Air fryer roast potatoes have a better flavour if 1 unusual ingredient is added to oil

With fast approaching, many of us will be planning the final touches for our Sunday roast dinner. Despite technically being a side dish for an Easter Sunday meal, served up next to a leg of lamb or roast chicken, potatoes can easily be the star of the show if cooked correctly.

Whether you're of the belief that you should parboil potatoes before roasting them, or simply stick them in the microwave, there's one kitchen appliance that will guarantee crispy potatoes in practically no time. Considering that a roast dinner on Easter Sunday can feel like a mammoth task to take on, if you have an , you might want to consider trying this recipe that will have extra tasty roast potatoes ready to serve in less than an hour using two kitchen essentials.

In a video posted on Instagram, the chef Sam Stern shared his recipe for getting perfectly crispy roast potatoes in the air fryer and said: "I tested a ton of different styles and methods and I've never had a better roast potato than these."

To get roast potatoes even more crispy in the air fryer, Sam adds bicarbonate of soda to create "a rougher edge for more crisp."

Adding this to the water when boiling the potatoes will allow them to go soft and fluffy on the inside, but keeps the top layer of the potato starchy, making for extra crispy roast potatoes.

But his secret ingredient is something a little more unusual. More commonly used as a base for soups, stews and sauces, Sam gets extra tasty roast potatoes without having to "compromise on crunch" by adding a stock cube.

Sam then adds ghee, which he describes as "the ultimate fat as they take on the flavour", to the air fryer tray before placing the potatoes in it for 40 minutes, allowing them to fully soak up the flavours from the stock cube and get golden and crispy on the outside.

How to get crispy and flavourful air fryer roast potatoes for Easter Sunday roast dinner

Ingredients

• One kilogram Maris Piper potatoes, peeled and cut into equal chunks

• Half chicken or vegetable stock cube

• 100ml melted clarified butter/ghee

• Half tsp bicarbonate of soda

• 75ml olive oil

• One tbsp chopped fresh rosemary

• One tbsp thyme

• One bulb of garlic, broken into cloves with skin still on

• A pinch of salt

Method

Bring a pan of cold water to boil and add a pinch of salt and your bicarbonate of soda. Add the potatoes when cold, and once boiling, cook for around 10 minutes to ensure they're fully cooked through.

Drain the potatoes and place them onto a tray, leaving them to steam dry to room temperature. While they're cooking, combine the chicken stock cube and olive oil, mashing them together with a fork.

Remove the cooking tray from your air fryer and add the ghee to the base. Preheat it to 200C and once hot, add the potatoes. Sprinkle them with salt and the stock and olive oil mixture, making sure all the potatoes are covered and in an even layer on the tray.

Cook for 20 minutes at 200C. After 20 minutes, turn the potatoes and add the garlic. Place them back in for another 20 minutes until crispy and golden, keeping an eye on them depending on your air fryer. Serve immediately once done.