This salad brings together tender Kipfler potatoes, roasted cherry tomatoes, and a zesty Dijon dressing for a memorable dish that’s both satisfying and refreshing. Recipe written by Luke Croston.
Peel the potatoes and cut into chips approx. 2cm x 2cm x 6cm.
Preheat the air fryer to 200°C.
Wash the chips in cold water to remove the starch.
Pat dry with a kitchen towel or a tea towel.
Spray with oil and sprinkle with salt.
Transfer to the air fryer basket.
Cook for 20 to 25 minutes, checking regularly and shaking/turning.