Description
Air-fried hasselback potatoes are so easy yet they make such a pretty presentation. I serve these with a simple garlic aioli, but feel free to add a dollop of sour cream or topping of your choice.
Ingredients
- 4 (6 ounce) russet potatoes, scrubbed and dried
- 2 chopsticks
- 4 tablespoons olive oil, or as needed
- salt and ground black pepper to taste
- ½ teaspoon chopped fresh chives (Optional)
Instructions
- Preheat the air fryer to 350 degrees F (180 degrees C).
- Cut a very thin slice lengthwise from the flattest side of 1 potato. Lay potato on a cutting board
- cut-side down so it lays evenly without rolling. Place chopsticks lengthwise along top and bottom edges of potato. Slice evenly across entire length of potato to make 1/4-inch slices
- making sure the knife comes to rest on chopsticks each time
- keeping the bottom of the potato intact. Repeat with remaining potatoes. Brush the outsides and between the slices with oil. Sprinkle with salt and pepper.
- Place potatoes into the bowl of the air fryer and cook for 15 minutes. Brush with oil and cook until crispy on the edges and tender in the middles
- about 15 minutes more. Sprinkle with chives and serve.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4