Ingredients
700g baby red and/or white potatoes
¼ cup fresh oregano leaves and/or tiny fresh sage or basil leaves
6 cloves garlic, thinly sliced
3 Tbsp. olive oil
½ tsp. salt
¼ tsp. black pepper
Finely shredded Parmesan cheese
¼ cup dried tomato or basil pesto
Method
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Preheat air fryer at 200°C.m Cut a thin slice from one side
of a potato so it can rest without rolling. Arrange two chopsticks lengthwise on opposite sides of potato. Slice potato crosswise into 1⁄2 cm slices, stopping knife when it reaches the chopsticks to prevent slicing all the way through. Repeat with remaining potatoes. -
Alternately place herb leaves and garlic slices in slits
between potato slices. Working in batches if needed, arrange potatoes in a single layer in air-fryer basket. Drizzle with oil and sprinkle with salt and pepper. -
Cook 15 minutes or until potatoes are tender and brown. Transfer to a serving platter. Sprinkle with cheese and top with pesto.