Sure, I’m the one who stated that if there’s one factor that I don’t want, it’s one other potato recipe. Really, I do say that usually, however by no means take heed to myself. On this case, I’m glad that I didn’t hear. Apparently, a potato recipe I advised myself I’d by no means deal with once more, was one other recipe for Hasselbback potatoes, which these principally are.
Sure, them in photographs, they all the time look stunning, and I’ve tried them a number of instances through the years, however, for me, the tip end result has by no means been something that didn’t go away me upset. Every time I made them, I advised myself, “by no means once more”, and actually didn’t attempt them once more for a number of years, solely to be upset as soon as once more, and to cite that little black fowl, stated “Nevermore!” Effectively, seeing that this was a model of that recipe, utilizing an air fryer, I figured that I’d give it a attempt. (See, I by no means take heed to myself.)
I’ve made this recipe a number of instances over the previous 2 weeks, and have been delighted every time. I’ve made it with all totally different sizes of Russet potatoes. Because the ends, for me, are particularly yummy as a result of they get crispier than the center of bigger potatoes, I’ve began making them with smaller potatoes, these which are simply 3 to 4 inches lengthy, nevertheless, in case you are in search of extra of a baked potato end result, then by all means, go for a bigger potato. I even have been various the spices I put within the olive oil, to brush on the potatoes earlier than they go into the air fryer. I’ve added onion powder, together with the garlic powder, and I used to be intrigued after I added some Italian seasoning. I plan to attempt an addition of some cayenne after I need to make these a tad spicy.
I’ve served these alongside burgers, steak, and hen skewers. I even made them to have with a take-out shawarma wrap. They’ve been a winner each time.