Giant Yorkshire puddings have become a mainstay for many Britons who love loading up all the trimmings into a gravy-filled, golden Yorkshire.
But few people have tried the same thing with roast potatoes – arguably the most sought-after component of a Sunday Lunch.
Potato experts at Branston have shared a festive air fryer recipe to practice ahead of Christmas. It features all the best elements of crispy roasties without the painstaking cooking process.
The Branston team said: “These giant roasties combine the crispy, fluffy tastiness of a roast potato with the ‘loadability’ of a jacket.
“They make a fantastic base for piling on some of your festive leftovers and their air fryer crunchy coat keeps the insides deliciously moist and mashable.”
Two things about this recipe make it speedier than most; the air fryer and the potato variety.
Branston has developed the Nemo potato – a roasting variety named after its distinctive stripes that they claim “cuts cooking time by 25 percent”.
Available to shoppers throughout winter at Tesco, the Nemo potato is well-placed for giant air fryer roasties and traditional ones too.
For perfectly crisp, giant spuds, all you need is five ingredients.
Ingredients
Two large Nemo potatoes, peeled and left whole
Two tbsp olive oil
Four sprigs fresh thyme
Two garlic cloves, peeled
Salt and black pepper
Method
A short par-boil is all you need to soften Nemo spuds, and you don’t need to boil the kettle beforehand. Fill a large saucepan with cold water, add the garlic and thyme, and bring to the boil.
Simmer the potatoes for 10-15 minutes to soften and infuse them with the herbs. Meanwhile, turn your air fryer on to 200C.
Drain the tender potatoes and coat them with olive oil, followed by a generous sprinkle of salt and pepper. Place the boiled, seasoned potatoes in the air fryer and cook for around 30 minutes or until golden.
Once your potatoes are cooked, cut them in half and fluff the insides with butter using a knife. Place your potato halves on a serving plate and top with your favourite trimmings.
Branston’s potato experts recommend a drizzle of honey, grated Cheddar and Gruyere cheese, cooked Brussels sprouts and crispy pigs in blankets.
