Crispy Air Fryer Potatoes Ultimate Golden Crunch Roasties

Instructions:

1. Peel and Chop: Peel the potatoes and chop them into roughly 1.5-inch (4 cm) uniform pieces. Consistency is key for even cooking.
2. Rinse and Start Cold: Place the chopped potatoes in a large saucepan and cover with cold water. Add a generous pinch of salt.
3. Parboil: Bring the water to a rolling boil. Reduce heat slightly and cook for 8–10 minutes, or until the edges of the potatoes are soft and look slightly translucent, but the centres are still firm. Do not cook them all the way through.
4. Drain Thoroughly: Drain the potatoes immediately in a colander. Let them sit for 30 seconds to allow excess steam to dissipate.
5. Rough Up (Crucial Step): Return the drained potatoes to the empty, hot saucepan. Cover with the lid and shake the pan vigorously for 30 seconds. This crucial step roughs up the surface, creating the starchy edges necessary for maximum crunch.
6. Preheat: Preheat your air fryer to 400°F (200°C) for 5 minutes.
7. Season: Drizzle the high-heat oil over the roughed-up potatoes. Toss until every potato piece is evenly coated. Add the salt, pepper, garlic powder, and dried rosemary. Toss again until all pieces are well seasoned.
8. Load the Basket: Transfer the potatoes to the air fryer basket. Do not overcrowd; the potatoes must be in a single layer or spread thinly to allow hot air to circulate. If necessary, cook in two batches.
9. First Cook: Air fry for 10 minutes at 400°F (200°C).
10. Shake and Continue: Open the basket and give the potatoes a good shake to flip and redistribute them. Return to the air fryer and cook for another 10–15 minutes, or until deeply golden brown and shatteringly crisp.
11. Check Doneness: Pierce with a fork to ensure the interior is soft and fluffy. They should sound dry and hollow when rattled in the basket.
12. Serve Hot: Transfer immediately to a serving dish. Give them a final sprinkle of coarse salt if desired.