Being a retired chef there’s even a easier way to, prep them as usual, then microwave them for approximately 4 minutes, allow steam to evaporate, then cook them in your air fryer approximately 20 minutes 180c seasoned with a little spray of oil. No other ingredients needed 😊👍👍ps no need to parboil 😊😊
My family tell me I'm an amazing cook and I do most of the cooking but I ain't no chef . This is how I've been doing my Roast , Chipped and Fried Potatoes. Really find you get a nice crisp edge . Far far quicker . Lovely .
Made these today for the first time. Did not have semolina so used corn flour. Still turned out awesome. Best roasties I’ve ever made in less than half the time.
I made these potatoes today and I've got to say, they're the best roast potatoes I've ever eatern. They even beat my mum's lol. Thank you so much for sharing.
Just found you on RU-vid. I am a new Nija Air Fryer owner. . Great idea for roast spuds. Simple straightforward instructions with humour! What more do you need???
YOU ARE THE AIR FRYER MAN!! My son has recently bought me the 9.5 ltr Ninja (Yesterday!! 09/06/2024), which although I was kinda interested in? I never actually bought one. 1st day, I tried to do my roast potatoes in them? (4/10!! So I am now looking on RU-vid for tips? I thought that my potatoes were a bit dry? and thought of taking the bottom tray out (like you do!) BUT .... ALL other videos I've watched tell me to leave in????? Thank-you sooooo, much!! Your roast potatoes look the best I've seen? AND ... I will try to repeat? I'm smiling to myself!! After watching this? Cause ..... I was right! About the bottom tray being out!!?? Many thanks.
My experience. Boil pots with cold water. (Use this water afterwards to make gravy, it’s packed with vitamins etc) This allows time for heat to get to the middle of the potatoes meaning a softer, creamier middle. When boiling, move them around so the ones at the bottom don’t cook quicker then the top ones. It’s risky but I take them as far as I can before they start falling apart. Fluff them up. Pop into plenty of sizzling hot olive oil and baste. When they start to crisp, gently squash them until they crack open, Baste well again and the oil will get into the cracks and just help make the most crispy, soft centred creamy roast potatoes ever. Season with salt and eat! Yum!
They look lovely, i could just eat them. I made some roasties the other week and they were lovely. I par boiled mine first, i have a cosori dual blaze, so i took the crisper tray out, then put some oil in the bottom and some flavouring, added the potatoes and coated them in the oil and flavouring, half way through cooking i squashed them down with a potato masher so they burst out of their skins a bit. They were the best roast potatoes I've ever eaten. That was a good tip how to cut them up into the same size pieces
I Absolutely love these roast potatoes made them yesterday and tonight just try the same recipe but made them into chips what a great recipe to use for them both thanks you defo need to try making them. Looking forward to try more of your recipes.
What a fabulous message Kelly! ♥️ I'm absolutely thrilled that you've tried them and love them. 😍 I'll have to have a go at cutting them into chips and using the same method too ...I bet they're delicious! 😋 Thanks for letting me know that they worked so well for you. If you try the other recipes, do let me know how you get on! 😃😉👍
Very well made video. Easy to follow. I'm cooking these today. I usually just oil the potatoes after steaming them (microwave) but going up a gear with this method.
I was about to post the same comment., clear and concise and worthy of a Delia Smith video. Maybe you are too young to remember her on UK TV but she was the best and her recipes ALWAYS worked.
They look lovely. I do mine in the same air fryer, cut up and toss in bowl with olive oil, sea salt and black pepper. Cook on ‘roast’ for 25 minutes, shake drawer a few times during cooking.
My wife is one of these fussy eaters where if something doesnt sound right she instantly doesnt like it. When I told her I'm going to try these roast potatoes with semolina for Christmas she instantly pulled the don't give me any face , mate when I got her to try a piece it was a game changer , best roast potatoes she had ever tasted. They are absolutely delicious, followed your recipe and turned out perfect, to the user who commented alot of steps just for roast potatoes , it really wasn't and the result was worth it..
