Preheat the Air Fryer to 240°C (465°F) or 220°C (430°F) for fan-forced ovens. Put the potatoes into a saucepan with the salt, then cover the potatoes in water by approximately 4cm/1.6in. Place the saucepan over medium-high heat and bring to a boil, reduce to medium and boil potatoes for 6 minutes or until they’re half-done.
Place the potatoes into a colander to drain out the water, then leave the potatoes in the colander for 10 minutes to allow the steam to dry the potatoes. Pat the potatoes dry with paper towels and place them into a large bowl, then toss them in olive oil, salt and pepper. Bake for 35 minutes or until the potatoes are golden
Whilst the potatoes are roasting, make the Garlic Aioli sauce. Place all the ingredients for the garlic aioli into a food processor and blitz for 10 seconds. Scrape the sides of the bowl with a spatula, then blend for a few more seconds. Transfer the sauce into a small bowl and leave it at room temperature for the flavors to infuse
When the potatoes have 5 minutes remaining in the Air Fryer, start on the buttered pine nuts. Melt the butter in a small frying pan over medium heat, then place in the pine nuts. Stir-fry the pine nuts until they’re aromatic and golden, then add the Aleppo pepper. Quickly stir, then remove from the heat.
To assemble – Spread the garlic aioli on a large serving plate, then place the potatoes on top of the sauce. Spoon the buttered pine nuts and sauce over the potatoes, then garnish with chopped parsley and parsley oil (if using). Best served immediately whilst the potatoes are warm.