HASSELBACK POTATOES
PREP TIME: 10 MINUTES
COOKING TIME: 35 MINUTES
SERVES: 4
INGREDIENTS
4 large Spud Lite potatoes
100g unsalted butter
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
Salt flakes and freshly ground black pepper
METHOD
1. Preheat air fryer to 200°C for 10 minutes.
2. To cut potatoes, push a skewer lengthways through each potato and slice at 3mm intervals. Repeat process with remaining potatoes.
3. Place potatoes in a large saucepan covered in cold water over medium heat and bring to the boil. Cook for 4 minutes. Drain.
4. Place potatoes in a large saucepan covered in cold water over medium heat and bring to the boil. Cook for 4 minutes. Drain.
5. In a small saucepan combine butter, crushed garlic, rosemary, salt and pepper over a medium heat until butter has melted. Remove from heat and set aside to allow flavours to develop.
6. Place potatoes in basket of preheated air fryer for 10 minutes with no butter, to help dry them out.
7. After 10 minutes, brush potatoes with melted garlic butter mixture and cook for a further 15 minutes, brushing potatoes every 5 minutes to add flavour.
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