Air fryer hasselback potatoes with ranch
If French fries and a baked potato merged into one…you’d get this dish. Cutting the spud can be tricky because it’s easy to accidentally slice all the way through. It helps to arrange two butter knives or chopsticks right up against the potato’s sides as a safeguard. Use medium potatoes so they all fit in the air fryer together and cook in the time specified.
720 g, or golden delight (4 x 180g potatoes) (see tip)
99% fat-free plain Greek yoghurt
¼ cup(s), (60g)
Fresh flat-leaf parsley
½ clove(s), crushed
2 x 3 second spray(s)
- Place potatoes on a chopping board then starting at one end, cut most (but not all) of the way through each potato at 3mm intervals. Carefully and gently fan to slightly separate slices. Lightly spray with oil.
- Preheat air fryer to 180°C. Arrange potatoes in air fryer basket. Air-fry for 20 minutes. Lightly spray potatoes again with oil and season with salt. Air-fry for a further 15-20 minutes or until potatoes are crisp on the outside and tender inside.
- Meanwhile to make herby ranch dressing, combine yoghurt, mayonnaise, parsley, dill, garlic and 2 tablespoons water in a small bowl. Season with salt and pepper.
- Serve potatoes drizzled with dressing.
TIP: For the crispiest results, choose all-purpose or floury potatoes such as sebago, coliban, golden delight, russets or King Edward.