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125ml
chicken stock
4 cut into ⅙
organic potatoes
½ tsp
sea salt
1 tsp
ground black pepper
1 tbsp
olive oil (if watching the calories you can use a spray oil)
For the spicy garlic mayo
3 tbsp
mayo
1 tbsp
siracha (or bog standard chilli sauce)
1 tsp
garlic powder
½ tbsp
white wine vinegar
4.4oz
chicken stock
4 cut into ⅙
organic potatoes
½ tsp
sea salt
1 tsp
ground black pepper
1 tbsp
olive oil (if watching the calories you can use a spray oil)
For the spicy garlic mayo
3 tbsp
mayo
1 tbsp
siracha (or bog standard chilli sauce)
1 tsp
garlic powder
½ tbsp
white wine vinegar
Utensils
Step 1
Pour the chicken stock from my French Dressing Chicken into the pot, pop the potatoes into the cook & crisp basket and lower it into the pot. Put the pressure lid on making sure the valve is in the seal position. Hit the pressure button and set to low. Then set the timer to 3 minutes. When the 3 minutes is up move the pressure release valve to the vent position. Once the pressure has been released remove the lid … carefully
Step 2
Now pour the oil evenly over the potatoes and sprinkle with the salt and pepper. Close the crisping lid and select air crisp at 200c. Put the timer on for 30 mins. Hit start. I usually have a look after 15 mins and give them a turn keep cooking until they are crispy enough to make you happy
Step 3
If you want to add the Spicy Garlic Mayo it’s really simple … Bung all the ingredients in a bowl and stir
Pour the chicken stock from my French Dressing Chicken into the pot, pop the potatoes into the cook & crisp basket and lower it into the pot. Put the pressure lid on making sure the valve is in the seal position. Hit the pressure button and set to low. Then set the timer to 3 minutes. When the 3 minutes is up move the pressure release valve to the vent position. Once the pressure has been released remove the lid … carefully
125ml
chicken stock
4 cut into ⅙
organic potatoes
½ tsp
sea salt
1 tsp
ground black pepper
1 tbsp
olive oil (if watching the calories you can use a spray oil)
For the spicy garlic mayo
3 tbsp
mayo
1 tbsp
siracha (or bog standard chilli sauce)
1 tsp
garlic powder
½ tbsp
white wine vinegar
4.4oz
chicken stock
4 cut into ⅙
organic potatoes
½ tsp
sea salt
1 tsp
ground black pepper
1 tbsp
olive oil (if watching the calories you can use a spray oil)
For the spicy garlic mayo
3 tbsp
mayo
1 tbsp
siracha (or bog standard chilli sauce)
1 tsp
garlic powder
½ tbsp
white wine vinegar
Step 2 of 3
Now pour the oil evenly over the potatoes and sprinkle with the salt and pepper. Close the crisping lid and select air crisp at 200c. Put the timer on for 30 mins. Hit start. I usually have a look after 15 mins and give them a turn keep cooking until they are crispy enough to make you happy
125ml
chicken stock
4 cut into ⅙
organic potatoes
½ tsp
sea salt
1 tsp
ground black pepper
1 tbsp
olive oil (if watching the calories you can use a spray oil)
For the spicy garlic mayo
3 tbsp
mayo
1 tbsp
siracha (or bog standard chilli sauce)
1 tsp
garlic powder
½ tbsp
white wine vinegar
4.4oz
chicken stock
4 cut into ⅙
organic potatoes
½ tsp
sea salt
1 tsp
ground black pepper
1 tbsp
olive oil (if watching the calories you can use a spray oil)
For the spicy garlic mayo
3 tbsp
mayo
1 tbsp
siracha (or bog standard chilli sauce)
1 tsp
garlic powder
½ tbsp
white wine vinegar
Step 3 of 3
If you want to add the Spicy Garlic Mayo it’s really simple … Bung all the ingredients in a bowl and stir
125ml
chicken stock
4 cut into ⅙
organic potatoes
½ tsp
sea salt
1 tsp
ground black pepper
1 tbsp
olive oil (if watching the calories you can use a spray oil)
For the spicy garlic mayo
3 tbsp
mayo
1 tbsp
siracha (or bog standard chilli sauce)
1 tsp
garlic powder
½ tbsp
white wine vinegar
4.4oz
chicken stock
4 cut into ⅙
organic potatoes
½ tsp
sea salt
1 tsp
ground black pepper
1 tbsp
olive oil (if watching the calories you can use a spray oil)
