Ingredients: 1kg of potatoes, two red or yellow peppers, half a small jar of harissa, half a jar of sun-dried tomatoes in their oil (about 175g), 2 cloves of garlic, salt
Method: Cut clean but unpeeled potatoes into bite-sized chunks, toss with olive oil and salt and air fry until cooked and crispy, 40-45 minutes. Meanwhile in a blender, blend all the other ingredients to a smooth sauce. Pour half over the potatoes, or toss them in it (save the other half for another day). Serve.
Notes: The sauce works well stirred through pasta, too.