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Air Fryer Hasselback Potatoes

Air Fryer Hasselback Potatoes with bacon

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Crunchy on the outside, fluffy on the inside, topped with crispy Prosciutto...these delicious Hasselback potatoes make the perfect side dish 

Ingredients

Units Scale

For the potatoes:

  • 750g baby potatoes
  • sunflower oil
  • Salt

For the prosciutto:

  • Drizzle olive oil
  • 4-6 rashers prosciutto

To serve:

  • 2 spring onions, finely sliced
  • 1-2 tbsp finely sliced chives
  • Dried chilli flakes, to taste (optional)
  • 4 tbsp sour cream

Instructions

  1. Preheat the air fryer to 180C.
  2. Carefully slice the potatoes with lots of incisions, taking care to just go ¾ way through.
  3. Brush with oil and generously season with salt.
  4. Place in the air fryer and cook for around 30 minutes - or until golden, crisp and soft in the centre (the exact time will depend on the size of the potatoes).
  5. Meanwhile, place a medium-sized non-stick frying pan over a medium-high heat and add a generous drizzle of olive oil. Add the prosciutto in a single layer and fry for a couple of minutes on each side until crispy. Remove from the pan and set onto a plate lined with kitchen paper to drain off any excess oil.
  6. To serve: tip the warm potatoes onto a plate, crumble over the crispy prosciutto and sprinkle with the spring onions, chives and dried chilli flakes, if wished. Serve with the sour cream to dip.