In a mixing bowl, blend together the oil, 60g of mayonnaise, and the soup mix until well combined. Add the potato cubes and gently toss until they are evenly coated. Transfer the coated potatoes into the basket of an air fryer. Air fry at 200°C for approximately 15 minutes. After this time, shake the basket to ensure even cooking.

Next, arrange the bacon rashers on top of the potatoes and continue air frying at 160°C for an additional 10 minutes.

While the potatoes are cooking, prepare the sour cream mixture. In a separate jug, combine the remaining mayonnaise, sour cream, lemon juice, and chopped chives. Season with pepper to taste.

Once the potatoes are cooked and crispy, transfer them to a serving bowl. Pour the prepared sour cream mixture over the potatoes. Coarsely chop the cooked bacon and scatter it over the potatoes then serve!