Ingredients:

  • 2 lbs (900g) Starchy Potatoes (such as Russet or King Edward), peeled and cut into 1.5-inch pieces
  • 1 Tbsp Fine Sea Salt (for boiling)
  • 1/2 tsp Baking Soda (Bicarbonate of Soda)
  • 2 Tbsp High-Heat Cooking Oil (e.g., Canola or Avocado)
  • 1 tsp Garlic Powder
  • 1 tsp Dried Rosemary, finely crushed
  • 1/2 tsp Black Pepper, freshly ground
  • Flaky Sea Salt, to taste (for finishing)

Instructions:

  1. Preparation and the Baking Soda Trick: Peel the potatoes and cut them into roughly 1.5-inch (4 cm) uniform pieces. Place the potatoes in a large saucepan and cover with cold water.
  2. Add Salt and Soda: Add the fine sea salt (1 Tbsp) and the crucial baking soda (1/2 tsp) to the water.
  3. Parboil: Bring the water to a rolling boil. Reduce heat slightly and simmer for 8–10 minutes. The potatoes should be tender on the edges but still firm in the center.
  4. The Shaker Stage: Drain the potatoes completely in a colander. Return the drained potatoes to the empty, dry saucepan or transfer to a large, sturdy mixing bowl.
  5. Coat and Season: Drizzle the high-heat oil over the potatoes, then sprinkle with garlic powder, dried rosemary, and black pepper.
  6. The Fluffing Shake: Place the lid back on the saucepan and shake vigorously for 30–60 seconds. This action breaks down the parboiled edges, making them fluffy and ready for ultra-crisp frying.
  7. Dry Slightly: Spread the potatoes out onto a clean tray or platter for 5–10 minutes to allow them to steam-dry slightly.
  8. Preheat and Load: Preheat the air fryer to 400°F (200°C) for at least 5 minutes. Place the seasoned potatoes in the air fryer basket in a single layer. (Cook in batches if necessary to avoid crowding.)
  9. Air Fry: Cook for 15 minutes.
  10. Shake and Finish: Pull out the basket, shake well to redistribute the potatoes, and continue cooking for another 10–15 minutes, or until the potatoes are deep golden brown and shatteringly crisp.
  11. Serve: Transfer the piping hot potatoes to a serving dish, sprinkle generously with flaky sea salt (like Maldon), and serve immediately.