Crispy Hasselback Potatoes with Garlic and Rosemary

1. Wash and dry the potatoes and preheat the oven to 425 °F (220 °C), if using the oven method

2. 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

3. Transfer all sliced potatoes on a lined baking sheet OR into the basket of your air-fryer

4. 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

1. Bake in the oven at 425 °F (220 °C) for about 60 minutes or until the tops of the potatoes are nicely browned and crispy and the middles are tender

2. Brush again with some oil halfway through and sprinkle with salt and pepper

Air-fryer method

1. Fry at 400 °F (204 °C) for 28-30 minutes or until the tops of the potatoes are nicely browned and crispy and the middles are tender

2. Brush again with some oil halfway through and sprinkle with salt and pepper

Serving

1. Enjoy with French Onion Dip or Vegan Mayo