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Easy Hasselback Potatoes

Create flavorful and delectable Hasselback Potatoes using this easy recipe.
Course Main Course, Side Dish
Cuisine American, scandinavian, Western
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 5
Author Bintu Hardy

Equipment

Ingredients

  • 5 medium potatoes
  • 1 red onion sliced in large wedges
  • 4 garlic cloves sliced or minced 
  • 5 tbsp olive oil
  • ½ bunch fresh parsley roughy chopped
  • 1 tsp dried thyme
  • ¾ tsp creole seasoning
  • 1 tsp salt or to taste

If making Loaded Potatoes

  • 10 bacon rashers
  • 5 tbsp sour cream
  • 1 ½ cups shredded mozzarella shredded
  • ½ cup grated Parmesan finely grated
  • 2 green onions (scallions) sliced

Instructions

If Making Air Fryer Hasselback Potatoes

  • Preheat the Air Fryer to 350 degrees F / 180 degrees C.
  • Scrub and dry potatoes thoroughly and use a sharp knife make thin vertical slices in the potatoes, making sure not to cut all the way through.
  • In a medium bowl, add olive oil, dried thyme, creole seasoning, pepper, salt, parsley, onion and garlic.
  • Brush the potatoes with some of the oil seasoning. Make sure it goes between the slices.
  • Add sliced potatoes into the Air Fryer Basket and air fry for 15 minutes.
  • Open and brush the potatoes with some more of the seasoned oil and air fryer for another 15 minutes or until cooked through.

If making Baked Hasselback Potatoes

  • Make thin vertical slices in the potatoes, making sure not to cut all the way through. Use a pair of wooden chopsticks to keep potato in place while slicing, and to prevent from cutting all the way.
  • Peel and roughly vertical slice the onion. Peel garlic and chop parsley.
  • In a medium mixing bowl, add olive oil, dried thyme, creole seasoning, pepper, salt, parsley, onion and garlic. Mix well.
  • Arrange onion and garlic around the potatoes in the baking dish. Brush the potatoes with the oil seasoning. Make sure it goes between the slices.
  • Bake at 400 degrees F / 200 degrees C / gas 6 for 1 hr (larger potatoes may need an extra 10 mins or so).
  • Potatoes must be crispy on the edges and easily pierced in the middle with a knife.

If making Loaded Hasselback Potatoes

  • Whilst the potatoes are baking or Air frying, fry the bacon until crispy. Put a little of the bacon to the side.
  • Remove potatoes from oven / Air Fryer and add the remaining bacon, grated Parmesan and shredded mozzarella.
  • Then bake for another 5 mins, till cheese is nice and melted.
  • Top with sour cream, spring onions and remaining bacon.

Notes

  • Larger potatoes may need another 10 minutes.
  • The onions will end up crispy. If you prefer less crispy, softer onions, then add in onion and garlic halfway through cooking.
  • For extra flavor, brush the potatoes with extra seasoned oil or melted butter just before you’ve finished cooking.
  • You want to make the potato slice between 1/8-inch to 1/4-inch thick. 
  • You can serve Air Fryer Hasselback Potatoes as a main course or as a side dish depending on how many ingredients you load them up with.
  • Store -  In the refrigerator, you can bake the potatoes ahead of time and store them without any toppings for up to 5 days.