Air fryer smashed potatoes with mustard-cabbage dip 

Recipe in collaboration with Science + Fourchette

Preparation time: 15 minutes

Cooking time: 35 minutes

Yield: 4 to 6 servings

This simple smashed potato recipe was created especially for everyone who loves cooking with their air fryers. You’ll be able to use less oil for cooking. Remember: less is more! 

The quality of the oil used is essential to obtain a delicious taste and the perfect cooking time. In this recipe, we have selected sunflower oil for cooking, one of the best for air fryers.

To level up this sophisticated snack, we added our Spicy Maple Mustard, used for the mustard-cabbage sauce inspired by the famous European hot dogs. It'll be gone in no time flat! 

INGREDIENTS 

For the coleslaw:

• 500 mL (2 cups) finely chopped Savoy cabbage
• 30 mL (2 tbsp.) Maison Orphée organic white wine vinegar
• 5 mL (1 tsp.) sugar 
• A pinch of Maison Orphée fine grey sea salt

For the mustard-cabbage dip:

• 60 mL (1/4 cup) Maison Orphée spicy maple mustard
• 45 mL (3 tbsp.) of Maison Orphée fresh mayonnaise
• A pinch of Maison Orphée fine grey sea salt

For the crispy smashed potatoes:

• 907 g (2 lb) yellow-fleshed baby potatoes
• 15 to 30 mL (1 to 2 tbsp.) Maison Orphée organic sunflower oil for cooking
• A pinch of Maison Orphée fine grey sea salt

For the finish:

• Maison Orphée fleur de sel, to taste
• Chopped green onion

PREPARATION

For the coleslaw:

1.  In a large bowl, massage the cabbage, vinegar and sugar together. Let stand for 10 minutes to allow the cabbage to soften. Set aside.

For the crispy smashed potatoes:

1. In a pot of boiling water, cook baby potatoes until tender, about 10 minutes. Drain.
   
2. Using the bottom of a cup or glass, lightly mash the potatoes. Coat them with sunflower oil for cooking. Season with salt.
3. Put the potatoes in the air fryer basket at 190 °C (400°F). There is no need to preheat it. Bake the potatoes for 15 to 20 minutes, stirring halfway through or until golden and crisp.
   

For the mustard-cabbage dip:

1. In a deep bowl or large mason jar, place 1 cup of the coleslaw, our Spicy Maple Mustard, Fresh Mayonnaise and Fine Grey Sea Salt. Using a blender, blend all ingredients into a smooth purée. Serve with the potatoes.

For the presentation:

1.  Place the remaining coleslaw on the bottom of a serving plate. Top with the crispy smashed potatoes and mustard-cabbage dip. Garnish with fleur de Sel and chopped green onions. 

NOTE

We prefer to use a yellow-fleshed variety of new potatoes since this variety gives the crispest, melt-in-your-mouth results. The smaller the potatoes, the more delicious they are!

Since all potatoes are not the same size, it is important to watch them during the air fryer cooking process. Depending on the sizes of the potatoes, their cooking times can vary by more or less 5 minutes. If you want to cook them in a conventional oven, reduce the temperature to 375°F and add 5 minutes to the cooking time.

Photo credits Science + Fourchette