Do. Not. Crowd. The. Basket. Air fryers work by circulating hot air around each piece of food. If you pile on too many spuds, they’ll steam instead of roast. You’ll end up with sad, soggy discos of disappointment. Cook in batches if you have to. Your taste buds will thank you.
And seriously, don’t check on them every two minutes. Every time you open that drawer, you let out precious heat. Just trust the process. The air fryer knows what it’s doing. It’s like a tiny, angry chef that only speaks in convection currents.
The Final Five Minutes (This Is the Magic)
When the timer hits the last five minutes, crank the heat to 400°F (200°C). This little blast of heat is like a tanning bed for your potatoes. It deepens the color and makes the crust even louder. You’ll hear them sizzle—that’s the sound of victory.
Air Fryer Frozen Roast Potatoes: Quick Guide
If you want extra drama, toss in a few smashed garlic cloves or a sprig of rosemary during those final minutes. The aroma will make you feel like a Michelin-star chef who also forgot to do laundry.
