SERVES: 4

METHOD

1. Cook potatoes in a large pot of gently boiling water for 20 minutes. Drain. Place potatoes on a clean chopping board and gently squash with back of a wooden spoon.

2. Place butter in a small saucepan over a medium heat until melted. Add miso paste, garlic, salt and pepper stirring until well combined. Remove from heat and set aside until required.

3. Preheat air fryer to 200°C for 10 minutes. Remove basket and spray lightly with oil. Spray potatoes with vegetable oil on both sides and place half the crushed potatoes into the basket. Cook in preheated air fryer for 20 minutes or until golden and crispy. Place potatoes in a warm oven to keep hot. Repeat process with remaining crushed potatoes.

To Serve

Place crispy smashed potatoes on a serving platter and drizzle with melted miso garlic butter, then sprinkle with parmesan and spring onions.

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