🥳🎉 Brilliant! That's excellent news 😍 And you're right, it's not really a lot of steps - it looks like a lot of steps written down, but when you actually do them it takes just minutes! 😉👍 ...and as you say, it's well worth it! 😋 Thanks for letting me know. That's such great news. I'm so glad it was successful for you too! 😃
I can relate, I just make it and don't tell my husband what the ingredients are. He refuses all sorts of food if he knows what is in it, unless it's meat or offal 🤮
I just want to say as a new subscriber ilove your recipes . Also the way you reply to comments made that are totally not good and disrespectfull .you reply with respect respect but make your point well done you.
Thank you so much! I'm glad you like the recipes. It's people like you that make it all worth while! 🙏 It's a funny old world - you make some videos as a bit of a hobby and put them on RU-vid for free. Nearly ¼ million people can watch the video and say something nice or simply scroll by ...and then one individual will go to the trouble of logging in and expending the energy just to say something unconstructive, unnecessarily negative or nasty. It says so much more about them doesn't it? Fortunately, they are just 1 in a ¼ million ...and the overwhelmingly vast majority of people are kind 😊❤️ Thanks again x
I must try semolina when doing my roast spuds for Christmas Day dinner as, like most people, I love them crispy on the outside and fluffy inside. Cheers for this. Oh, I do them in my air fryer but the basket comes out in two parts, the bottom half and the part with the handle. I use spray butter when doing roasties normally but will give this a go.
The semolina is a wonderful addition. As your air fryer model is the kind that has a basket in 2 parts, just give the potatoes a good spray of oil all over to make sure there are no dry areas. Hope they turn out well for you! 😉👍
I love my dads airfryer. We have two Sunday dinners a week😂 always make the extra effort for roasties. It's a lot quicker than doing them in the normal oven.
It certainly is Andrew! If I was cooking these potatoes in my regular oven, they'd be going in on 180°C-190°C for about an hour ...and they'd still need basting/turning every so often, just as you have to in the air fryer. You need to spend time on your roasties - I think they're the best bit! 😁 I regularly cook an entire roast dinner in my dual zone air fryer - meat, veg, the lot ...in fact, I think I've only used my regular oven about 3 times since Christmas! 🤪
Just got my 1st air fryer and it is the Dreo from Kickstarter. Cant believe the results and speed. I have just done small potatoes in oil and season raw and in 24 mins there were bloody amazing. However, I still think roasts in a carbon steel baking pan in the oven is the way to go. And I do Heston's method of boiling them AT LOT with their skins in a hessian bag. Be gentle and you're fine. oil and butter and job done.
I have just ‘discovered’ you! Your video are excellent- very yummy recipes, beautifully and concisely explained with all relevant information in description box!! Of course, I have ticked and subscribed!!❤️
Admittedly I am not an expert on varieties of potatoes and I am not sure the ones you mention are available to me here in the USA so what can I substitute them for?
Hi Donald. You want to use a floury potato which which has a dryer flesh/lower water content. In the U.S. your best equivalent would be a Russet. Russets have a softer, dryer flesh that is suitable for mashing and making french fries. They should work perfectly! 😉
Yes, same here. The prep is the same, it's what gives you the same results. The only difference is the air fryer does it much quicker and with much less energy. The cubic capacity of one of my air fryer drawers is 14x smaller than my oven ...so that's 14x less space to heat up. If you were cooking for a large group and had many things to roast all at the same time, it would still make sense to use your oven. The air fryer just offers you a quick, energy efficient alternative when an entire oven isn't needed ...or, when your oven's full of other things and you need to cook something but you've run out of space! 😉👍
Great recipe, thanks. I bought some semolina especially (but I have used all-purpose flour before now - equally successful!). However, the semolina came in handy - I made a pudding too!!
