Air Fryer Hasselback Potatoes

Ingredients

• •4 small russet potatoes
• •2 tbsp unsalted butter, melted
• •1 tbsp olive oil
• •1 clove garlic, finely grated
• •1 tsp fresh thyme leaves
• •3/4 tsp kosher salt
• •1/4 tsp black pepper

Directions

1. 1Place each russet potato between two chopsticks and cut crosswise every 1/8 inch, stopping at the chopsticks so the base stays intact.
2. 2Mix butter, olive oil, garlic, thyme, salt, and pepper; brush half the mixture over and between the potato slices.
3. 3Preheat the air fryer to 375°F (190°C) for 3 minutes before adding the buttered potatoes.
4. 4Place all four potatoes in one layer and air fry 25 minutes without turning.
5. 5Brush the remaining seasoned butter between the opening slices and air fry 12–15 minutes more at 390°F (200°C).
6. 6Remove the russet potatoes when the centres are tender and the fanned edges are crisp and browned.

💡 Chopsticks make an effective cutting stop; without one, a single deep slice can separate the potato and ruin the fan shape.

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