Crispy Air Fryer Potatoes

Steps

1. Peel and chop potatoes into 1.5 cm chunks.
2. Place in cold water with salt and baking soda; boil for 8 minutes.
3. Whisk vegetable oil, salt, garlic powder, smoked paprika, and black pepper for coating.
4. Drain potatoes, toss gently in coating.
5. Air fry at 200C/400F for 10 minutes, shake, then 10-15 more minutes until golden and crispy.
6. Blend tofu, coconut oil, nutritional yeast, apple cider vinegar, onion powder, smoked paprika, salt, agave into a creamy filling.
7. Pipe filling into green olives.
8. Set up dredging station: flour+garlic powder, flour+soy milk batter, breadcrumbs+panko+sesame seeds.
9. Coat olives in dry mix, wet batter, then breadcrumbs.
10. Air fry olives with cooking oil spray for 12 minutes until golden.
11. Mix flour, sugar, baking powder, salt; add soy yogurt and soy milk; bring dough together.
12. Divide into 8 portions and roll into balls.
13. Air fry doughnut holes at 180C/350F for 10 minutes until golden.
14. Dunk in melted vegan butter, then roll in cinnamon sugar mixture.