This is made possible by BBC Foods!
Ingredients
- 800g/1lb 2oz baby new potatoes
- 3 tbsp vegetable oil
- 2 tsp flaky sea salt
For the sour cream and chive dip
- 100g/3½oz soured cream
- 2 tbsp chopped chives
- salt and freshly ground black pepper
Method
-
Fill a large bowl with water. Put each potato on the chopping board between two chopsticks.
-
Using a sharp knife, slice the potato partway through, creating 1mm “leaves”.
-
Put the sliced potatoes into the bowl of water to soak while you slice the remaining potatoes.
-
Give the potatoes a little wash, squeezing the ends to open the “leaves” up to get the water in between each slice.
-
Any starch between the slices tends to stick them back together as they cook.
-
Drain the potatoes and roll them onto a clean tea towel to dry them as much as possible.
-
Dry the bowl, then return the potatoes to the bowl and drizzle over the oil.
-
Rub the potatoes all over with the oil so they are coated.
-
Sprinkle each potato with a pinch of flaky salt, trying to get it between the potato slices.
-
Preheat the air fryer to 180C. Cook the potatoes in the air fryer for 30 minutes, shaking every 10 minutes if the machine doesn’t have a turning paddle.
-
They should be golden brown and the “leaves” will be crisp.
Banner and image Credit: BBC
