1 lb baby potatoes (yukon baby potatoes or red potatoes)
2 tbsp olive oil
1 tbsp melted butter
1 tsp dried oregano
3 tbsp semolina or bread crumbs
8 tbsp grated cheddar
1 cup sour cream
1 pc avocado
2 tbsp lime juice
4 sprigs cilantro
Airfry the potatoes at 350F for 15 minutes or until fork tender.
Mix the melted butter, the minced garlic, the dried organo, smoked paprika
Drain the potatoes and transfer them to a bowl, stir in the butter mix and the semolina and drizzle with olive oil. Gently flatten each potato with the bottom of a cup and brush them with melted butter
sprinkle each potato with dried oregano and semolina to make them extra crispy.
Add the potatoes to the air fryer and cook for 15 minutes at 400ºF or until the potatoes are fully cooked, add grated cheddar and melt in the air fryer for 30 seconds, while the potatoes are baking make the sour cream and avocado dip.
Place the sour cream, the avocado, the lime juice and a pinch of salt in a blender, blend until very smooth, drizzle with chopped cilantro and serve with the potatoes.