Peel the potatoes. Cut each end off and discard. Stand the potato on its end and square off the potato by slicing the rounded edge off.

Now cut the remaining potato into 1 cm thick slices, again discarding the last edge of the potato.

Repeat with the remaining potatoes.

Lay the potato slice down in between 2 wooden skewers. The skewers prevent your knife from cutting all the way through the potato. Cut narrow lines into the potato going perpendicular to the skewers.

Flip the potato over and cut diagonal lines.

Gently skewer the potato and spread the accordion potato out. Place the skewered potato into a bowl of water while you slice and skewer the rest to prevent the potato from browning.

If you have time, soak the potatoes for 30 minutes or overnight. This will remove

some of the starches and make them crispier.

Preheat the air fryer to 400ºF.

Make the herbed garlic butter: Melt the butter in a small bowl. Add the oregano,

thyme, salt, garlic and black pepper and stir to combine.

Place the potatoes in the basket or on a rack and brush the potatoes with the herb garlic butter.

Air fry for 12 minutes, flipping halfway through. The cook time will depend on your air fryer and the thickness of the potatoes. Just cook until golden and crisp

Garnish with chopped parsley and serve with your favourite dipping sauce, such

as ketchup or chipotle aioli.