Air Fryer Roast Potatoes with Clementine and Parmesan
I love these potatoes due to the crispiness you can achieve in the air fryer. I think it’s revolutionized how you can make roast potatoes. The herbs and clementines really do add that lovely layer of freshness.
Chef Adrian
Chef Adrian
Recipe - Killarney - Daly's
Air Fryer Roast Potatoes with Clementine and Parmesan
Prep Time10 Minutes
Servings6
Cook Time50 Minutes
Ingredients
500g Maris piper potatoes, peeled and cut into even chunks
30-40g goose fat
10-12 fresh sage leaves
30g grated Parmesan cheese
2 clementines
Sea Salt flakes and black pepper, to taste
1 bulb of garlic
2-3 sprigs of fresh thyme
2-3 sprigs of fresh rosemary
Directions
- 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 they’re still steaming, place them in a bowl and toss with about 30–40 grams of goose fat for next-level crispiness. Season well with salt and freshly cracked black pepper.
- Take a bulb of garlic, cut it in half, and add it to the bowl. Add fresh rosemary, thyme sprigs, and two clementines, also cut in half. These will roast alongside the potatoes later on.
- Preheat the air fryer to 190°C. Place everything in the basket in a single layer — the potatoes, garlic, rosemary, thyme, and clementines. Air fry for about 20–25 minutes, shaking the basket every 8–10 minutes to ensure each side gets that beautiful golden colour. The clementines will begin to caramelise, which is 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, arrange it all on a serving platter.
- Sprinkle with freshly grated Parmesan. And there you have it — rich, crispy, herby potatoes with a zing of citrus from the roasted clementines.
10 minutes
Prep Time
50 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Keogh's Maris Piper Irish Potatoes (2 kg)
€4.29€2.15/kg
SuperValu Signature Tastes Goose Fat (320 g)
€6.75€21.09/kg
SuperValu Fresh Sage (15 g)
€1.29€86.00/kg
Signature Tastes Italian Parmigiano Reggiano (150 g)
€3.49€23.27/kg
SuperValu Signature Tastes Leaf Clementines (800 g)
€2.99€3.74/kg
Cape Herb Giant Salt & Black Peppercorn Grinder (310 g)
€5.99€19.32/kg
SuperValu Garlic (3 Piece)
€1.05€0.35 each
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
Directions
- 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 they’re still steaming, place them in a bowl and toss with about 30–40 grams of goose fat for next-level crispiness. Season well with salt and freshly cracked black pepper.
- Take a bulb of garlic, cut it in half, and add it to the bowl. Add fresh rosemary, thyme sprigs, and two clementines, also cut in half. These will roast alongside the potatoes later on.
- Preheat the air fryer to 190°C. Place everything in the basket in a single layer — the potatoes, garlic, rosemary, thyme, and clementines. Air fry for about 20–25 minutes, shaking the basket every 8–10 minutes to ensure each side gets that beautiful golden colour. The clementines will begin to caramelise, which is 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, arrange it all on a serving platter.
- Sprinkle with freshly grated Parmesan. And there you have it — rich, crispy, herby potatoes with a zing of citrus from the roasted clementines.