Ingredients
1kg baby chat potatoes, halved
1 Tbsp extra virgin olive oil, plus extra 1 Tbsp
1 Tbsp finely chopped flat leaf parsley, plus extra to serve
2 cloves garlic, minced
1 tsp dried oregano
½ tsp sea salt flakes
20g parmesan, finely grated, plus extra to serve
Method
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Put potatoes in a large bowl, add oil and toss well to coat. Place into the basket of the Philips XXL airfryer with Smart Sensing technology.
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Set temperature to 180C and time to 12 minutes, cooking until potatoes are partially cooked.
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Meanwhile in the same large bowl, combine parsley, garlic, oregano, salt and extra olive oil.
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Pour hot, partially cooked potatoes back into the bowl with the parsley mixture. Toss to coat. Add parmesan and then toss again.
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Return potatoes to the airfryer basket. Set temperature to 200C and time to 15 minutes, cooking until potatoes golden brown and tender.
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Serve potatoes topped with extra parsley and extra parmesan.