Air Fryer Hasselback Potatoes is a modern British recipe for a classic dish of potatoes whose tops are cut into thin slices and which are cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Air Fryer Hasselback Potatoes.
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I love the look of Hasselback potatoes and when I have them, they’re one of my favourite accompaniments. I must admit, however, that I have not been very successful in making them. When I am cooking a roast with all the trimmings the oven temperatures have not really been correct, I think. Now, however I have the opportunity of cooking the perfect Hasselback potato… and, yes, the secret really is in the cooking temperatures. When slicing, to ensure I do not cut through the paper I put a doubled-up sheet of corrugated cardboard on either side of the potato as this allows me to slice down but prevents any damage to the knife.
Ingredients:
4 medium non-waxy potatoes
4 tbsp olive oil extra virgin
1 tsp ground black pepper
½ tsp sea salt
1 tsp garlic powder
1 tsp onion powder
2 tbsp finely-grated parmesan cheese (optional)
1 tbsp fresh parsley, chopped (optional)
Method:
Pre-heat Air Fryer to 350 degrees. Prepare the Air Fryer basket with cooking spray, olive oil spray, or baking parchment.
Slice the potatoes into 5mm (1/5 in) thick sections, careful not to cut all the way through the potato (it’s easiest if you put two chopsticks on either side of the potato and slice down to the chopsticks).
Add olive oil and seasoning to a small bowl and mix well until combined. Using a pastry brush and brush half of the mixture onto the potatoes.
Transfer the potatoes to your air-fryer and cook at 175C (350F) for 20 minutes. At this point open the air-fryer basket and brush the remainder of the oil mixture onto the potatoes; increase the temperature to 200C (400F) and continue to cook for 20 minutes more.
Remove the potatoes from the Air Fryer and sprinkle parmesan cheese and fresh parsley then serve.
For even more flavour, you can insert thin slices of bacon between the potato slices after the initial 20 minutes of cooking.
