Air fryer recipe · Sides
Hasselback Potato Bites
Small potatoes sliced thin and fanned out, air fried until the edges turn crisp.
- 18 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 220kcal
- 2.3 gprotein
- 22.7 gcarbs
- 14.0 gfat
- 2.8 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- baby potato8
- oil2 tbsp
- garlic3 cloves minced
- dried oregano1 tsp
- salt1/2 tsp
Method
Slice the potatoes
Sit each baby potato between two chopsticks or wooden spoons and slice thin cuts across the top, stopping when the knife hits the sticks so the base stays whole. The uncut base holds the potato together while the fanned slices crisp.
Season the potatoes
Mix the oil, minced garlic, dried oregano and salt in a bowl, then brush it over the potatoes and work it down into every cut. Getting oil between the slices is what lets them fan open and crisp rather than staying shut and pale.
Arrange in the basket
Place the potatoes cut side up in the basket, leaving space between each one. The gaps let the hot air reach into the slits so the layers separate and brown, where crowding would trap steam and keep them soft.
Air fry until crisp
Air fry at 190°C for 18 min, brushing with the oil once halfway, until the edges are golden and crisp and the centres are tender when pierced. The second brush of oil deepens the colour and helps the fans crisp right through.
