Phil O’Neil is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Air-fryer garlic, honey & mustard crispy potato cubes (recipe courtesy jamieoliver.com)

INGREDIENTS
4-6 Maris Piper, Russet or red skin potatoes, scrubbed and cut into 2cm cubes
vegetable oil
fine salt
1 bulb of garlic
1-2 tablespoons runny honey
1-2 teaspoons wholegrain mustard

METHOD
1. Get your potatoes in a mixing bowl, and mix with a drizzle of oil and a pinch of
salt.
2. Get a garlic bulb and cut just the top off it. Place the bulb in foil, drizzle with oil
and season with salt. Fold up the foil and scrunch it around the bulb.
3. Heat the air fryer to 180°C.
4. Get your potatoes and garlic into the air-fryer basket and cook for 20 minutes.
Give them a good shake.
5. Remove the garlic and turn the air fryer up to 190°C and cook the potatoes for
a further 10 minutes, then they are ready to serve.
6. While the potatoes finish cooking, remove the garlic from the foil and carefully
squeeze the soft cloves into a mixing bowl with the honey, mustard and a
pinch of salt, then mix well.
7. When the spuds are done, toss them in the garlic-honey-mustard paste and
dig in.

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