How to make Air Fryer Sage & Onion Roast Potatoes

 

Crispy on the outside, fluffy on the inside, and bursting with flavor—these Air Fryer Sage & Onion Roast Potatoes are the ultimate side dish. Using the air fryer means less oil, quicker cooking, and that irresistible crunch we all love. The earthy sage and sweet onion seasoning bring a nostalgic, comforting twist that makes them perfect for Sunday roasts, holiday dinners, or even a cozy weeknight treat.

Easy, golden, and delicious—this recipe proves that classic flavors never go out of style.

 

I saw a girl making amazing roasted potatoes on Instagram the other day. Poppy Cooks.  They looked really good. I think all she cooks is potatoes, and she does them well. I followed back to her page to see what recipes she had and they are all potato recipes.  This one for Air Fryer Sage & Onion Roast Potatoes really caught my eye. I just had to try it. I love sage and onion stuffing, and I love roast potatoes. This combination sounded simply unbeatable!

The recipe went together very easily, and the end result was fabulously delicious.  The potatoes came out nice, crisp and golden brown on the outsides and were lovely and fluffy inside.  I am not sure what purpose adding the onion to the potato meets, because it ends up mostly burnt, but it does depart a bit of an onion flavor.  

The star here is that seasoned salt that you make to dust the finished potatoes with.  Made with crispy fried onions, sage and flaky salt, ground to a powder, it is amazing. I used my spice grinder to make it. It was perfect!

These ended up being so delicious that I could hardly leave them alone. I needed to use real restraint to hold myself back from eating the whole darn lot of them!  (Yes, I am that greedy when it comes to potatoes. They are my favorite vegetable!)

You really NEED to make these. You won't be sorry!

 

INGREDIENTS NEEDED

TO MAKE

AIR FRYER SAGE & ONION ROAST POTATOES

Other than an air fryer, just a few simple ingredients. You can also do these in the oven if you wish. See below.

• 3 large russet potatoes, peeled (In the U.K. use Maris Piper)
• 1 beef stock cube (1 tsp of beef stock concentrate)
• 2 TBS vegetable oil
• 2 TBS beef dripping, melted
• 1 large onion

For the seasoning:

• 1 TBS flaked sea salt
• 1 1/2 TBS crispy fried onions
• 1/2 tsp dried sage leaves

 

Any floury type of potato will do, and by that I mean a potato that makes for good, mashed potatoes. Any good all-rounder which holds its shape while cooking without disintegrating. You do not want to use a waxy salad type of potato, or a new potato.

I used Better than Boullion Beef Stock concentrate.

I used light olive oil and Beef Tallow.  Beef Tallow is becoming more readily available. I bought mine at a farmers' market, but I have also seen it in the grocery store. It might seem expensive at first glance, and it is not cheap, but a jar of it goes a very long way and it is invaluable when frying potatoes, etc. It has a nice clean flavor. alternately you could use lard.

Crispy salad onions are the French-fried onions that are commonly used to top casseroles or in salads, and in the popular green bean casserole. Common brands are Durkee's or French's here in North America.

You do not want to use powdered sage.  Use the dried sage that looks like crumbled leaves. Alternately use 2 springs of fresh sage.

 

HOT TO MAKE

AIR FRYER SAGE & ONION ROAST POTATOES

After the initial boiling, these cook very quickly with the use of an air fryer. The air circulates beautifully around them giving them a lovely crisp finish!  Crisp outside. Fluffy inside.  

1. Peel your potatoes and cut them into large chunks. (Mine were about 2-inch sized chunks.)
2. Put them into a saucepan of cold water to cover. Add about 1 TBS of table salt to the water. Add the beef stock. (The stock adds a bit of Unami flavor.)
3. Bring to the boil and cook for 10 to 15 minutes, or until the tip of a knife inserts easily. Drain well in a colander. Place a clean tea towel over the colander and leave to steam dry for about 15 minutes. (Don't skip the steam drying. This will help your potatoes to be nice and fluffy inside.)
4. While they are drying make the seasoning salt. Put all of the ingredients into a spice grinder and grind to a powder. Alternately use a mortar and pestle. (The original recipe used fresh sage leaves, but I think the dried ones work out better.)
5. Peel and chop your onion. Set aside.
6. Place the potatoes into a bowl. Toss together with the oil and melted beef fat to coat. (Gently turn them with a spoon in the bowl without breaking them up too much.)
7. Preheat your air fryer to 350*F/180*C.
8. Dump your potatoes into the basket in an even layer.
9. Air fry for 10 minutes on 350*F/180*C. Give them a shake halfway through the 10 minutes.
10. Remove from the air fryer. Give them another shake. Add the chopped onion. Shake again.
11. Return to the air fryer and air fry for another 15 minutes at 350*F/180*C, giving them a good shake halfway through the time.
12. Sprinkle with half of the seasoning salt, give them a good stir and return to the air fryer for a further 5 minutes at 350*F/180*C.
13. Serve hot, with the remainder of the seasoned salt for sprinkling.

 

EVERYTHING YOU WANTED NEED

TO KNOW ABOUT POTATOES

With some 4000 different varieties of potatoes available worldwide at any given time, it's easy to see where someone could be quite confused when it comes to potatoes and their uses. 

 There are basically only two main categories of potatoes, with only a few exceptions. Floury potatoes, and waxy potatoes. 

