Make crispy Ninja air fryer roast potatoes with fluffy centres, both parboiled and no-parboil methods included for an easy Sunday roast side.
These Ninja air fryer roast potatoes are my go-to when the oven is already full but I still want proper crispy roasties. I've tested them both with and without parboiling, so whether you've got a bit of extra time or need them on the table quickly, I've included both methods below.
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If I've got time, I'll always parboil them first because roughing up the edges gives you that lovely crispy outside and fluffy middle. But the no-parboil version works really well too, which is handy when you suddenly realise the roast potatoes haven't gone in yet!
I tested this recipe in my Ninja Dual Zone and cook the potatoes directly in the drawer without the crisper plate. That keeps them in closer contact with the oil and gives them more of a roast-potato finish rather than just an air-fried potato.
If you have more time and are trying to save oven space, definitely check out these slow cooker roast potatoes too. Whichever version you pick, be sure to cover them in lashings of gravy!
After more air fryer potato recipes? You will love these air fryer loaded potato skins, crispy smashed potatoes in the air fryer & these easy Parmentier potatoes.
Jump to:
- 🥘 Ingredients You Will Need
- 🤔 Should You Parboil Roast Potatoes Before Air Frying?
- ✏️ How to Make Air Fryer Roast Potatoes
- 🤔 How Do I Know When the Roast Potatoes Are Done?
- 🤔 Should I Remove the Crisper Plate?
- 🤔 Can I Make These in a Different Air Fryer?
- 💡 Lauren's Top Tips
- 🤔 Why Aren't My Air Fryer Roast Potatoes Crispy?
- 🔨 The Meal Planning Toolbox
- 🍴 How To Serve
- ⚡ More Potato Recipes
- 📖 Recipe
- 💬 Comments
🥘 Ingredients You Will Need
Here is a brief overview of the ingredients needed to make these air fryer roast potatoes. As written, the recipe is free from the top 14 UK allergens.
✋ Double check all packaging for allergens ✋
- Potatoes - Floury potatoes work best because they give you a fluffy middle and crisp outside. I normally use Maris Piper, but King Edward or Rooster are also good.
- Olive Oil - Helps the potatoes brown and crisp. You can swap it for rapeseed or vegetable oil if you prefer.
- Seasoning - I have used a mixture of garlic powder and salt & pepper.
See the recipe card for full information on ingredients and quantities.
🤔 Should You Parboil Roast Potatoes Before Air Frying?
You don't have to parboil roast potatoes before air frying them, but if I have the time, I prefer to. Parboiling softens the outside of the potato so you can rough up the edges before air frying, which gives you a crispier outside and fluffy middle.
If you skip the parboiling, they still cook really well in the air fryer. The outside is just a little smoother and less craggy.
| METHOD | EXTRA PREP | AIR FRYER TIME | RESULT |
| Parboiled | 7-10 min plus draining | About 20 mins | Crispiest outside, fluffiest middle |
| Not parboiled | None | 25-30 mins | Still crisp, quickest prep |
✏️ How to Make Air Fryer Roast Potatoes
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Start by peeling your potatoes and cutting them into chunks approx 4-5cm across. Try and make them evenly sized to help them cook evenly.
Parboil Option
Step 1: Place the potato chunks in a saucepan and cover with cold water. Add a pinch of salt, then bring the water to the boil.
Parboil for 10 minutes, until the outsides are softened but the potatoes are still firm inside.
Step 2: Drain the potatoes well, then give the pan a gentle shake to roughen up the edges of each chunk-this helps to create a crispy texture on the outside during air frying.
Allow the potatoes to steam dry for a few minutes, which will also help with crispiness.
Step 3: Transfer the potatoes to a mixing bowl and coat them in the olive oil, along with the garlic powder, salt, and pepper.
Stir well until the seasoning has covered the potatoes.
Step 4: Place the potatoes directly into the bottom of your Ninja Dual air fryer, removing the crisper plate.
Step 5: Air fry at 190°C/375˚F for 20 minutes, shaking the basket a couple of times so they cook evenly. Serve immediately while hot and crispy!
No Parboil Option
Step 1: In a mixing bowl, toss the raw potato chunks with olive oil, garlic powder, salt, and pepper, making sure they're all evenly coated.
Step 2: Place the potatoes directly into the bottom of your Ninja Dual air fryer, removing the crisper plate.
Step 3: Air fry at 190°C /375˚F for 25-30 minutes, shaking the basket halfway through to ensure even cooking.
Serve immediately for golden, crispy roast potatoes!
🤔 How Do I Know When the Roast Potatoes Are Done?
They should be deep golden and crisp on the outside, and a knife should slide easily through the middle. If the centres are soft but they're still looking a bit pale, give them another 2-3 minutes and check again.
🤔 Should I Remove the Crisper Plate?
In my Ninja Dual Zone, I cook these without the crisper plate. I find that keeping the potatoes directly in the drawer gives them more contact with the oil and a more roast-potato-style finish.
