Think of this as the best of both worlds. Eating a full roast lunch isn't the most appealing option for many families during a hot Australian summer. So, potato salad has become a beloved staple.
Roasting the potatoes before giving them the potato salad treatment creates the perfect crunchy-chewy texture, just like the perfect bite of nacho. Soft yet still crispy, and drenched in a herby dressing.
Kenji Lopez-Alt's approach for crispy roast potatoes is to boil cut spuds in bicarb soda and water first. The bicarb helps the surface of the potatoes become fluffy, creating a rough surface and a better texture when roasted with oil.
I've developed this recipe to use an airfryer to avoid turning the oven on in the middle of summer. You can easily roast them in the oven though, just bake them at 200°C for around 20 minutes. You can add the bacon to the oven at the same time.
You know the perfect bite of a nacho stack that's crispy in the middle but almost chewy on the outside and covered in just the right amount of sauce? This is that in potato salad form.
Meanwhile, add the bacon to an airfryer and roast at 180°C for 10 minutes, or until crisp and cooked through. Remove from the airfryer and set aside.
Add the potatoes to the basket of your airfryer and toss with neutral oil and a good pinch of salt. Roast at 180°C for 30 minutes, shaking/flipping halfway to ensure even cooking.
