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
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.