Photography: John Paul Urizar. Styling: Michele Cranston. 
Photography: John Paul Urizar. Styling: Michele Cranston. Steph De Sousa’s air fryer hasselback potatoes are golden, crispy and completely heavenly!
“Okay potato lovers, this one is for YOU! If you’ve never made hasselback potatoes before, get ready to have your mind (and tastebuds) blown,” says Steph.
“They’re buttery, zesty, cheesy, and perfectly crisp on the outside while staying soft and fluffy inside. And the best part? My air fryer does all the hard work while I sit back and drool.”
Ingredients
Method
Peel your potatoes. Slice a tiny piece off the bottom so they sit nice and flat. Slide a skewer through the potato about two-thirds down to stop you from cutting all the way through. With a sharp knife, make thin slices across the top – you’ll end up with those gorgeous fan-like layers.
Mix together the melted butter, thyme, and lemon zest. Brush half of this mixture over the potatoes, making sure it gets right into the cuts. Place hasselback potatoes in the air fryer basket and air fry at 180°C for 30-35 minutes until golden and crispy.
Stir the parmesan into your leftover butter mix, then brush over the hot hasselback potatoes. Serve immediately and watch them disappear!
“These babies are a total showstopper. They look fancy but are SO easy to pull off. The perfect addition to your Christmas feast.”
Steph De Sousa
