Instructions

1. 1

   Peel the previous day's boiled potatoes and cut them into slices about half a centimetre thick. Thoroughly chilled potatoes from the day before are firm and stand up to the shaking, whereas freshly boiled ones fall apart in the basket.

2. 2

   Carefully mix the slices in a bowl with the rapeseed oil, the dried marjoram, the salt and the pepper until every slice is thinly coated. Work with your hands so that the slices do not break.

3. 3

   Peel the onions and cut them into thin rings. The rings only go in for the second half of the cooking time, because they would burn over the whole time.

4. 4

   Preheat the air fryer to 180 °C.

5. 5

   Lay the potato slices in the basket in a single layer with space between them and do not stack anything; for a larger quantity, work in two batches. Cook at 180 °C.

6. 6

   Mix in the onion rings and carry on cooking at 180 °C, shaking vigorously once halfway through, until the potatoes are golden and the onions are soft.

7. 7

   Snip the chives into fine rings, scatter them over the Bratkartoffeln and serve everything at once.