Potatoes are a staple side dish in many households, but have you ever tried ruffled leaf potatoes? These crispy spuds feature a unique and fun-to-eat texture.
Recipe compliments of Instant Pot.
Ingredients
- 2 very large potatoes, thinly sliced using a mandolin
- 60g butter, melted
- Coarse salt and black pepper
- Fresh rosemary, chopped
- Olive oil for drizzling
- Grated parmesan for sprinkling
Method
- Slice and dry potatoes with a paper towel.
- In a bowl, toss sliced potatoes, melted butter, rosemary and seasoning together. Coat well.
- Arrange potatoes in in the baking dish. Ruffle them around. Drizzle with olive oil.
- Set your air frier to 175°C and bake for 20-25 minutes.
- Once done, sprinkle with parmesan and serve immediately.
Note: Depending on what air fryer you own, it may need to bake a bit longer – up to 45 minutes. To check if done, simply slide the tip of a knife or skewer into the thickest part of the potato slice. If it pierces the centre easily, your baked beauties are ready to serve.
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