Yes, I’m the one who said that if there’s one thing that I don’t need, it’s another potato recipe. Actually, I do say that often, but never listen to myself. In this case, I’m glad that I didn’t listen. Interestingly, a potato recipe I told myself I would never tackle again, was another recipe for Hasselbback potatoes, which these basically are.
Yes, looking at them in photos, they always look beautiful, and I have tried them multiple times over the years, but, for me, the end result has never been anything that didn’t leave me disappointed. Each time I made them, I told myself, “never again”, and literally did not try them again for a few years, only to be disappointed once again, and to quote that little black bird, said “Nevermore!” Well, seeing that this was a version of that recipe, using an air fryer, I figured that I would give it a try. (See, I never listen to myself.)
I have made this recipe multiple times over the past 2 weeks, and have been delighted each and every time. I have made it with all different sizes of Russet potatoes. Since the ends, for me, are especially yummy because they get crispier than the middle of larger potatoes, I have started making them with smaller potatoes, those that are just 3 to 4 inches long, however, if you are seeking more of a baked potato result, then by all means, go for a larger potato. I also have been varying the spices I put in the olive oil, to brush on the potatoes before they go into the air fryer. I have added onion powder, along with the garlic powder, and I was intrigued when I added some Italian seasoning. I plan to try an addition of some cayenne when I want to make these a tad spicy.
I have served these alongside burgers, steak, and chicken skewers. I even made them to have with a take-out shawarma wrap. They have been a winner every time.