Ingredients

Method

• 700 g medium or small Woolworths Abby potatoes
• olive oil, for drizzling
• sea salt and freshly ground black pepper, to taste
• 1 cup Parmesan, grated
• Peppadew piquanté pepper chutney, for serving

Method

Ingredients

 

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1. Slice the potatoes in half lengthways, drizzle with olive oil and season well. Place in an air fryer at 200ºC and cook for 15–20 minutes, or until golden brown and crispy.

2. Remove and toss with the Parmesan. Serve with the Peppadew chutney as a dipping sauce.

Photograph: Saadiqah Assur
Recipes: Brita du Plessis
Food assistant: Josh van Zyl

Find more potato recipes here.