Sure, I’m the one who stated that if there’s one factor that I don’t want, it’s one other potato recipe. Truly, I do say that usually, however by no means take heed to myself. On this case, I’m glad that I didn’t hear. Curiously, a potato recipe I instructed myself I’d by no means sort out once more, was one other recipe for Hasselbback potatoes, which these mainly are.
Sure, them in images, they all the time look lovely, and I’ve tried them a number of occasions over time, however, for me, the tip end result has by no means been something that didn’t depart me disenchanted. Every time I made them, I instructed myself, “by no means once more”, and actually didn’t strive them once more for just a few years, solely to be disenchanted as soon as once more, and to cite that little black fowl, stated “Nevermore!” Properly, seeing that this was a model of that recipe, utilizing an air fryer, I figured that I’d give it a strive. (See, I by no means take heed to myself.)
I’ve made this recipe a number of occasions over the previous 2 weeks, and have been delighted each time. I’ve made it with all completely 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 can be simply 3 to 4 inches lengthy, nonetheless, if you’re searching for 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 once I added some Italian seasoning. I plan to strive an addition of some cayenne once I wish to make these a tad spicy.
I’ve served these alongside burgers, steak, and rooster skewers. I even made them to have with a take-out shawarma wrap. They’ve been a winner each time.
