Air Fryer Recipe
Smoked Paprika Hasselback Potatoes
Hasselback potatoes are a treat with their fan-like, crispy edges and soft, fluffy centres. The air fryer is ideal for this dish, as it quickly dries the cut surfaces, promoting browning with minimal oil and ensuring the seasoned fat penetrates the slices rather than pooling.
Ingredients
- 4 medium floury potatoes (180–220g each)
- 2 tbsp olive oil or rapeseed oil
- 20g unsalted butter, melted
- 1½ tsp smoked paprika
- ½ tsp garlic granules or 1 small garlic clove, finely grated
- ¾ tsp fine sea salt, plus a pinch more to finish
- ¼ tsp freshly ground black pepper
- ½ tsp dried thyme or oregano
- 1 tsp lemon juice or cider vinegar
- 1 tbsp finely chopped parsley or chives
- Optional: 15g finely grated mature Cheddar or Parmesan-style hard cheese
Method
- Scrub the potatoes well and pat them dry, leaving the skins on.
- Place one potato between two chopsticks or wooden spoon handles and cut thin slices across the potato at 2–3mm intervals, stopping at the guides.
- Rinse the sliced potatoes briefly under cold water, flexing them gently, then pat very dry with kitchen paper.
- Preheat the air fryer to 180°C for 3 minutes.
- Mix the oil, melted butter, smoked paprika, garlic granules, salt, pepper, and dried herbs in a small bowl.
- Brush roughly two-thirds of this mixture over the potatoes, covering the tops and sides.
- Place the potatoes in the air fryer basket, cut-side up, with at least 2cm between them.
- Cook at 180°C for 22 minutes.
- Open the drawer and brush the remaining paprika butter over the tops, letting it drip into the cuts.
- Continue cooking at 180°C for 8–12 minutes, depending on potato size.
- Increase the air fryer to 200°C and cook for 4–6 minutes until the ridges are crisp and lightly blistered. If using cheese, sprinkle it on for the final 2 minutes.
- Rest the potatoes for 3 minutes, then finish with lemon juice or cider vinegar, chopped herbs, and a final pinch of salt.
Nutrition
Calories: 250
