Add the cubed potatoes to a large pot with a generous amount of salt. Fill with water until the potatoes are completely covered, and bring to a boil over medium heat.
4 Russet potatoes, 2 teaspoon Sea salt
Boil the potatoes until they are fork tender, and can easily be smashed down with a fork with little pressure. Drain the potatoes, and return to the pot.
Vigorously shake the drained potatoes in the pot until the exterior of the potato cubes have roughened up.
Transfer the shaken potato cubes to an air fryer basket, and spray generously with cooking oil spray. Air fry for 15-20 minutes at 400°F, shaking the air fryer basket occasionally.
While the potatoes are in the air fryer, heat a large skillet over medium-low heat, with 2 tablespoons of olive oil.
2 tablespoon Olive oil
Add the minced garlic, tomato paste, and dry spices to the skillet. Stir vigorously, ensuring that the mixture does not burn, and cook for 1-2 minutes. Add the water and lemon juice to the skillet, and simmer the sauce mixture for 5 minutes to cook out the raw tomato paste flavor.
1 tablespoon Tomato paste, 6 cloves Garlic, 1 ½ teaspoon Red chilli flakes, 1 teaspoon Smoked paprika, ⅛ teaspoon Cinnamon, ½ cup Water, 1 Lemon
Add the air fried potatoes to the skillet with the sauce, and toss to coat all of the potato cubes with the sauce. Finish with chopped parlsey, and serve.
¼ cup Flat leaf parsley