Method for making diced potatoes in the Ninja Foodi:

To cook from fresh – no parboiling

• Peel then wash your potatoes.
• Cube the potatoes. I dry them using a kitchen towel, but you can skip this step if you're short on time. I just like my potatoes to be extra crispy.
• Use spray oil, or a neutral oil of choice, on your diced potatoes.
• Season the potatoes with salt and pepper.
• Cook in the air fryer, or using the air crisp mode, for 15 minutes at 180C (360F approx).
• Add ¼ teaspoon of dried parsley and garlic powder. Paprika and rosemary are a nice addition too if you have those to hand.
• Add a little more oil and then shake in a bowl to ensure even coverage.
• Air fry, or cook on air fryer, for 8 minutes at 200C (390F approx).
• Serve and enjoy. As long as they're fully cooked of course!

To cook from fresh – pressure cooker edition

• Peel and wash the potatoes.
• Cut into cubes.
• Pressure cook, using quick release, on high for 3 minutes using the Ninja Foodi pressure cooker setting.
• Leave to steam dry for a couple of minutes.
• Coat with the herbs and spray oil, shaking gently to cover completely.
• Air fry / air crisp at 190C (375F approx) for 6 minutes.
• Shake up.
• Air fry / air crisp for a further 6 minutes at 190C (375F approx). Shake halfway.