Hasselback Potatoes
Buttery garlic Hasselback potatoes cooked in the air fryer (Mealthy CrispLid) and finished with fresh parsley. Ready in 50min (prep 10min, cook 40min).
⏱️ Prep: 10 min🍳 Cook: 40 min
Ingredients
| 6 tablespoons | 90 ml | butter, softened |
| 1 1/2 teaspoons | 7.5 ml | minced garlic |
| 3 tablespoons | 45 ml | olive oil |
| — | kosher salt and freshly ground black pepper | |
| 6 | small gold potatoes | |
| — | chopped fresh parsley |
Instructions
- Stir butter, garlic, olive oil, salt, and black pepper together in a small bowl.
- Slice potatoes into thin slices, leaving 1/4 inch at the bottom unsliced.
- Brush half the butter mixture on the potatoes, making sure to get in between all the slices.
- Place potatoes in CrispLid fryer basket, working in batches as needed. Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet.
- Set CrispLid on top of inner steel pot and plug in. Set to 350°F (180°C) and cook potatoes for 10 minutes; flip potatoes using tongs and continue cooking for 10 minutes more.
- Brush the remaining half of the butter mixture on the potatoes. Continue cooking for 10 minutes; flip potatoes using tongs and cook 10 minutes more. Lift the lid using the handle and set it on the silicone mat.
- Allow potatoes to cool slightly; garnish with parsley before serving.
Mealthy Tip: Add herbs (fresh or dried), like rosemary or thyme, to the butter mixture for extra flavor.