These classic roasties are as soft and crunchy as they would be cooked in an oven but use less fat, thanks to the air fryer. Adding a little vinegar when you parboil the potatoes helps them stay together, allowing you to cook them to the point of collapse for extra-crisp edges. For tips on cooking safely with your air fryer, go to the method tab.
Category: not set
Cuisine: not set
750 g floury potatoes (we used Maris Piper)
1 tsp flaky salt plus extra to serve
1 tsp cider vinegar
1 tbsp plain flour
3 clove/s garlic unpeeled
3 rosemary sprigs
5 tbsp goose fat
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