A super simple way to make better crispy potatoes, however you roast them, is to rake them with a fork after parboiling. Really get some good grooves in there, and leave the burrs, and you’ll get a ton of crunch.

We don’t have an air fryer but have had great success with parboil baking soda. Rough them up a bit in a colander and Chuck in a hot oil oven tray

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We’ve had great success with the air fryer:

1. Microwave 5-6 potatoes for 10ish minutes
2. Cut them up and brush them with Rice Bran oil (Olive Oil is too expensive, but that is our usual go-to)
3. Air Fry them.

Roasting them properly in the oven is probably superior, but will take you twice as long.

What test needs The Express? (other than a nuclear test that is)

For the curious, it’s baking soda. One tbsp of baking soda in the boiling phase before you roast.