Stacked Potatoes

Ingredients

700 g potatoes

3 tbsp garlic-infused oil

1 tsp smoked paprika

1 tsp dried oregano

1 tsp dried rosemary

pinch salt and pepper

Directions

Peel and slice the potatoes thinly (I used a mandoline vegetable slicer to create lots of 3mm slices) and place in cold water for 15-30 minutes. This helps to get even crispier stacks later on.
Drain and dry the potato slices thoroughly by laying them on kitchen paper or a clean tea towel.
In a large mixing bowl, toss the potato slices in the oil and seasoning.
Layer the potatoes in stacks and secure together with a cocktail stick.
Place the potato stacks in some foil and cover them to start with. Place in the air fryer for about 15 minutes at 180C. After 15 minutes, open up the foil and allow to cook for a further 15-20 minutes so they can colour and crisp up on top.
Serve with dips or alongside your favourite dinners.

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