Method
1. Place the potatoes in a pan of salted water and boil until cooked through. Drain and leave to dry.2. Pre heat Air Fryer to 200°C.
3. Using a potato masher or fork, lightly crush the potatoes to flatten them. Don’t let them fall apart.
4. Sprinkle over the Silverskin onions.
5. In a small bowl, mix the garlic, lemon juice and zest, olive oil, salt, pepper and green peppercorns. Pour over the potatoes.
6. Place the potatoes in the air fryer in a single layer. Air Fry for 15 - 20 minutes until crisp, turning halfway through.
7. Whilst the potatoes are cooking, combine all the ingredients for the tarragon aioli.
8. Once the potatoes are cooked, if desired, sprinkle with extra green peppercorns, as well as a squeeze of lemon. Serve immediately with the tarragon aioli
Tip
Rather than air-fry, the potatoes can be cooked in the oven. Place in a preheated oven at 200°C, 180°C Fan, Gas 6. Bake for 30 – 35 minutes until golden and crispy.Ingredients
• 200g New Potatoes
• Salt and Freshly Cracked Black Pepper
• 2 tbsp Opies Mini Silverskin Onions
• 3 cloves Garlic, crushed
• Zest and Juice of 2 Lemons, to taste
• 2 - 3 tbsp Extra Virgin Olive Oil
• 2 tbsp Opies Green Peppercorns, drained, crushed
For the Tarragon Aioli
• 3 tbsp Mayonnaise
• 2 Garlic cloves, crushed
• Zest of 1 Lemon, juice of half
• 5 Tarragon leaves, finely chopped
