Crispy Skin-On Roast Potatoes

Crispy Skin-On Roast Potatoes




  1. Wash your potatoes and cut them into even medium sized chunks.
  2. Fill a saucepan with beef stock and to a boil. Add potatoes and cook for 13-15 mins or until the skins are just starting to peel away.
  3. Drain and leave to steam dry. Coat in oil and Maxi’s All Purpose Seasoning.
  4. Whack them in the airfryer for 30 mins, shake halfway, at 170 degrees celcius or until golden and crispy.


You can do them in the oven, I would do 180 degrees celcius for around 40 mins or golden/crispy.


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