Recipe · Crispinator®
Little hasselbacks
Cutting deep slices into a potato while leaving it intact allows it to cook more quickly and get more deliciously crisp, golden edges. For a fun twist, we apply that hasselback treatment to baby potatoes.
Ingredients
- 1½ lb baby Yukon gold potatoes
- 1 Tbsp unsalted butter, melted
- 1 Tbsp vegetable oil
- 1 clove garlic, minced
- 1 Tbsp Parmesan cheese
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup sour cream
- Zest of 1 lemon, about 1 tsp
- 1 Tbsp. fresh lemon juice
- ¼ cup chopped chives, plus more for topping
Method
- Using a sharp knife, carefully cut slices about ⅛ inch apart in each potato, being careful not to cut all the way through.
- Transfer the potatoes to a large bowl. Add the butter, oil, garlic, cheese, salt, and pepper, and carefully toss, really coating each potato well with mixture to get into the crevices.
- Transfer the potatoes to the air fryer basket and slide it into the air fryer.
- Set the unit to Air Fry at 400°F for 20 minutes, then press Start | Stop.
- When the Shake notification comes on (halfway through), shake the potatoes and then return the basket to the air fryer.
- While the potatoes finish cooking, combine the sour cream, lemon zest, lemon juice, and chives in a small bowl.
- Serve the potatoes sprinkled with chives, with the sour cream sauce on the side.
Made with
Crispinador
$149.99
