Ingredients
For the potatoes
- 1kg Nana Tate potatoes (use the smaller ones from the pack)
herby dressing
- 3 tbs olive oil
- 1 tsp sea salt
- 20g fresh lemon thyme, chopped
- 20g fresh sage, chopped
- 5g fresh mint, chopped
- Juice of half a lemon
Whipped feta dip
- 200g feta
- 3 tbsp natural yogurt
- 1 garlic clove, peeled and crushed
- 1 tbsp chopped fresh basil or chives
- ½ tsp smoked paprika, plus extra to serve
- 1 tbsp extra-virgin olive oil
Let’s get cooking!
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Step 1 of 6
Prep ’em
Put each potato in-between two handles of wooden spoons. Using a sharp knife make slices a few mm apart all along the potato, using the spoon handles to stop you cutting all the way throughepeat with all the potatoes. Rinse with cold water and pat dry.
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Step 2 of 6
Air fry
Drizzle olive oil and sea salt over the potatoes and air fry for 35 minutes at 180oC.
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Step 3 of 6
Dressing
Combine all the ingredients for the herby dressing, mix.
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Step 4 of 6
Tumble ’em
Take potatoes out of the air fryer, tumble gently with half the dressing. Try to get the dressing in between the slices. Put potatoes back in the air fryer and cook for a further 5-7 minutes or until there’s some slight browning
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Step 5 of 6
Dip goodness
To make the whipped feta dip combine all the ingredients in a blender and pulse blend until smooth and light. It should be the consistency of thick mayonnaise.
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Step 6 of 6
Finishing touches
When potatoes are cooked drizzle over the remaining herby dressing and serve with the whipped feta dip.
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