Hasselback Potatoes don’t get enough love!

They’re the perfect mix of crispy on the outside and fluffy on the inside, so let’s make this simple and flavorful dish!

Ingredients

14 baby potatoes
2 tbsp ghee
1/2 tsp chili powder
1 tsp paprika
1 tsp dried parsley
Salt & pepper to taste
1 large garlic clove, chopped
2 tbsp cilantro, chopped
2 tbsp butter
1 tbsp olive oil

Instructions

Step 1: Combine melted ghee, chili powder, paprika, and dried parsley in a bowl.

Step 2: Cut slits in the baby potatoes using chopsticks as a guide. Toss the potatoes in the seasoned ghee until well coated.

Step 3: Season with salt and pepper. Air fry at 400°F (200-220°C) for 20-30 minutes.

Step 4: While the potatoes cook, chop garlic and cilantro. Melt butter in a pan, add garlic and cilantro, and simmer for 1 minute.

Step 5: Brush the garlic-cilantro butter over the cooked potatoes.

Step 6: Squeeze fresh lemon juice over the potatoes and enjoy!

Frequently Asked Questions (FAQs)

1. Can I use regular potatoes instead of baby potatoes?

Yes, but adjust the cooking time accordingly to ensure they’re fully cooked.

2. What if I don’t have an air fryer?

You can bake them in the oven at 400°F (200°C) for about 40-45 minutes until crispy.

3. Can I substitute ghee with another oil?

Yes, you can use olive oil or butter as a substitute.

4. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the air fryer or oven for best results.

5. Can I add other spices?

Absolutely! Feel free to add cumin, smoked paprika, or your favorite spices to the mix.