Roasted potatoes with greek yoghurt
25 - 30 minutes air fryer
500 g waxy potatoes
2 tablespoons olive oil
1 tablespoon spicy paprika
1 pinch sea salt
1 pinch freshly ground black pepper
150 ml Greek yoghurt
1.
Set the air fryer to 250°C. Peel the potatoes and cut them into 2 cm cubes. Soak the cubes
in water for at least 30 minutes. Drain them thoroughly and then pat them dry with paper
towels.
2.
In a medium-sized bowl, mix 1 tablespoon of olive oil with the paprika and add pepper to
taste. Coat the potato cubes with the spicy oil.
3.
Transfer the potato cubes to the fryer basket and slide the basket into the air fryer. Set the
timer to 25 - 30 minutes and fry the potato cubes until they are golden brown and done.
4.
Mix the Greek yoghurt in a small bowl with the remaining spoonful of olive oil and add sea
salt and black pepper to taste. Sprinkle with paprika. Serve the yoghurt as a dip with the
potatoes.
5.
Serve the potato cubes in a platter and sprinkle with sea salt.
Feta triangles
20 m 15 minutes air fryer
1 egg yolk
100 g feta
2 tablespoons flat-leafed parsley, finely chopped
1 green onion, finely sliced into rings
1 pinch freshly ground black pepper
5 sheets of frozen filo pastry, defrosted
2 tablespoons olive oil
1.
Beat the egg yolk in a bowl and mix the feta, parsley and green onion; season with black
pepper to taste.
2.
Cut each sheet of filo pastry into three strips.
3.
Scoop a full teaspoon of the feta mixture on the underside of a strip of pastry. Fold the tip of
the pastry over the filling to form a triangle, folding the strip zigzag until the filling is wrapped
up in a triangle of pastry. Fill the other strips of pastry with feta in the same manner.
4.
Preheat the air fryer to 220°C.
5.
Brush the triangles with a little oil and place five triangles on the Wire rack. Put the wire rack
into the air fryer and set the timer to 15 minutes. Bake the feta triangles until they are golden
brown. Bake the other feta triangles in the same manner.
6.
Serve the triangles in a platter.
