Susie's Favourite Ninja Roast Potatoes

Ingredients based on a serving for 4
750g floury potatoes (we used Maris Piper)
1 tsp flaky salt, plus extra to serve
1 tsp cider vinegar
1½ tbsp plain flour
3 clove/s garlic, unpeeled
3 rosemary sprigs
5 tbsp goose fat or duck fat

Method we followed from the Waitrose website

1. Preheat the air fryer to 180ºC. Peel the potatoes and cut into large chunks (halve small ones and quarter larger potatoes).

2. Put in a saucepan and rinse in a few changes of cold water to remove excess starch.

3. Cover with cold water and add the salt and vinegar. Put on a lid and bring to the boil over a high heat, bubbling for 10 minutes, or until the potatoes are very tender but still holding together.

4. Drain and allow to steam-dry for at least 5 minutes. Return to the dry pan and sprinkle over the flour.

5. Holding the lid on firmly, give the pan a few firm shakes to break up the edges of the spuds and distribute the flour.

6. Warm the goose fat in a small pan until just melted then pour over potatoes; give the pan a further shake to coat.

7. Put the potatoes in the air-fryer basket, spreading in a snug single layer on top of the rack.

8. Bash the garlic cloves and add to the basket with the rosemary. Insert the basket into the air fryer and cook for 35-40 minutes, flipping them halfway, until crispy and a rich golden.

Serve sprinkled with extra flaky salt