Hasselback Potatoes
Sit each potato between two wooden spoon handles and slice down every 3 mm, letting the handles stop the knife before it cuts all the way through.
Ingredients
- 4 piece medium potatoes, scrubbed
- 3 tbsp olive oil
- 30 g butter, melted
- 2 clove garlic, crushed
- 30 g parmesan, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp chives, chopped
Steps
- Sit each potato between two wooden spoon handles and slice down every 3 mm, letting the handles stop the knife before it cuts all the way through.
- Brush the potatoes all over and into the cuts with olive oil, then season with salt and pepper.
- Put them cut side up in the air fryer basket and cook at 180°C for 25 minutes, until the slices start to fan open.
- Mix the melted butter with the garlic, brush it between the slices, scatter over the parmesan and cook at 190°C for a further 10 minutes until crisp and golden.
- Sprinkle with chopped chives and serve hot.
