You’ll Need
For the Potatoes
800g baby potatoes, halved
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
Smokehouse Ranch Dressing
4 tbsp mayonnaise
3 tbsp sour cream
1 tbsp buttermilk (or whole milk)
1 tsp Dijon mustard
1 tsp apple cider vinegar
1 tsp dried parsley
½ tsp dried dill
½ tsp garlic powder
½ tsp onion powder
Freshly cracked black pepper
To Finish
6 rashers smoked streaky bacon, cooked until crisp and chopped
80g mature cheddar, diced into small cubes
3 spring onions, sliced
3 tbsp diced gherkins
Small handful fresh chives, chopped
Optional but dangerous
Crispy fried onions
Jalapeño slices
Extra smoked paprika
BBQ pulled chicken
Cracked black pepper
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, smoked paprika, garlic powder, sea salt and black pepper until evenly
coated.
Air fry for 18–22 minutes, shaking every 5–6 minutes, until crisp, golden and fluffy inside.
While the potatoes cook, whisk together the mayonnaise, sour cream, buttermilk, Dijon mustard, apple cider
vinegar, parsley, dill, garlic powder, onion powder and black pepper until smooth.
Allow the potatoes to cool for around 10 minutes so they stay warm but don't melt the dressing.
Fold the potatoes through the ranch dressing.
Add the crispy bacon, cheddar cubes, spring onions, diced gherkins and most of the chives, mixing gently to avoid
breaking the potatoes.
Transfer to a serving bowl.
Finish with the remaining chives, a dusting of smoked paprika, crispy onions or jalapeños if using.
Serve slightly warm or chilled alongside anything coming off the barbecue.