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Method

1. Fill a large bowl with water. Put each potato on the chopping board between two chopsticks (or two wooden spoon handles). Using a sharp knife, slice the potato partway through, creating 1mm "leaves" (the chopsticks will prevent you from cutting all the way through).

2. Put the sliced potatoes into the bowl of water to soak while you slice the remaining potatoes. Give the potatoes a little wash, squeezing the ends to open the "leaves" up to get the water in between each slice. Any starch between the slices tends to stick them back together as they cook.

3. Drain the potatoes and roll them onto a clean tea towel to dry them as much as possible. Dry the bowl, then return the potatoes to the bowl and drizzle over the oil, ideally getting it in between the slices. Rub the potatoes all over with the oil so they are coated.

4. Sprinkle each potato with a pinch of flaky salt, trying to get it between the potato slices.

5. Preheat the air fryer to 180C (or an oven to 200C/180C Fan/Gas 6). Cook the potatoes in the air fryer for 25–30 minutes, shaking every 10 minutes if the machine doesn't have a turning paddle, until the potatoes are cooked through and the slices are crisped up. They should be golden brown and the "leaves" will be crisp. (If baking, cook the potatoes for 30–40 minutes.)