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Mini Hasselback Potatoes

These are the perfect mix of crispy on the outside and fluffy on the inside.
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Ingredients
  

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

Instructions
 

  • Combine melted ghee, chili powder, paprika, and dried parsley in a bowl.
  • Cut slits in the baby potatoes using chopsticks as a guide. Toss the potatoes in the seasoned ghee until well coated.
  • Season with salt and pepper. Air fry at 400°F (200-220°C) for 20-30 minutes.
  • While the potatoes cook, chop garlic and cilantro. Melt butter in a pan, add garlic and cilantro, and simmer for 1 minute.
  • Brush the garlic-cilantro butter over the cooked potatoes.
  • Squeeze fresh lemon juice over the potatoes and enjoy!