Air fryer recipe · Sides
Buttery Hasselback Potato Bites
Fan-sliced baby potatoes that drink up herbed butter between every ridge for crisp edges and a creamy heart.
- 28 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 125kcal
- 1.7 gprotein
- 17.4 gcarbs
- 5.9 gfat
- 1.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Baby potatoes500 g
- Melted butter3 tbsp
- Dried thyme1 tsp
- Garlic, minced3 cloves
- Salt flakes1 tsp
Method
Slice the fans
Rest each baby potato between two chopsticks and make thin parallel cuts across the top, stopping before you slice all the way through. The chopsticks act as a guard so the potato stays intact at the base.
Mix the herb butter
Stir the melted butter together with minced garlic and dried thyme in a small bowl. The warmth of the butter gently blooms the garlic and herbs into a fragrant baste.
Brush between layers
Use a pastry brush to work the herb butter into the cuts and over the surface of each potato. Gently fan the slices open so the butter reaches deep into every groove.
Season and rest
Sprinkle salt flakes over the buttered potatoes and let them sit for five minutes. This short rest helps the seasoning settle into the open slices.
Air-fry to crisp
Arrange the potatoes cut side up and air-fry at 190C for 24 minutes. Brush with any leftover butter halfway through so the fanned edges turn deeply golden and shatter-crisp.
