rick (air-fryer roast potatoes). No external sources were mentioned.

Ingredients (with quantities/substitutions mentioned)

  • Potatoes: cubed (amount not specified); “guesstimate” split into two batches
  • Cold water: to boil the potatoes (might have to add a bit more)
  • Salt: added to the boiling water
  • Optional: turmeric — a tiny amount (“only on the end of that spoon”) for yellow potatoes
  • Oil for coating (amount not specified):
    • vegetable oil, beef dripping, duck fat, goose fat, or rice bran oil
  • Seasonings for both batches (amounts not specified; “only a little”):
    • rosemary salt (used instead of dried rosemary separately)
    • pepper
    • garlic powder
    • onion powder
    • dried thyme
  • Key “one ingredient” comparison (two lots):
    • Batch A: potato starch — about 1 tablespoon
    • Batch B: corn starch / corn flour — about 1 tablespoon
  • Coarse sea salt: for final seasoning while potatoes are hot (“always season when hot”)

Equipment / Preparation

  • Air fryer with two baskets (dual-basket): cooks both batches side-by-side and allows syncing
  • Pot / boiling water setup
  • Colander / strainer to drain potatoes
  • Two bowls:
    • used to split the potatoes into the two starch batches
    • for shaking/roughing edges
  • Technique cues:
    • rough up the edges for crisping
    • briefly air-dry after draining before coating

Method (step-by-step with timings/temps/technique)

  1. Cut potatoes for roasting

    • Cut into similarly sized pieces.

  2. Boil in salted water

    • Add potatoes to a pot of cold water and salt.
    • Bring to a boil, then boil 8–10 minutes from when it starts boiling.
    • Optional: add a tiny amount of turmeric for yellow potatoes.
    • Turn off heat and drain.

  3. Air-dry after draining

    • Let potatoes sit for a couple of minutes to release steam.
    • Goal: create a nice edge on the potatoes.

  4. Split into two batches and rough up

    • Divide potatoes into two bowls.
    • Shake/fluff each bowl to rough up the edges.

  5. Coat with oil + seasonings (both batches)

    • Add chosen oil to both bowls (coating side-by-side).
    • Add rosemary salt, then pepper, garlic powder, onion powder, and dried thyme.
    • The only intended difference is the starch added next.

  6. Add the single-variable starch

    • Batch A: add ~1 tablespoon potato starch
    • Batch B: add ~1 tablespoon corn starch / corn flour
    • Placement note (for comparison): potato starch on the bottom of the batch, corn starch on the top, keeping them separate.

  7. Air fry (dual-basket)

    • Preheat/sync air fryer to 200°C.
    • Cook 20 minutes, then shake, then cook about another 15 minutes (described as ~30–35 minutes total).
    • After ~20 minutes:
      • check, because the smaller basket cooks quicker
    • Later phase described:
      • 10 minutes, watching due to uneven cook rates
      • after ~5 minutes, stop at the right time (“pause/turn it off”), stating the baskets received equal time

  8. Season immediately and serve

    • Season with coarse sea salt while potatoes are hot.
    • Serve right away (they test crunch/fluff by piling them up).

Technique Results / What to Look For

  • Target texture: crispy outside and fluffy inside
  • Outcome achieved for both starches:
    • crunchy skin
    • light/fluffy interior
  • Conclusion: no real difference between potato starch and corn starch/corn flour in this air-fryer method.

Tips & Common Issues Mentioned

  • Starch taste concern resolved: they avoid a baking soda method; starch is the tested variable.
  • Edge development matters: drain and let potatoes steam off for a couple minutes before oil/seasoning.
  • Size matching: cut potatoes so pieces are similar size.
  • Season hot: salt is added when potatoes are hot.
  • Dual-basket timing: one basket may cook faster—watch carefully.

Variations (concise)

  • Optional turmeric for yellow potatoes
  • Oil choice: vegetable oil, beef dripping, duck fat, goose fat, or rice bran oil
  • Starch swap comparison: potato starch vs corn starch/corn flour (both work similarly)
  • More oily option: “squirt more oil over,” though the air fryer is meant to use less oil

Original video