FLOURY POTATOES - Floury potatoes (also called mealy potatoes) are high in starch with a low water content. These tend to be older and larger and become almost fluffy when cooked. These are the best for roasting, baking, mashing and chipping. They tend to break up easily when boiled, so aren't really suitable to prepare just as boiled potatoes. 

WAXY POTATOES - Waxy potatoes are much lower in starch, with a higher water content. They are firm in texture and normally have a shiny skin. They tend to keep their shape when cooked, which makes them an excellent choice for boiling, making salads, sautéing or using in gratins. 

 Potatoes are also classified as being new or old. You will find most new potatoes are best in salads and the like, but old potatoes are much better for mashing. I can remember an occasion when I was a much younger woman and tried to make mashed potatoes for our thanksgiving dinner using new potatoes.  I ended up with glue. 

 

FREQUENTLY ASKED QUESTIONS

WHAT ARE THE BEST TYPE OF POTATOES TO USE?

I recommend a floury type of potato, or a potato that will hold it's shape but that is nice and fluffy at the same time. A Russet is good. Red potatoes, Yukon Gold Potatoes. Any good all-rounder.  In the U.K. I recommend a Maris Piper or a King Edward.

WHAT IS BEEF DRIPPING?

Beef dripping is rendered fat from beef, typically collected from roasting joints, and is used in cooking for its rich flavor and high smoke point. It is also called Beef Tallow.

CAN THESE BE MADE AHEAD OF TIME?

Certainly, you can make them up to 24 hours ahead of time and then briefly reheat in a hot oven.

MUST I USE AN AIR FRYER?

Not at all. You can easily do these in a regular oven. It may take slightly longer to get them as crisp. I would use an oven temperature of 375*F/190*C/gas mark 5.  Spread them out on a large oiled or lined baking sheet giving plenty of room for the air to circulate. Otherwise follow the same instructions.

CAN THIS RECIPE BE DOUBLED?

Absolutely. If you are feeding a whole crown, you can double or even triple this recipe. In that case I would definitely advise using the oven so that they don't need to be done in batches.

HOW DO I STORE LEFTOVERS?

This begs the question, Leftovers?  ha-ha Seriously though, just pop them into an airtight container and into the refrigerator. They will keep for about 3 days. They can be reheated briefly in a hot oven.

CAN THESE BE FROZEN?

I don't recommend freezing them.

 

A FEW OTHER

POTATO RECIPES FOR YOU TO ENJOY

I really love potatoes. They are the perfect side dish in my opinion. Here are a few more ways to enjoy them that I think you will fall in love with!

PAPRIKA BROWNED POTATOES - I am no stranger to fried potatoes. That is one of my favorite ways to enjoy them! As a child, when fried potatoes were on the menu, we were all happy campers. Our mother made brilliant fried potatoes. The only difference between these and the fried potatoes, or pan fries my mother used to make is the addition of paprika.  Everything else is pretty much the same. This is a fabulous recipe for using up leftover cold potatoes.  In fact, I often boil extra potatoes when I am cooking them just so that I can make these. When these are on the menu, everyone is happy!

DANISH GLAZED POTATOES - These are really special and something I have been making since I first discovered the recipe in an old Sunset Magazine, many years ago. Tiny potatoes, boiled in the skins, peeled and then cooked again with sugar and butter until they are sweetly coated.  Such a simple thing to do with extravagant results! I love, Love, LOVE these gorgeous potatoes. They are perfect for the holidays and go well with most meats.  Poultry, game, pork. You name it, these potatoes are quite simply a beautiful side dish. 

  

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Yield: Serves 4

Author: Marie Rayner

Air Fryer Sage & Onion Roast Potatoes

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

These are just plain delicious. If you are looking for a roast potato that really pushes the boat out, then this is for you! An air fryer makes cooking these quick and convenient.

Ingredients

• 3 large russet potatoes, peeled (In the U.K. use Maris Piper)
• 1 beef stock cube (1 tsp of beef stock concentrate)
• 2 TBS vegetable oil
• 2 TBS beef dripping, melted
• 1 large onion

For the seasoning:

• 1 TBS flaked sea salt
• 1 1/2 TBS crispy fried onions
• 1/2 tsp dried sage leaves

Instructions

1. Peel your potatoes and cut them into large chunks. (Mine were about 2-inch sized chunks)
2. Put them into a saucepan of cold water to cover. Add about 1 TBS of table salt to the water. Add the beef stock.
3. Bring to the boil and cook for 10 to 15 minutes, or until the tip of a knife inserts easily. Drain well in a colander. Place a clean tea towel over the colander and leave to steam dry for about 15 minutes.
4. While they are drying make the seasoning salt. Put all of the ingredients into a spice grinder and grind to a powder. Alternately use a mortar and pestle.
5. Peel and chop your onion. Set aside.
6. Place the potatoes into a bowl. Toss together with the oil and melted beef fat to coat.
7. Preheat your air fryer to 350*F/180*C.
8. Dump your potatoes into the basket in an even layer.
9. Air fry for 10 minutes on 350*F/180*C. Give them a shake halfway through the 10 minutes.
10. Remove from the air fryer. Give them another shake. Add the chopped onion. Shake again.
11. Return to the air fryer and air fry for another 15 minutes at 350*F/180*C, giving them a good shake halfway through the time.
12. Sprinkle with half of the seasoning salt, give them a good stir and return to the air fryer for a further 5 minutes at 350*F/180*C.
13. Serve hot, with the remainder of the seasoned salt for sprinkling.

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