1kg baby chat potatoes, halved
2 tblsps extra virgin olive oil
1 tblsp finely chopped leaf plat parsley, plus extra to serve
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp sea salt flakes
20g parmesan, finely grated, plus extra to serve
Put potatoes in a large bowl, add oil, and toss well to coat. Place into the basket of your Phillips XXL airfryer with Smart Sensing technology.
Set temperature to 180C and time to 12 minutes, cooking until potatoes are partially cooked.
Meanwhile in the same large bowl, combine parsley, garlic, oregano, salt and extra olive oil.
Pour hot, partially cooked potatoes back into the bowl with the parsley mixture. Toss to coat. Add parmesan and then toss again.
Return potatoes to the airfryer basket. Set temperature to 200C and time to 15 minutes, cooking until potatoes are golden brown and tender.
Serve potatoes topped with extra parsley and extra parmesan.