Bring a pot of salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain and set aside to cool slightly.

While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and curry powder and cook for 30 seconds more, until fragrant.

Add the cooked potatoes, peas, and salt to the skillet. Mash the potatoes slightly with a fork to incorporate them into the filling. Cook for a few minutes more, until heated through.

Unroll the phyllo pastry dough and cover it with a damp cloth to prevent it from drying out. Cut each sheet of phyllo into 4 equal strips.

Brush each strip of phyllo with olive oil. Place a heaping tablespoon of the filling at the bottom of the strip. Fold the bottom edge of the strip over the filling, then fold the left and right sides over, creating a triangular shape. Continue folding until you reach the top of the strip. Seal with a dab of water.

Preheat your oven to 400°F (200°C) or your air fryer according to the manufacturer's instructions. Place the filled samosas on a baking sheet or in the air fryer basket. Brush the tops with olive oil.

Bake or air-fry until golden brown: Bake the samosas for 18-20 minutes, or until golden brown and crispy. For air-frying, cook for 10-12 minutes, or until golden brown and crispy.

Serve and enjoy: Serve the hot samosas immediately with your favorite chutney or dipping sauce.