If you prefer to use the crisper plate, you can, but the timings and texture may be slightly different.
🤔 Can I Make These in a Different Air Fryer?
Yes. I tested this recipe in my Ninja Dual Zone, but the same method can be used in other air fryers. Basket size and power vary, so treat the timings as a guide and start checking them a few minutes early the first time you make them
💡 Lauren's Top Tips
⭐️ Rough Them Up More Than You Think: If you're parboiling, don't be too gentle when you shake the pan. Those rough edges are exactly what turn lovely and crispy in the air fryer.
- ⭐️ Use A Different Fat: I normally use olive oil, but duck or goose fat works really well if you want something a bit more special.
🤔 Why Aren't My Air Fryer Roast Potatoes Crispy?
❌ The potatoes were too wet
If you've parboiled them, let them steam-dry properly before adding the oil. Moisture on the outside makes it harder for them to crisp.
❌ The drawer was too full
If the potatoes are piled on top of each other, they won't brown as evenly. Split them between both drawers or cook in batches if needed.
❌ You used a waxy potato
Floury potatoes such as Maris Piper or King Edward give you a much fluffier middle and rougher edges than waxy varieties.
❌ The chunks weren't the same size
Smaller pieces can brown before the larger ones are cooked through, so try to keep them roughly the same size.
❌ They just need a little longer
Air fryers vary, so if your potatoes are cooked through but still a little pale, give them another 2-3 minutes and check again.
🔨 The Meal Planning Toolbox
🗒️ Make Ahead
You can peel and cut the potatoes earlier in the day and keep them submerged in cold water in the fridge. Drain them really well and dry them before cooking.
If you're using the parboiled method, you can also parboil them ahead of time, drain, rough up the edges and leave them to cool before air frying later.
🗒️ Batch Cooking
If you're cooking more than 500g, use both drawers or cook in batches rather than piling the potatoes too high. They'll crisp much better with a bit of space around them.
🗒️ Leftovers
Keep leftover roast potatoes in an airtight container in the fridge and use them within a few days. They're great chopped up and added to a breakfast hash or served alongside leftovers from your roast.
🗒️ Freezing
Let the cooked potatoes cool completely, then freeze them in a single layer on a tray before transferring them to a freezer bag or container. Freeze for up to 3 months.
🗒️ Reheating
The air fryer is my favourite way to reheat leftover roast potatoes as it helps crisp them back up again. Air fry at 180°C for around 5-7 minutes, or until piping hot all the way through.
🍴 How To Serve
These are made for a Sunday roast! Serve them with roast chicken, slow-cooked beef brisket or leg of lamb, plus Yorkshire puddings, gravy and your favourite veg.
They're also really good with my air fryer honey roasted carrots, air fryer parsnips or pan-fried Brussels sprouts.
For more ideas, check out these 21 delicious side dishes to serve with roast potatoes.
⚡ More Potato Recipes
If you still can't get enough potatoes, check these recipes out too!
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Ninja Air Fryer Roast Potatoes
Equipment
Ingredients
- 750 g (1.6 lb) white potatoes like Maris Piper
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Peel and cut potatoes into even-sized chunks.
Parboil Option
- Place the potatoes in a saucepan, cover with water, and add a pinch of salt. Bring to the boil and parboil for 10 minutes until slightly softened on the outside.
- Drain the potatoes, then shake them in the pan to roughen the edges. Let them steam dry for a few minutes.
- In a mixing bowl, toss the potatoes with the oil, garlic powder, salt and pepper until well coated.
- Place the potatoes directly in the bottom of your Ninja Dual air fryer. (Remove the crisper plate)
- Air fry at 190°C for 20 minutes, shaking a couple of times throughout to ensure even cooking. Serve immediately,
No Parboil Option
- In a mixing bowl, toss the raw potato chunks with the olive oil, garlic powder, salt and pepper until evenly coated.
- Place them directly in the bottom of your Ninja Dual air fryer. (Remove the crisper plate)
- Air fry at 190°C for 25-30 minutes, shaking the basket a couple of times whilst cooking. Serve immediately.
Notes
Potatoes: Maris Piper work particularly well. Cut into roughly 4-5 cm chunks for the timings above.
Parboiled: Parboil for 7-10 minutes, rough up the edges, then air fry at 190°C for around 20 minutes.
No parboil: Air fry at 190°C for 25-30 minutes.
Crisper plate: I remove mine and cook directly in the drawer.
Batch size: Avoid overcrowding; use both drawers if needed.
Reheating: 180°C for around 5-7 minutes until piping hot.
Stuie says
I tried both methods in the same batch. Used cold-pressed rapeseed oil, plenty of sea salt and cracked pepper. The par-boiling was 10 minutes. I needed 30 minutes at 190, judging by eye, to get mine looking about right. They are delicious.
Lauren Woodger says
Glad you enjoyed them ! 🙂
Lauren Woodger says
Was really surprised at how crispy these turned out! Really tasty.