I made a easy thyme butter to make use of as a baste whereas these ridged potatoes had been cooking within the air fryer. There was loads of black pepper in it too which, with the butter and herbs, lent a scrumptious end to the hasselbacks.
I needed to prepare dinner them by trial and error, not having completed them in an air fryer earlier than. They first went in at 175℃ for quarter-hour, then I took them out and unfold thyme-pepper butter on prime. They had been nonetheless onerous at this level however had attained a crispness on the floor.
I returned them to the oven on the identical temperature for one more quarter-hour, then took them out and unfold them with extra thyme butter. They had been a lot nearer to perfection by this level however wanted extra, and I elected to show the warmth as much as end them as they wanted to tenderise within the centre and to crisp extra on the skin.
So up the temperature went to 200℃ for the ultimate 10 minutes. The job was completed and so they had been simply pretty much as good to eat as they seem within the photograph.
Keep in mind that those I cooked had been massive, so in the event that they’re smaller they are going to prepare dinner extra shortly.
(Recipe for two massive potatoes, multiply as wanted)
Elements
2 massive potatoes, peeled
4 heaped Tbsp salted butter
1 Tbsp picked thyme leaves
A beneficiant pinch of black pepper
A little bit salt
Cooking oil spray
Technique
Peel the potatoes and, utilizing a small, sharp knife (I used a paring knife), rigorously slice midway down at brief intervals, as within the image. The knife mustn’t go additional than midway into the potato at any level. Be sure that the potatoes are dry (pat with kitchen paper).
Combine collectively the butter, thyme and pepper, with only a trace of salt. The butter doesn’t have to be melted as it’s going to soften as quickly as you spoon it on the new potatoes.
Preheat the air fryer to 175℃. Spray the basket with oil. Spray the potatoes too.
Place them within the basket and prepare dinner for quarter-hour at 175℃; don’t add the butter but.
Spoon a 3rd of the thyme butter on prime and prepare dinner for one more quarter-hour at 175℃.
Spoon one other third of thyme butter on prime, flip the warmth as much as 200℃, and prepare dinner for an additional 10 minutes.
Spoon the remaining butter on instantly earlier than serving. Salt frivolously in case you like. Make a remark to purchase tons extra potatoes as a result of when you get the cling of this you’ll be cooking them a number of instances per week. DM/TGIFood
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