Air fryer chicken breasts with crispy new potato salad

Method

1. Bring a pan of salted water to the boil, then add the potatoes and simmer for 12 minutes. Meanwhile, sprinkle the chicken with a pinch of salt, black pepper, ½ tsp paprika and the oregano and coat with ½ tbsp olive oil. Set aside.
2. Heat the air fryer to 180°C. Drain the potatoes, transfer to a board and use the base of a jam jar or glass to lightly crush the potatoes. Drizzle with ½ tbsp olive oil and season with salt and pepper. Add to the air fryer tray and cook for 8 minutes.
3. While they cook, put 200g of the peppers, the garlic, ½ tsp paprika, ½ tbsp red wine vinegar, and the remaining ½ tbsp olive oil in a blender. Whizz until smooth, then season with salt and pepper.
4. Turn the potatoes over, then sit the chicken breasts on top and cook for 7 minutes. Turn the chicken over and cook for another 7-9 minutes until cooked through. Lift the chicken out onto a board to rest for 5 minutes.
5. Finely chop the remaining 50g roasted red peppers, then put in a large bowl with the soured cream, cucumber, gherkin, chives and remaining ½ tbsp vinegar. Stir together and season with a little salt and pepper. Stir in the crispy potatoes. Spread the red pepper sauce onto 2 plates, top with the chicken and serve the crispy potato salad alongside.