Step 1

Peel the potatoes and cut into chunky roast potato shapes. Transfer to a pan of cold water with a big pinch of salt. Put on the lid, bring to the boil and simmer for 7 mins.

Step 2

Drain well in a colander, tossing well to rough up the edges. At this stage you could spread them out on a baking tray to cool, then chill for up to 24 hrs until needed.

Step 3

Remove the needles from the rosemary and very finely chop. Scrape into a bowl with the flaky sea salt and finely grate in the zest from the lemon.

Step 4

When ready to cook, tip the potatoes into a bowl and spoon in 3 tbsp of the fat or oil, gently tossing to coat. Sprinkle some of the rosemary salt on top and gently toss.

Step 5

Fit the air fryer basket with a tray, or make your own with foil. Tip the potatoes onto the tray, spreading them out so they’re as close to a single layer as possible. Drizzle with the remaining 2 tbsp fat or oil and sprinkle with more rosemary salt.

Step 6

Heat the air fryer to 200°C and put the basket full of potatoes in. Set the timer to 45 mins. After 20 mins or so, toss the potatoes really well, and roast until super crunchy and crisp.

Step 7

Tip into a bowl and sprinkle with a bit of the remaining rosemary salt, if you like.