@@ecole3139 never done that before il give it a go only just got my dual zone air fryer so first time cooking a Sunday roast today here in misserable UK lol
@@stevesauck7001 I'm not familiar with the instand vortex, but they should do. I think you have to be mindful that different brands of air fryers do differ very slightly and some may have faster fans and be more fierce than others. As a general rule, keep the temperature the same (because in theory, 200°C is 200°C and should be exactly the same in any air fryer!) and as long as you keep an eye on your food and adjust the timings slightly here and there, you should be fine. As you get to know your model, you'll know automatically what adjustments need to be made and whether yours needs a minute or two longer each time, or a minute or so less 😉👍
I am not criticizing you in any way. I do have some observations which for many who are very experienced cooks and being a Brit, love my Roast Dinner, am new to the air fryer idea and am trying to learn it and find any benefits. This looks pretty much the same as good roasties in a normal oven and the timing looks almost the same. A normal oven is larger so do not need to turn as often. Not sure what the benefit of an air fryer/oven is? Would you please explain the benefits? It's smaller so heats up faster. The elements are about the same W so use the same elec per min of use. Im not a fan of par boiling but know many like this method, put that to a side. I use a very fine cheese/lemon grater to roughen the edges of the spud to add crispy flakes/ peaks etc. In a normal non fan oven, I will cook at around 180C for 30 mins. Peel to oven to plate. I turn once after about 15 mins. The flour I agree adds a nice coat, I use polenta flour, its the same idea. With the air frier being smaller, I'd need to cook in batches, a normal oven I can use a normal roasting tin and cook in one. Would you please expand and explain more on why I should move from a normal oven to a air fryer. Ive brought 2 of them so would like to know how to use them and create better than I have created the old way for many years. Thank you and please help us to understand why we should make the change.
Hi Jessica, thanks for your message! I think you've answered your own question! There is no right or wrong way of doing it and it's not about moving away from an oven and towards an air fryer, it's about perhaps adding an air fryer to your kitchen arsenal and using it to complement the way you cook. I still use my oven. If I was cooking a large Sunday roast for many people, I would have a much larger roasting dish and do a whole batch of roast potatoes in the oven, along with parsnips, a whole joint of meat and perhaps some stuffing balls, all on different shelves, all cooking at the same time. But, if I'm cooking a smaller batch, the air fryer is quick, clean and convenient. Also, my oven takes a good 10-15 mins to preheat to a high temperature and the roast potatoes take a good 40 mins or so to roast them how I like them, so I don't agree that the timings are the same - the air fryer is instant, there's no preheating and they're done from start to finish in about 25 mins. In terms of economy, the air fryer savings can be up to 75% less than using an oven and this has been tested and demonstrated by Utilita. For example, it's not about the size of the element, it's about how much work that element needs to do in order to cook the food. For example, my Neff oven has an internal cubic volume of 65 ltrs. One draw of my Ninja has a cubic capacity of 4.7 ltrs ...that's 14x less than my oven. The element in my oven has to heat up and maintain a temperature in a cooking chamber 14x greater than the air fryer. The oven also has to be on for longer and generally at a higher temperature. The concentrated forced hot air, from a high speed fan, in a cooking chamber 14x smaller than an oven, in less time, at a lower temperature and with no preheating, means the energy savings of using an air fryer are obvious. In my Ninja Dual Zone, I can have chicken breasts in one drawer cooked in 15-20 mins, whilst potatoes and parsnips roast in the other drawer in 20-25 mins. I steam broccoli for 5 mins on the hob ...that's an entire roast dinner for up to 4 people cooked in 25 mins. The 9.5 ltr capacity of the two drawers combined mean the elements have to heat up and maintain the heat in 2 cooking chambers that is STILL 7.2x less than the oven. I use my air fryer every single day and I find is so incredibly quick and easy, but I'm not here to convince you to use it instead if your oven, I'm simply here sharing some of the recipes I do in my air fryer, to hopefully help people get the best out of theirs 😉👍
Air fryer benefits? Easy, much quicker therefore uses less overall energy, assuming the small size isn't an issue. Also better results for things like real chips.
Hmm why not use the roast program that is recommended for roasted potatoes?? Just wondering as ninjas own recipes does use the roast program to get the potatoes brown and crispy.
