Adrians Airfryer Sage Roast Potatoes
I love these potatoes due to the crispyness you can achieve in the airfryer. I think it’s revolutionised how you can make roast potatoes. The herbs and clementines add a lovely layer of freshness.
6 people
50 minutes
10 minutes
Ingredients
- 2 - Clementines
- 1 bulb Garlic
- 500 g Maris Piper Potatoes peeled, and cut into even chunks
- 30 g Parmesan Cheese grated
- 10 - Sage fresh sage leaves
- 1 - Salt and Black Pepper to taste
- 35 g Signature Tastes Goose Fat
- 2 sprigs Thyme fresh
- 2 sprigs rosemary fresh
Method
Method:
1. Start by boiling your peeled potatoes in salted water. You don’t want them falling apart – just tender enough, so about 7-10 minutes. Drain them well, and shake them in the colander to rough up the edges. That’s where we get those crispy, golden bits later on.
While those are still steaming, get them into a bowl and toss them with about 30-40 grams of goose fat. It’s going to give you that next-level crispiness. Season well with salt and freshly cracked black pepper. Now, take a bulb of garlic, cut it right in half, and throw that in. Add fresh rosemary, thyme sprigs, and two clementines, cut in half.
Preheat the air fryer to 190°C. Everything goes into the basket in a single layer – the potatoes, garlic, rosemary, thyme, and clementines. You’ll want to air fry this for about 20-25 minutes. Give the basket a shake every 8-10 minutes to make sure every side is getting that beautiful golden color. The clementines will start to caramelize – that’s what we’re after!
In the last few minutes, add 10-12 fresh sage leaves to the air fryer. We want them crispy but not burnt, so keep an eye on them. Once everything’s done add it all up onto a nice platter.
Sprinkle over freshly grated Parmesan, serve immediately. There you have it – rich, crispy, herby potatoes with that zing of citrus from the roasted clementines.
