Using two chopsticks, carefully slice the baby potatoes into thin hasselback cuts.

Submerge the sliced potatoes in salted water, bring to a simmer, and cook for 4 to 5 minutes until they are tender.

Drain the potatoes well and allow them to steam dry for 10 to 15 minutes.

Drizzle a generous amount of olive oil over the potatoes, then season with salt, pepper, and garlic granules.

Toss the potatoes to ensure they are well coated, making sure some seasoning gets between the layers.

Air fry or roast the potatoes at 200°C until they are deeply golden and crispy; this will take about 15 minutes in an air fryer or 20 to 25 minutes in the oven, so keep an eye on them as they cook.

While the potatoes are cooking, pat the chicken thighs dry and season them generously with salt.

Heat a lightly oiled stainless steel pan over medium-high heat and place the chicken thighs skin-side down in the pan.

Press down firmly on the chicken and place a weight on top, then leave them undisturbed until the skin is deeply golden and releases naturally from the pan.

Flip the chicken thighs and cook through until fully done.

To create a simple pan sauce, add a splash of chicken stock, a knob of butter, and a spoonful of grainy mustard to the pan.

In a separate bowl, dress the mixed leaves with your favorite dressing and toss to combine.

Finish the crispy potatoes with grated Parmesan and chopped parsley, then serve them alongside the seared chicken and salad.