Put the potatoes into a pan of cold, salted water. Bring to the boil, then cook for 9-10 mins, or until a knife goes through the centre easily. Drain well and leave to steam-dry in a colander for a few minutes.

Finely chop the rosemary and thyme and mix with the garlic granules in a small bowl. Drizzle in the oil and plenty of salt and pepper.

Heat the air fryer to 200C. Transfer the potatoes to a tray and use the bottom of a glass or ramekin to press down. You want them flattened, but still holding together, so don’t press too firmly. Drizzle them with the herby oil and use a pastry brush to coat them well. Lift into the air fryer so they all fit in a single layer. You may need to do this in batches.

Cook for 15-20 mins, turning halfway, until crisp and golden. Remove from the tray and serve.