I use this method for Beef Dripping Roast Potatoes in the Air Fryer time and time again. It’s easy and foolproof; resulting in perfectly fluffy roast potatoes with a crispy outer crunch every single time. . Perfect for saving oven space at Christmas time or Sunday Roast Dinner.
We boil the potatoes first as you want to get the salt INTO the potato. Otherwise it’s simply sitting on the surface. Seasoned from within is better than seasoned on top, but both is perfection!
I love using a great quality, local sea salt like Blackthorn Sea Salt.
Why Boil Potatoes In Cold Water?
The starch in potatoes can react with hot water and result in a glue-y like texture. This is especially important if you plan to mash the potatoes.
The rule I’ve learned is “if it comes from the ground, boil it from cold”.
That means any root vegetable; like turnip, parsnips, carrots or potatoes should be boiled from cold water first.
Top Tip For Quick Family Meals
At the start of the week, I like to peel, chop up and par-boil a bunch of potatoes – let’s say 1 or 2 kg.
I store the potatoes in an airtight, sealed container in the fridge. They will keep ‘good’ in the fridge for up to 5 days. So instead of individually peeling and boiling potatoes for every dinner – I can use these.
They can be used in a variety of ways:
Mash: Boil them just a little more and then mash with milk and butter for excellent and quick easy mashed potato.
Chips: my method for Perfect Chips requires this first stage anyway. So although you may need to get creative with the shape of the chips, due to how you chopped them, you’re already ahead of the game. Just need to finish them off by deep-frying in oil straight from the fridge.
Roast Potatoes: you can either use this method or a traditional oven method.
Wedges: coat them in seasoning and oil and either airfry or oven bake them!
Boiled Potatoes: toss them with garlic butter and some fresh herbs for a light option.
Ingredients for Beef Dripping Roast Potatoes in an Air Fryer
Potatoes: I would recommend using Maris Piper, King Edward, Yukon Gold or Desiree.
Check out this article in The Guardian where Vicky Frost compares potato varieties.
Honestly, you can roast any type of potato. It just depends what you favour in a roastie – inner fluff, outer crispness or otherwise. This is also influenced by which type of fat you use…
Fat: beef dripping is my fat of choice these days, as I find myself with plenty. You’ll see a lot of traditional recipes calling for goose fat, but if you’re buying it specifically for this one recipe then try it with something else you have available first.
Beef Dripping is an excellent choice as you can render down fat from top quality steaks to get it. Then store it and use it for things like Yorkshire Puddings and Roast Potatoes.
Other options: pork fat (lard), duck fat, chicken fat, vegetable oil or rapeseed oil. Opt for one of the latter two if vegetarian (hopefully that goes without saying…).
Salt: fine sea salt to add to the water when cooking, to season the potato all the way through. Then flaky sea salt to sprinkle on top at the end.
How To Make Beef Dripping Roast Potatoes
Peel potatoes and chop into chunks – add to cold, salted water. Bring potatoes to the boil, then boil for 10-15 minutes (time will be dictated by how big you cut the chunks of potato).
Drain in colander, allow to steam dry then shake well to rough up the outside.
Add dripping to airfryer tray and heat for a few minutes before adding par-boiled potatoes.
Ensure potatoes and fully coated in hot oil then airfryer for 15 minutes at 200C. Open the airfryer, toss the potatoes with the spoon again and cook for another 20 minutes.
Serve with fresh rosemary and sea salt
Storage and Re-Heating
Much like with any Roast Potato, they don’t reheat very well. So it’s best to eat them straight away.
However, they will store in the fridge in an airtight container for 4-5 days.
To reheat, I’d stick them back in the air fryer for a couple of minutes. But don’t expect the same result as when you first cooked them!
And finally …
If you have any questions, or want to tell me what you think of my recipe, then leave a comment below!
If you like this recipe and are looking for more side dish recipes then why not check out my Honey Glazed Carrots and Parsnips, Foolproof Yorkshire Pudding recipe or Oven Baked Cauliflower Cheese?
Beef Dripping Roast Potatoes in Air Fryer
Ingredients
- 1 kg potatoes e.g. Maris Pipers / King Edwards / Yukon Gold – unpeeled weight
- 3 tbsp beef dripping animal fat or vegetable oil / rapeseed oil
- sea salt
Instructions
- Peel 1 kg potatoes and chop into chunks – add to cold, salted water
- Bring to the boil, then boil for 15 minutes (after water is boiling) – so approx. 7 minutes until water is boiling, then 15 minutes thereafter (total 22 minutes)
- Drain in colander, allow to steam dry then shake well to rough up the outside
- Add 3 tbsp beef dripping to airfryer tray and heat for a few minutes before adding par-boiled potatoes
- Ensure potatoes and fully coated in hot oil (toss them with a spoon) then airfryer for 15 minutes at 200C
- Open the airfryer, toss the potatoes with the spoon again and cook for another 20 minutes
- Serve with fresh rosemary and sea salt
