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A white plate filled with golden, crispy roasted potatoes sits on a blue surface, with a silver serving spoon. Rosemary sprigs and a small bowl of salt are nearby.
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5 from 1 vote

Crispy Ninja Airfryer Roast Potatoes

Get super crispy Ninja airfryer roast potatoes in half the time of an oven! They come out fluffy, golden & so delish.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side
Cuisine: British
Servings: 6
Calories: 344kcal
Author: Mimi Harrison

Ingredients

  • 1.5 kg Maris Piper potatoes, peeled
  • 1 tbsp fresh rosemary, finely chopped

Cupboard Essentials

  • Flakey salt
  • 6-8 tbsp rapeseed oil
Metric - US Standard

Instructions

  • Start by slicing your potatoes into your quarters and smaller potatoes into halves. Pop into a large saucepan with heavily salted cold water.
  • Once boiling, set your timer to 12-15 minutes, or until fork-tender.
  • When there are 5 minutes left on your timer, remove the crisper plates and divide the oil into the base of your Ninja Dual Airfryer trays. Preheat the oil at 200°C for 5 minutes.
  • Drain your potatoes and give them a good shake in the colander to rough up the edges. Pour half of the mix in each basket and give them a shake to coat in the oil. Airfry (at 200°C) for 15 minutes.
  • After 15 minutes, rotate the potatoes and then use the ‘Max Crisp’ setting for 5-10 minutes to further crisp up.
  • Combine a good few pinches of flakey salt with the finely chopped rosemary. As soon as the roasties are ready, season the potatoes with the rosemary salt. Enjoy!

Notes

  • Don't be gentle after parboiling, give the potatoes a good shake in the colander to create those fluffy edges.
  • If you decide to only cook half the batch, I would still split the potatoes across both baskets. The more room they have to air fry without touching, the crispier the result.
  • Don't skip the 5-minute oil preheat. Dropping the potatoes into hot oil ensures they don't stick or get greasy. Just be careful!
  • Toss the Ninja airfryer roast potatoes in the rosemary salt the second they come out of the baskets. The heat helps it all cling to the skins. And do this after cooking, not before - or they'll burn.

Nutrition

Calories: 344kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g