Hasselback Potatoes With Sour Cream And Chive Pesto
Since the air fryer cooks potatoes exceptionally well, rendering the skins uber crispy, Hasselback potatoes are a natural for the machine. The slices of potato cook up like a standing potato gratin, with plenty of grooves to absorb the sharp chive pesto and dollops of sour cream. It’s like an old-school baked potato dressed up in way less time than ever before
Ingredients
- 2 medium russet potatoes 8 to 10 ounces each
- 5 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- ¼ cup roughly chopped fresh chives
- 2 tablespoons packed fresh flat-leaf parsley leaves
- 1 tablespoon chopped walnuts
- 1 tablespoon grated parmesan cheese
- 1 teaspoon fresh lemon juice
- 1 small garlic clove peeled
- ¼ cup sour cream
Instructions
- Place the potatoes on a cutting board and lay a chopstick or thin-handled wooden spoon to the side of each potato.
- Thinly slice the potatoes crosswise, letting the chopstick or spoon handle stop the blade of your knife, and stop ½ inch short of each end of the potato.
- Rub the potatoes with 1 tablespoon of the olive oil and season with salt and pepper.
- Place the potatoes, cut-side up, in the air fryer and cook at 375°F until golden brown and crisp on the outside and tender inside, about 40 minutes, drizzling the insides with 1 tablespoon more olive oil and seasoning with more salt and pepper halfway through.
- Meanwhile, in a small blender or food processor, combine the remaining 3 tablespoons olive oil, the chives, parsley, walnuts, parmesan, lemon juice, and garlic and puree until smooth.
- Season the chive pesto with salt and pepper.
- Remove the potatoes from the air fryer and transfer to plates.
- Drizzle the potatoes with the pesto, letting it drip down into the grooves, then dollop each with sour cream and serve hot.
Notes & Wine Advice
Switch It Up:
Flavor the outside of the potatoes with your favorite dried herbs or spice mix and serve them with your favorite toppings. For a Tex-Mex spin, spice the outside of the potatoes with cumin and coriander, then serve them with salsa, guacamole, and sour cream. Or for a new-fangled loaded potato, serve the potatoes with cooked bacon stuffed into the cuts and topped with grated cheddar, sliced scallions, and a dollop of sour cream topped with chopped chives.