Crispy Hasselback Potatoes with Garlic and Rosemary
Ingredients
- 5 large (1250 g) potatoes
- 3 tbsp oil
- 5 garlic cloves, sliced
- 2 sprigs fresh rosemary
- Salt and pepper, to taste
Preparation
Wash and dry the potatoes.
Place a potato lengthwise between two chopsticks. Using a sharp knife, carefully cut across the potato about 1/8-inch apart. The chopsticks will prevent you from slicing the potato all the way through. Though it can still happen that you cut off the ends of the potato since they are more fragile.
Transfer all sliced potatoes on a lined baking sheet or into the basket of your air-fryer.
Brush the sliced tops with some oil and add slices of garlic and some rosemary leaves between some of the slits of the potatoes.
Oven method
Preheat the oven to 425 °F (220 °C).
Bake for about 60 minutes or until the tops are nicely browned and crispy and the middles are tender.
Brush again with some oil halfway through and sprinkle with salt and pepper.
Air-fryer method
Air-fry at 400 °F (204 °C) for 28-30 minutes or until the tops are nicely browned and crispy and the middles are tender.
Brush again with some oil halfway through and sprinkle with salt and pepper.
Tips
Enjoy with French Onion Dip or Vegan Mayo.
