Lékué Hasselback Cutter-0201810M03U008 Multicolor One Size

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Air fryers and potatoes just go together, everything just turns out divine. Try these other air fried potato recipes, French Fries, “Roasted” Potatoes and Baked Potatoes. There are a couple of different ways to achieve this classic look, and there are a few tips to make it easier. To Peel or Not to Peel: It a total preference. We love the way the skin adds flavor, texture and crisps so nicely. It also houses a good portion of the nutrition in potatoes, but you can definitely peel them if you are not a potato skin person. Potatoes are one of the most popular vegetables when it comes to side dishes! Here are some more favorite potato recipes for your inspiration:

Hassel Back Potato Prep Set - Brown Charcoal Companion CC2031 Hassel Back Potato Prep Set - Brown

Baste it: For more intense flavor save half of your seasonings and reapply half way through the cooking time. The potatoes will have opened up some and allow for more butter goodness to seep down it. Heat the butter, olive oil, shallot, garlic, and rosemary in a small saucepan over medium-low heat until the butter melts and the rosemary is rosemary, about 2-3 minutes. Set aside. Slice a thin piece off the bottom of your potato and place the cut side down. This will prevent rolling and slipping as you cut the potato. With just a little extra time and effort you can turn ordinary baked potatoes into something extraordinary. Perfect for holidays and special occasions or just because, these garlic butter potatoes will be the hit of the dinner. The little cuts open up beautifully as they cook in the air fryer and the garlic butter oozes into every nook and granny. Topped with herbs and salt these potatoes are insanely delicious. Your whole family is going to love them.

Adjust the bake time if you have smaller potatoes or use a different variety. The main thing you’re looking for is for the potato to be fully tender and cooked through, with crispy slices that have started to separate. Step 6: Preheat the oven to 400 degrees and bake the potatoes for 30 minutes. You can reduce the initial cooking time depending on the size of the potatoes. The larger the potato, the more it will take to cook, and vice versa. Step 4: Line up the parchment paper on the baking tray and brush the potatoes with the butter. Make sure to go in between the slices. You can use your fingers to open them up and distribute the butter evenly. Only use half of the butter as you'll need it for later. You want to slice in to the potato, from one side to the other, but not all the way through. Cut about three-quarters of the way through and stop just before you would slice through. To help with this, you can put the potato on a slotted spoon or a wooden spoon, so the knife would hit the spoon and stop it going all the way through. You could also put a skewer all the way through the potato, toward the bottom, and the knife would hit that instead of cutting all the way through the potato. What to serve them with This recipe might take a little bit of practise, but don't let that put you off. Even if you don't cut them perfectly the first time (or second or third), they will still be delicious, just maybe not as crispy.

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Potatoes: Wash and scrub the potatoes. Slice the potatoes thinly leaving a half inch base at the bottom. Step 2. Start slicing the potato into even, thin slices without going all the way down to the bottom. Leave about 1/4 to 1/3 inch of the potato untouched in a straight line. Place the potatoes on a parchment or aluminum-foil lined baking sheet. Brush with 1 tablespoon of the olive oil. Before making a single cut, you need to clean the potatoes thoroughly to remove dirt. Run the potatoes under cold water and rub the surface of each potato. If they're particularly dirty, you can use a scrub brush. Just make sure to go in circular motions and use the brush itself rather than force to avoid tearing the peel. You want to scrub the potatoes clean, not peel them. Cut: Slice the potatoes thinly stopping about half an inch from the bottom. See notes below for best tips. Salt and pepper.Air frying is hands down one my most favorite ways to cook. When I can I cook it in the air fryer i will. Air frying uses circulating air to perfectly cook your food. It creates crispy golden crusts and tender juicy centers. It usually cooks food faster than in the oven or fryer. Air Frying is also more healthy than conventional methods. When “frying” in the air fryer you use less to almost no oil. It is a total win win. If you are need of some scrumptious recipes to use in yours, you have to try some of these tried and true.

Hasselback Potato Slicer, Potato Slicing Tool Vegetable

Pay special attention to the ends of the potatoes that need a shallow cut: the guides won’t help here! Repeat for each potato. Baste: Place the potatoes in the bottom of your air fryer basket. Brush the garlic herb butter along the tops of the potatoes. Step 3: Melt the butter and cook everything on low heat for four to five minutes. Transfer the melted butter to a bowl using a filter. Return the potatoes to the oven and bake for 10 to 15 minutes (or less for smaller potatoes), until crispy, lightly browned, and easily pierced with a paring knife. Meanwhile, in a small saucepan, melt the butter. Stir in the garlic and Italian seasoning and remove from the heat.Top it: Top these with cheese, sour cream, bacon, any of your favorite toppings or just a little bit more butter. You can eat them straight from the air fryer as well. Step 2: Set aside the potatoes. Add butter, olive oil, fresh thyme, and four smashed garlic cloves in a medium-sized pot and bring it to low heat. Using a fine mesh strainer, strain the butter into a small bowl. Place the sliced potatoes in a 12-inch cast-iron pan or 9x13-inch baking dish. Drizzle the potatoes with half of the butter mixture and sprinkle with the salt. Roast until the potatoes are fork tender, 45-50 minutes and beginning to brown. Flavor: Experiment with flavors and seasonings. You can use chili powder, Italian seasoning, and ranch or create your own mix of flavors. I love the extra freshness that comes from the fresh herbs, if you don’t have them you can used dried. Use half the amount of dried as you would for fresh, as dried will have concentrated flavor.