Crispy Asian Potatoes

Step 1

To make the Master Stock, put all the ingredients into a large pot, except the potatoes and oil, and bring to a boil.

Step 2

Peel the potatoes and cut into halves or quarters, and put into the Master Stock. Cook the potatoes for about 15 minutes, until you can easily pierce the potatoes (without them falling apart).

Step 3

Using a wire scoop, remove the potatoes from the Master stock and allow to cool. Reserve the stock for other uses.

Step 4

Preheat oven to 180°C/160°C.

Step 5

Place the potatoes on a baking sheet, in a single layer. Drizzle a generous amount of oil, using your hands, mix together so the potatoes are coated in oil. (You could do this in a separate bowl, but then you have extra dishes to wash)...

Step 6

Roast the potatoes for 30 minutes, or until they are golden and crispy. Serve with roast chicken or roast duck. Garnish with thinly sliced green onions.

Step 7

Preheat Air Fryer to 200°C/400°F

Step 8

Place the potatoes, one or two layers deep maximum in the air fryer.

Step 9

Air Fry for about 10 minutes. At around 6 minutes of cooking, toss the potatoes so they turn over to ensure they are crispy all over. Cook until they are crispy. Garnish with thinly sliced green onions.