Hassleback Potatoes


  • 3 potatoes large, washed
  • 1 garlic clove minced or pressed
  • 3 tbsp butter, melted
  • 2.2 oz cheddar cheese slices
  • 1 tsp thyme, chopped
  • ½ tsp paprika
  • 1 tbsp olive oil
  • 2 tsp salt
  • ¼ cup chives or green onion
  • Place a potato on a cutting board. Place two chopsticks on two sides of the potato lengthwise. With a sharp knife, cut potatoes into thin slices leaving ¼ inch at the bottom unsliced. Chopsticks will help prevent cutting potatoes completely in the middle parts.
  • Mix, garlic, thyme, butter, olive oil, salt, black pepper and paprika in a medium-sized bowl.
  • Coat potatoes with the spice-oil mixture. Marinade between the slices as much as possible. Using a brush would help with even coating. Keep remaining marinade aside for basting.
  • Select Roast, set the temperature to 355°F/179.44 °C and time to 25 Minutes. Press Start.
  • When the unit is hot, place potatoes on the air frying plate, sliced side up. Close the basket.
  • When 8 Minutes left for cooking, open the basket, and insert cheese in between some of the slices.
  • Brush top and sides of the potatoes with the remaining marinade.
  • Close the basket.
  • Hasselback potatoes will be ready when potatoes and cheese are nicely browned.
  • Top green onion.
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