Sounds absolutely horrible. What is wrong with the flavour of potatoes by themselves? I currently mix all my prepared roasting vegetables together in a bowl, potatoes skin washed but still on, add a very little rape seed oil, and a little salt and pepper and mix. Air fry. In the past, the potatoes always went under the meat in a roasting tin with water and no fat and although mainly boiled, they absorbed the flavour of the meat. Imo too many people add too much flavour to things; they should try to see what things really taste like and might be surprised.
air fryers do sound useful, another "thing" in the kitchen, less so and learning roas* spuds in one in not a peeling to me
*please excuse that missing t, my world is full of baby spiders i seem to have collected on my hoodie while outside, and so i am rescuing them as they drop on the keyboard and explore the desk
We are finding our air fryer very useful. We use it instead of the oven for cooking a lot of things. It also suits me because I don't like things fatty, so 'proper' roast potatoes don't appeal to me at all. The only down side is that I used to more 'bake' my roast meat by putting it on top of the potatoes and putting water rather than fat in the roasting dish and roasting it that way. It was a way my husband's grandfather learnt in the Navy as a cook, and from the TV I understand from Ruth Goodman it was a way used when coal kitchen ranges first came into use. I prefer that way to to proper roasting. It produces really nice gravy too. The air fryer doesn't give gravy unless it is possible to get rid of the fat produced by the meat to leave only the juice. Otherwise I find it does a really nice roast and a bit quicker.
Ideal for cooking small pastry too; puff pastry works better than in the oven and things like chips do better in the air fryer than oven.
I use the oven for cakes and biscuits as I tend to batch bake, so it makes sense.
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