Yes you could! It would still cook them the same. The only difference is, the Roast function has a lower speed fan. I find that the high speed fan of the Air Fry function on my Ninja gets my potatoes cooked through crispy and quickly. 😉 However, different models do differ... For example, on my Cosori Dual Blaze, I use the Roast function for my roast potatoes. On the Cosori, the Roast fan speed is the same as Air Fry, but more heat is directed from the bottom element than the top element, which sort of cooks them from the underside and makes them delicious, crunchy and very similar to how they'd cook in a traditional oven. The Roast function on the Ninja (with its lower fan speed) cooks slightly slower allowing the inside of food to cook gradually, without the exteriors overcooking too quickly. This is perfect for roast joints of meat and potatoes that haven't been par boiled as it allows the insides to soften slowly during the cooking the process, and the exteriors to become crispy over time. Some air fryers don't have a separate Roast function (many just have one 'air fry' function and that's it) so par boiling and using a method that utilises the general Air Fry function I find gives great results, similar to a traditional oven, in the shortest amount of time ...whatever model you use 😉👍
A King Edward is a low moisture, floury potato that's widely available over here. Different varieties are bred in different countries all over the world I guess. A good substitute in the US would be a Russet, but after Googling, it would seem that Idaho is also a high starch, low moisture potato, so I imagine that would be fine too 😉👍
Ha yes! I've tried it, but I thought it was awful. 😖 I get the theory, in that making the water alkaline may help to break down the potato flesh, but I've always thought if you're not careful with bicarb of soda, it can make things taste a bit soapy. 🫤 I only did it once and when I added it to the potato water, I thought it created a sliminess that I just didn't like. 😬 In my experience, I don't think you can't beat boiling them in just clean plain water. But each to their own! Is the baking soda a technique you use?
@@AirFryerFella Yes, I do, I think it produces a crispier crust, but I've seen you're doing that with the semolina, which is a great idea which I have to try.
Hi Tracey , Yes! You can use 'light in colour' refined olive oil, but not extra virgin. As I stated in my reply to you on another video, extra virgin olive has a low smoke point of around 190°C and would burn at the temperature needed to cook these potatoes. When oils with inadequate smoke points are used for cooking at high temperatures, they burn and nasty chemical compounds are produced which can be harmful. 'Light in colour olive oil' is refined and has a smoke point of around 210°-220°C, so it would be perfect for this recipe. The fact it is refined means some of the nutritional value is lost, but conversely, 'extra virgin olive oil' (which is unrefined, healthier, but has a much lower smoke point) would burn and should only be used for dipping, drizzling and salad dressings. It normally states this on the bottle. I used rapeseed oil in this recipe as it has an even slightly higher smoke point still. I try and buy cold pressed whenever I can as it has better nutritional value. Rapeseed is readily available in the UK and has a smoke point of 220°-230°C making it even more stable for cooking at high temperatures ...but light in colour olive oil will work just fine. 😉👍 Avocado oil is even better still with a smoke point of 250°-270°C, but unfortunately it is very expensive! 😬
I found something online called 'corn semolina' which is interesting - I've never used it so don't know what it's like, but that might be a good alternative. Either that or a light sprinkle of buckwheat or rice flour might even give you a similar texture. Remember that potato is in itself a starch, just like semolina/wheatflour, so if in doubt, just give the potatoes a good shake after par-boiling to roughen up the exteriors (you're almost creating your own potato starch flour exterior) a nice seasoning of salt and pepper and this will still crisp up nicely in the hot oil 😉👍
Semolina is a pale yellow, semi-milled, coarsely ground durum wheat that's high in gluten. It's traditionally used to make puddings and is readily available in the UK. I'm not 100% sure if it's the same (or if it's available in Canada) but somebody in the US mentioned 'Cream of Wheat'? I'm not familiar with it so can't guarantee it's the same thing, but it certainly sounds the same. You could try Durum pasta flour perhaps if that is available?
