Soak the potatoes in just-boiled water for 30 mins, then drain and leave to air-dry for 5 mins. Heat the air fryer to 200C. Tip the potatoes into a bowl and…
45′
Total
4
Servings
easy
Effort
vegetarian
Ingredients · 8
Potatoes
900g
Produce
Onion
1 chopped
Produce
Garlic
1 clove peeled crushed
Produce
Tomato Puree
1 tblsp
Produce
Tinned Tomatos
225g
Produce
Basil Leaves
To serve
Produce
Paprika
1 tblsp
Spices & Baking
Olive Oil
3 tablespoons
Condiments & Sauces
Method
1
Soak the potatoes in just-boiled water for 30 mins, then drain and leave to air-dry for 5 mins. Heat the air fryer to 200C. Tip the potatoes into a bowl and drizzle over 1 tbsp of the oil and add 1/2 tsp each of salt and freshly ground black pepper. Mix to coat the potatoes all over, then tip into the air fryer basket and cook for 20-30 mins until crisp and golden.
2
Meanwhile, heat the remaining oil in a small pan over a medium-low heat and fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for a minute before adding the paprika and cooking for 30 seconds more. Stir in the tomato purée, cook for 1 min, then tip in the chopped tomatoes. Cook for 5-10 mins over a medium heat until thickened slightly.
3
Once the potatoes are cooked, tip out onto a platter and pour over the tomato sauce. Sprinkle with the basil leaves, then serve.