Air Fryer Baby Hasselback Potato Bites

Air Fryer Baby Hasselback Potato Bites

Hassel back potatoes in their baby form make a charming party meal or snack. What more could you want in a potato? A lightly crispy outside and lots of surface area for catching sauces or spice. When you use an air fryer for this recipe, you can crisp up the potatoes without using a lot of oil and save time compared to deep-frying.

Use the round handles of wooden spoons or chopsticks on both sides of the potato as a knife stopper to make uniformly sized cuts when chopping a hasselback potato.

You’ve probably heard that hasselback potatoes cooked in an air fryer make a delicious side dish. Don’t stop until you give these little hasselback potatoes a try. This hasselback potato appetiser is incredibly simple to prepare!

These lovely crispy baby potatoes are quite tasty. They will undoubtedly tick all the savoury boxes and delight your taste buds because they are slathered with garlic butter in between each slice and garnished with bacon pieces, sour cream, and chives.

Ingredients For Air Fryer Baby Hasselback Potato Bites

Stuff sliced onions, mushrooms, or peppers between the potato layers to make this a really great side dish.

  1. One pound of baby gold potatoes
  2. sprayed with high heat frying spray such as Fourth and Heart Ghee.
  3. 1/2 teaspoon garlic salt
  4. 2 teaspoons of chopped garlic
  5. To taste, add salt and pepper.

Instruction For Air Fryer Baby Hasselback Potato Bites

  1. Chop fresh parsley and serve with homemade aioli (optional).
  2. Slice each young potato thinly, stopping about 3/4 of the way through, in the manner of a hasselback.
  3. Drizzle with oil, making sure to coat the spaces between the slices, and add garlic.
  4. Set the air fryer’s temperature to 370°F. Working in batches if necessary, place the potatoes in the air fryer in a single layer.
  5. Cook them for around 18 to 20 minutes, or until they are completely fork-tender and have a crisp exterior.
  6. Add minced parsley and salt and pepper on top. Serve warm with (if using) house-made aioli.

Recipe Adapted From: Rlene Thomas RDN


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