Hi! In the UK we have a widely available semolina made by a company called Whitworth's. It's traditionally used for hot and cold puddings and desserts. In their description they say, "Following harvest, the wheat is carefully milled to produce fine golden grains of Semolina." It's more like flour and not at all coarse, so if you can get your hands on semolina flour, that is what I'd recommend 😉
You need a floury potato which is one that has a dry texture (as opposed to waxy). There seems to be a lack of potato diversity in North America and the closest thing you'll get will probably be a Russet. Although some will say it's only 'semi-floury', the Russet has a lower moisture content and therefore a drier texture, so Russet would be at the top of my list 😉👍
Look great, going to try them for my fam of 4 but I guess if feeding lots of people for xmas day, not enough space in the air fryer to do enough roast potatoes
I suppose it depends how big your air fryer is, but yes, if you need to cook a lot for a large family, you're better off doing a large tray of them in the oven - especially as people usually go for second helpings!! 😋 You can still follow the same recipe and the principle is the same. You can either cook them slowly in your oven on 190°C for 50-60 mins ...or faster on 200°C for about 40-45 mins 😉👍 Enjoy! 😋
Just tried it. As expected, there is no substitute for using a lot more oil. They were crispy and fluffy but completely lacked that glass finish. So yep, they do look the part but just as with deep frying chips, you cannot get the same from an Air fryer. If you happen to like the taste where there is not a lot of oil then you'll love these. So the big question is, has anyone actually put a good layer of oil in their fryer?
You can add more oil Dave. In fact you should spray with more oil periodically to ensure there are no dry areas. I also add butter towards the end to give them that little bit extra flavour. You can also cook them for longer if you like them crunchier. It's down to individual taste. There are no hard and fixed rules. Don't feel afraid to add more oil and increase the cooking time slightly if you want a more fried potato taste and texture.
Goose or duck fat would be amazing Philip! Animal fats generally have a high smoking point and so are perfect to use in the air fryer. It'll also make your roasties really tasty ...I shall do the same at Christmas. I used a veg oil for the video to make it suitable for anyone, but if you're happy using animal fats, go ahead and do it ...they'll be delicious! 😋
@@AirFryerFella thanks for that and getting back so quickly. Yes, I’ll have a practise prior to Xmas but think this will be the way to go. I’m intrigued to try the semolina too, thanks for the tip 😄
Also, is this ingredient Semolina a pure ingredient or is it flour based? A little more attention to detail would be helpful. Especially for your international viewers. Thanks.
It's a widely available ingredient that has traditionally been used for puddings in Europe for generations. Semolina is semolina, just as sugar is sugar. When I use semolina, asking me to pay 'a little more attention to detail' is like asking me to pay more attention to detail when I use flour or sugar. I don't normally describe the chemical structure of every ingredient and Google is a marvelous tool if you are not familiar with an ingredient or if for some unknown reason it is not available in your country. Semolina is in itself, pale yellow, high protein, semi-milled or coarsely ground durum wheat flour. There is nothing added to it, so I guess you could say yes, it is a pure ingredient. Although it is yellow in colour, its high gluten content means you cannot just substitute with polenta or corn flour - the two things are not the same. Someone in the comments section mentioned a brand name of 'Cream of Wheat' in the U.S. This is a brand I am not familiar with, but after Googling it, it certainly sounds similar. Failing that, unbleached, coarsely ground durum wheat pasta flour may also be a good alternative.
It may seem a lot of steps, but it really isn't. If you're short on time, don't soak them, just rinse under the tap until the water runs clear. You don't have to add semolina - just shake and roughen them up in the pan. ...and you only need to turn them a couple of times during cooking - at 10 and 15mins. Feel free to add extra oil if you want or cook for a little longer for extra fried potato crunch and taste. Follow the steps for the very best results, but modify as much as you need to suit your requirements. 😘
They look delicious, I've yet to discover they joys of cooking in an air fryer but they take roughly the same time to cook in a conventional oven without the need to attend to them quite so much. When I use the oven, I've par bolied, tossed them in either flour or semolina, dropped them into an oven tray containing oil that's been brought to an almost smoking temp. I make sure to cover all sides of the potatoes with the oil, pop them in the oven and check/turn them once. After 20-25 mins they are cooked to perfection...plus you can fit way more into an oven tray so I'm struggling to see the benefits of using an air fryer for this particular recipe.
