Mini hasselback potatoes

Mini hasselback potatoes

This is made possible by BBC Foods!


  • 800g/1lb 2oz baby new potatoes
  • 3 tbsp vegetable oil
  • 2 tsp flaky sea salt

For the sour cream and chive dip

  • 100g/3½oz soured cream
  • 2 tbsp chopped chives
  • salt and freshly ground black pepper


  1. Fill a large bowl with water. Put each potato on the chopping board between two chopsticks.

  2. Using a sharp knife, slice the potato partway through, creating 1mm “leaves”.

  3. Put the sliced potatoes into the bowl of water to soak while you slice the remaining potatoes.

  4. Give the potatoes a little wash, squeezing the ends to open the “leaves” up to get the water in between each slice.

  5. Any starch between the slices tends to stick them back together as they cook.

  6. Drain the potatoes and roll them onto a clean tea towel to dry them as much as possible.

  7. Dry the bowl, then return the potatoes to the bowl and drizzle over the oil.

  8. Rub the potatoes all over with the oil so they are coated.

  9. Sprinkle each potato with a pinch of flaky salt, trying to get it between the potato slices.

  10. Preheat the air fryer to 180C. Cook the potatoes in the air fryer for 30 minutes, shaking every 10 minutes if the machine doesn’t have a turning paddle.

  11. They should be golden brown and the “leaves” will be crisp.

Banner and image Credit: BBC

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