
They wittered on the packaging about cooking new potatoes with it. Instead, I cut some spuds small and chucked them in the casserole with the lamb and the sauce, then started it off with the lid on and at a lower temperature than recommended. This allowed the spuds to cook a bit and also to absorb some of the fat and juices. Then I took them out and returned the casserole to the oven on a higher temperature, and stuck the spuds in the air fryer. I wasn’t sure this approach would work, but it turned out just right. And there’s a few spuds and some of the kleftiko left over for lunch over the weekend







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