Hi Karena, I only tossed them 3x in 20 mins, so they didn't need tending that much! 😁 I think the nature of the air fryer, with its high speed, instant, forced ultra-heated hot air means they do cook much quicker in the air fryer than in the oven. I mean for example, my Neff oven has an internal volume that is 14x greater than a single drawer in my dual-zone air fryer ...that's 14x more volume to heat up and energy to pay for. My oven would take 10 mins or more to preheat and if I was cooking potatoes to get them to this standard in the oven they'd take at least 40 mins at 200C. If I wanted to get potatoes of this crispiness on the outside and fluffiness in the middle, I'd probably end up cooking potatoes at 190C for an hour to be honest. There is actually no need to preheat an air fryer, but I do for 5 mins in this recipe just to heat the oil ...but I mean, chicken breasts cook instantly (without any preheating) in the air fryer in about 17 mins, and a whole chicken cooks in 55 mins from start to finish with gorgeous cripsy skin and a perfect internal temperature of 80C. I whole joint of pork with THE most amazing crackling is cooked in 55 mins and cakes cooked - again without any preheating - in 15 mins! Stop resisting Karena, I think you need to go out and buy one! 🤪😁
Agreed............and it works out a lot cheaper than having the oven on for everything. Of course it's horses for courses so yes, we use the double oven when cooking at Christmas, Easter, birthdays etc where you have a lot of food to prepare but Karen sounds as if she's out to prove we don't need airfrier. Retired couple who very rarely use the oven these days but another bonus is speed of cooking and easy clean up after. No roasting pans or red hot trays to deal with. Perfect, go buy one! NINJA AF400 Airfrier.
You could use the Roast function if you wanted to, Air Fry is just a bit faster. The difference between the functions is the fan speed and the temperatures available in each setting: "Max Crisp" is the "jet engine", fastest fan speed and has a temperature range of 210°C to 240°C. Great for extra crispness and to prevent coated frozen foods going soggy. "Air Fry" has a high fan speed and has a temperature range of 150°C to 240°C. Great, general, all-round setting for foods you would normally deep fry or cook in a hot fan oven for crispy exteriors. "Roast" has a slightly lower fan speed than Air Fry and has a temperature range of 120°C to 210°C, great for roasting joints or anything that might benefit from having a very slightly lower fan (i.e when you don't want the exterior to over do before the interior has cooked through). "Bake" has an even lower fan speed than Roast and also has a temperature range of 120°C to 210°C. Perfect for baked goods or when you want to cook with a much slower fan speed i.e. when doing recipes with grated cheese - the low fan stops the cheese blowing around! "Reheat" has a slightly lower fan speed still and has a temperature range of 130°C to 210°C, so great for just warming things through without them over cooking. The lowest fan speed is "Dehydrate" and has an ultra low temperature range of 40°C to 90°C, perfect for proving yeast based doughs or slowly removing moisture from food over many hours, i.e drying herbs, beef jerky, apple slices, banana chips etc. The fan speed basically decreases with each setting on the dial, from Max Crisp, downwards. Once you know your way around the settings, it can really help you to get the best results. Hope that helps 😉👍
After parboiling use the hot water to cook vegetables and, finally, gravy. Less gas or electricity used and gives added flavour. Or, save to make soup for enrichment.
Looks good - I am going to make these tonight and also your lion crackling joint. It might make things easier for old geezers like me if you summarise the recipe (where you put the equipment list) 😵💫- perhaps you did and I missed it. E.G, Soak for 15 min, Parbboil 10min Air fry 200C for 20 mins etc, cos now I am going to have to watch them over and over to get the times/temperatures embedded in my skull.
