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Air-fryer Mini Hasselback Potatoes
Air-fryer Mini Hasselback Potatoes is a modern British recipe for a classic accompaniment of baby potates that are partially sliced and served with a cream and chive dip that's adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Air-fryer Mini Hasselback Potatoes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Vegetarian RecipesBritish Recipes
Looking for something different this Christmas, I wanted to try out these mini Hasselback potatoes to go with my roast and stuffed guinea fowl. I’m also serving a West African mixed mash: yam, cassava and celeriac boiled and mashed with some fresh chilli. Just make sure you don't overcrowd the fryer, and turn them regularly so they don't get stuck together. These also make excellent canapes, served with a sour cream and chive dip.
Ingredients:
800g (1lb 2oz) baby new potatoes
3 tbsp vegetable oil
2 tsp flaky sea salt
For the sour cream and chive dip:
100g (3½oz) soured cream
2 tbsp chopped chives
salt and freshly ground black pepper
Method:
Fill a large bowl with water. Put each potato on the chopping board between two chopsticks (or two wooden spoon handles). Using a sharp knife, slice the potato partway through, creating 1mm "leaves" (the chopsticks will prevent you from cutting all the way through).
Transfer the sliced potatoes to the bowl of water to soak while you slice the remaining potatoes (this will prevent them from oxidising and browning). Give the potatoes a little wash, squeezing the ends to open the ‘leaves’ up to get the water in between each slice. This helps open up the potatoes, as any starch between the slices tends to stick them back together as they cook.
Drain the potatoes and roll them onto a clean tea towel to dry them as much as possible. Dry the bowl, then return the potatoes to the bowl and drizzle over the oil, ideally getting it in between the slices. Rub the potatoes all over with the oil so they are coated.
Sprinkle each potato with a pinch of flaky salt, trying to get it between the potato slices.
Pre-heat the air fryer to 180°C [355°F] (or an oven to 200°C/180°C Fan/390°F/Gas 6). Cook the potatoes in the air fryer for 25–30 minutes, shaking every 10 minutes if the machine doesn't have a turning paddle, until the potatoes are cooked through and the slices are crisped up. They should be golden brown and the ‘leaves’ will be crisp. (If oven roasting, cook the potatoes for 30–40 minutes.)
