This twist on a traditional baked potato changes the texture: think crispy, like chips. Spoon chili or split pea soup over these Hasselback Potatoes from The Vegan Air Fryer by JL Fields and you’ve got yourself a meal.
- 2 medium russet potatoes
- 2 spritzes extra-virgin olive oil
- 1/4 teaspoon sea salt
- 2 pinches black pepper
- 1 teaspoon minced garlic
Wash the potatoes well. To cut the potatoes, lay them down on their flattest sides in a large spoon (to prevent you from slicing all the way through them). With a sharp knife, slice down from the top until the knife makes contact with the spoon. Make 1/8-inch slices across the potatoes.
Spritz the potatoes with the oil (or brush them with vegetable broth) and sprinkle half of the salt and a pinch black pepper on each. Place the potatoes in the air fryer and cook for 20 minutes at 390°F.
Remove the basket from the air fryer and press 1/2 teaspoon garlic in between the slices of each potato. Return the potatoes to the air fryer and cook for another 15 to 20 minutes. (The total cooking time should be about 35 to 40 minutes; longer if using large potatoes.)
No-Oil Option: Use vegetable broth instead of olive oil.
From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission. Photo by Michelle Donner.