Aha! Yes, well to save you watching it again, here's a rundown! 1. Cut the potatoes (use Maris Piper or King Edwards) and soak them in salted water for 30 mins - if you're in a rush, don't worry, simply rinse them until the water runs clear. 2. Remove crisper plate and put about 3tbsp of oil into the bottom of the air fryer basket. Get the oil hot by setting it to Air Fry at 200°C for 5 mins. 3. Meanwhile, par boil your potatoes for no longer than 5 mins. 3. Drain the potatoes and then (optionally) sprinkle a couple of spoons of semolina onto the them. Replace the saucepan lid and give them a gentle shake. 4. When the air fryer's preheated. Place the potatoes into the basket. They should sizzle in the hot oil. When they're in, immediately turn them over and spray any dry areas with a little extra oil. 5. Set the air fryer to Air fry at 200°C for 20 mins. 6. Give them a shake and turn after 5-6 mins and season with salt and pepper. 7. After 12 mins add a knob of butter for flavour, or any other spices/herbs you might like and give them another shake to coat them in the butter and flavourings. 8. After the 20 mins, give them a final check. If you'd like them more well done, air fry for a further 5 mins 👍 Pop them in a bowl with a final sprinking of sea salt (they'll be really hot) ...dig in and enjoy!! 😋
You could if you wanted, but in the Ninja the fan speed for Roast is slightly slower than Air Fry ...and your potatoes can handle a lot of heat, in fact they need it. I always do my potatoes on Air Fry and I cook joints of meat on Roast, but it's personal choice really. The potatoes will cook just fine on either Roast or Air Fry ...just follow my method and be sure to turn them regularly 😉👍
@@AirFryerFella thanks so much. I just followed your recipe for the pork and my fella said it tasted better than going out for dinner!? The crackling was perfection x
Hi Bridget, I don't have a blog or website where you can print it from unfortunately, but go ahead and copy and paste the following: 1. Peel and cut some floury potatoes such as Maris Piper or King Edwards and either soak them in salted water for 15-30 mins to remove some of the starch,, or simply rinse under the tap until water runs clear 2. Par boil potatoes in clean water for 5 mins 3. Meanwhile, remove crisper plate and pour 2-3 tbps of oil in base of air fryer basket and preheat basket (and oil in it) to 200°C for 5 min 4. Drain potatoes and sprinkle a couple of tbsps of semolina over them (optional) whilst still hot and steaming in the pan. Replace lid and shake them up, to coat and roughen the surfaces. 5. Place potatoes into hot air fryer drawer (they should sizzle as they hit the hot oil) and then immediately turn them over, spraying any dry areas with oil. 6. Set air fryer to Air Fry at 200°C for 20-25mins. 7. Shake after 8-10 mins and season with salt & pepper. 8. After another 5 mins or so, add a knob of butter and shake again to coat. 9. After 20 mins, they should be done. Check to see if they're cooked enough to your liking and if you'd like them darker, give them a final shake and put them on again for a final 5 mins. Enjoy! 😋
I can't find Maris Piper or King Edwards potatoes in my area. We have Idaho, Russet, Red potatoes or sweet potatoes. That's pretty much it. Will one of these work for this recipe? @@AirFryerFella
@@Bridgetgal Ah, sounds like you're in the U.S. Apparently you can get King Edwards in the US but they're not easy to come by. You need a dry, floury potato variety, so the best one for you would be a Russet 😉👍
No, but two things: In my Cosori Dual Blaze review video, I do make some homemade chips/fries from scratch (they were very nice and very easy to make) ...BUT, somebody on here in the comments section somewhere did say that they followed my roast potato recipe all the time and decided to try the semolina coating on some fries ...and they were delicious!! So although I haven't tried it, someone else has! 😃
That's exactly what I was wondering about. I bought a French fry maker and intend on making my own French Fry and will try the semolina flour on them which ust arrived from Amazon a couple of days ago. I'm looking forward to having some healthy French Fry's as well as you crunchy potatoes in the video that you make. They make my mouth water just looking at them because I such am a potato lover! @@AirFryerFella
You tell me! A whole batch of potatoes that are merely 'coated' in to 2 or 3 tablespoons of oil then cooked in circulated hot air ...or potatoes cooked by literally immersing them 1.5 ltrs of oil? Air frying is not about omitting fat, it's about drastically reducing it.
It's semolina. That's what it is. It's not a brand, it's a thing, just like flour is a thing. It is available on the supermarket shelves throughout the UK and Europe and is pale yellow in colour, made from semi-milled, coarsely ground durum wheat (a hard wheat) that is very high in gluten and was traditionally used in the UK to make milk puddings. In Europe it's used a lot for making pasta because its high protein, robust structure helps pasta to keep its shape during cooking. It appears that many people in North America have never heard of it and its not widely available over there. Durum wheat flour would be the best substitute if you can get your hands on it.
