How to Make Crispy Potatoes in the Air Fryer

The air fryer is known for producing golden food with little or no oil, but potatoes do not always turn out as hoped. They can often emerge pale, soft on the outside and without the much-loved crisp texture.

This is because potatoes naturally contain plenty of moisture and have a smooth cut surface. Without the right preparation, the flow of hot air cannot form the perfect crust.

How parboiling improves air fryer potatoes

The first secret to successful air fryer potatoes is parboiling. Once the potatoes have been peeled and cut, place them in boiling water with half a teaspoon of bicarbonate of soda.

The bicarbonate of soda makes the water slightly alkaline, helping to break down the potato's outer structure. This releases extra starch onto the surface, creating the ideal foundation for a golden, crisp crust during cooking.

It also leaves the inside of each potato softer, delivering the perfect contrast between a crisp outer layer and a creamy centre.

Creating texture: the step that makes all the difference

After parboiling, it is essential to drain away every trace of water. Return the potatoes to the pan, then shake them vigorously.

Although it may seem straightforward, this stage is crucial. Shaking the potatoes deliberately roughens their surface, producing small cracks and coarse patches. These imperfections are exactly where the air fryer's heat works most intensely, creating the desired crunch.

The dry ingredient that boosts the crust

For anyone after an extra-crisp finish, experts suggest one final touch: sprinkle semolina or flour over the potatoes before putting them in the air fryer.

This dry ingredient absorbs the moisture still left on the surface and helps build an even more golden, firm coating. The result has a texture similar to traditional fried potatoes, but uses far less oil.

How to cook potatoes correctly in an air fryer

Once the potatoes are textured and seasoned, arrange them in the air fryer basket in a single layer. Avoiding overlap is vital so that the hot air can circulate freely.

Cooking time and temperature will vary according to the appliance model, but they should be cooked until golden on the outside and soft inside. Shake or turn them occasionally to ensure even browning.

Restaurant-worthy results at home

Following these three simple tips completely changes the air fryer potato experience. Bicarbonate of soda provides the foundation, shaking creates texture, and the final dry ingredient completes the crust.

With a few small preparation changes, you can achieve incredibly crisp, tasty potatoes that are much closer to those served in restaurants, all without traditional frying.