Air Fryer Smashed Potatoes

Smashed potatoes:

Rub:

Yoghurt dip:

1. Line a baking tray with parchment paper.

Smashed potatoes:
1. Wash and clean the potatoes and add them to a medium sized pot. Add the water and bring to a boil on high heat for 15 minutes.

2. Once potatoes can be pierced easily with a fork, drain the water and set aside to cool.

Rub:
Using a small bowl, combine the olive oil, onion powder, garlic powder and mixed herbs and mix until combined. Set aside.

Yoghurt dip:
1. Add the yoghurt, water, onion powder, paprika, garlic powder, chives, thyme and juice of half a lemon to a small mixing bowl and whisk until combined. Set aside.

2. Once cooled, spread the potatoes out onto the lined baking tray.

3. Using the back of a glass, gently press down onto each potato, taking care not to break it all the way through.

4. Brush half of the rub on the top of the smashed potatoes.

Air fryer:
1. Place the smashed potatoes into the basket of the air fryer and cook at 190°C for 8 minutes.

2. Turn the potatoes over and brush with the remaining rub. Cook for a further 4 minutes.

3. For crispier potatoes, bake each side for 8 - 10 minutes.

4. Enjoy warm and serve with the delicious yoghurt dip.

HINTS & TIPS:
Air fryer cooking times are a guideline as temperatures may vary. Please adapt cooking time accordingly.

Oven baking:
1. Preheat the oven to 200°C.

2. Place the baking sheet into the oven and bake for 20 minutes. Turn the potatoes over and brush with the remaining rub. Cook for a further 20 minutes.