@@mariecraig9943 if you have a basket with holes in the bottom, prepare your potatoes as described, spray or drizzle oil all over them, then put them in the air fryer. When it's time to give them a shake, give them another good spray of oil. Then, when there's about 10 mins left, I add a knob of butter, but as you have holes in the bottom of your basket, melt a little butter in a pan or the microwave, and then drizzle it all over the potatoes. This will give them amazing flavour. Give them a final toss/shake and cook for the final 8-10 mins. They'll be great! 😋
Hi Clive, have you ever cooked a chicken or meat joint in your air fryer? There can be as much as ½ pint of fat and liquid in the bottom of the Ninja after cooking. It is perfectly normal and safe for there to be small amounts of liquids in the bottom of the unit. In terms of the oil in my roast potato recipe, it's only a couple of tablespoons. If you watch the video, you will see that once the potatoes are added, all of the oil is completely absorbed ...in fact, I give them an extra little spray to moisten any areas that look a little dry. The 'no liquids' in an air fryer refers to the deliberate adding of large quantities of liquids that come near to the top of the pan, such as in casseroles etc. as they can spit and damage the element. Adding just a couple of tablespoons of oil to meat or vegetables is completely normal and many recipes even in the Ninja manual call for it. The difference being that a couple of tablespoons of oil ultimately coats the food to assist with that 'fried exterior' and a portion is absorbed - as opposed to the food being immersed completely in oil such as in deep frying. No real visible liquid remains after cooking and the chance of any spitting is minimal ...quite unlike the amount of fat and liquid that is naturally left in the pan after cooking a chicken or meat joint! It is perfectly ok for this to occur during normal use - the unit and depths of the pans are designed for it.
@@AirFryerFella many thanks for your extremely explicit ecplanTion... it is .uch appreciated and clarifies .y poonts.. . Mant tganks once again....by the way the spuds are fan4
The semolina is amazing!! 🤩 My Mum did this years ago ...and so does Mary Berry, Jamie Oliver, Gordon Ramsey, Nigella and the Hairy Bikers! 😁 so I don't think it's that unusual ...give it a go!! 😂😉
Brilliant! 🎅 Off to my Mum and Dad's as they're cooking Christmas dinner this year ...and they've nicked all my semolina for the spuds! 😁 Have a good one, enjoy! 😉👍
Perfect! 😋 I used a vegetable oil in this video so the recipe would be suitable for anyone, but if you're happy using an animal fat, then I'd say go ahead, they'll be even better still! 😍 Goose fat, duck fat or even pork fat left over after cooking a roast makes the potatoes really crispy and tasty ...they'll be amazing! 😋👍
Except this channel is all about how to use your air fryer. An air fryer is essentially a compact fan assisted oven, so yes, of course you can do them in your oven if you want. My oven has a cubic capacity of 65ltrs. One drawer of my Ninja Air Fryer has a cubic capacity of just 4.7ltrs ...that's 14x less than my oven and 14x less the internal volume to heat up. The air fryer will also cook the potatoes in around 20-25 mins - Your oven is likely to take 30-40 mins to achieve a similar result. So as you can see, the energy savings are considerable ...in fact up 75% less in some cases. But of course, you are free to follow the video, or not, and cook them whichever way you choose! 😉
I think you've got to put a little effort into your spuds De, they're like a religion in the UK! 😂 ...and it's not many steps really. You can skip the soaking if you want and just rinse them, and par boiling for just 5 mins and air frying for 20, you've got some elite potatoes on your plate in 25 mins. 😋 I do an entire roast dinner in my Ninja Dual Zone and do my roasties like this every time! I think you need to try them De 😉👍
@@maxineb9598 Interestingly, a lot of chefs do use the semolina, namely Nigella Lawson, Mary Berry and the Hairy Bikers! 👨🍳 I remember my mother and grandmother using semolina on the potatoes when we were kids, so I think it's an old fashioned method that's been around for a while ...and it works so well. They're absolutely delicious!😋I've had people come to dinner and rave about my potatoes and they say, "these are delicious, how do you get them so crispy?" and I say "semolina" ...and they're like "...er? What?" 😆
Semolina is a pale yellow, semi-milled, coarsely ground durum wheat that's high in gluten. It's traditionally used for puddings. Are you in the US? I'm not 100% sure if it's the same, but somebody in the US mentioned 'Cream of Wheat'? I'm not familiar with it so can't guarantee it's the same thing, but maybe that's something you could check out. If you try it, let me know! 😉👍
