Hasselback Potatoes With Sour Cream And Chive Pesto
Hasselback Potatoes With Sour Cream And Chive Pesto
Since the air fryer cooks potatoes exceptionally well, rendering the skins uber crispy, Hasselback potatoes are a natural for the machine. The slices of potato cook up like a standing potato gratin, with plenty of grooves to absorb the sharp chive pesto and dollops of sour cream. It’s like an old-school baked potato dressed up in way less time than ever before
Ingrediënten
- 2 medium russet potatoes 8 to 10 ounces each
- 5 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- ¼ cup roughly chopped fresh chives
- 2 tablespoons packed fresh flat-leaf parsley leaves
- 1 tablespoon chopped walnuts
- 1 tablespoon grated parmesan cheese
- 1 teaspoon fresh lemon juice
- 1 small garlic clove peeled
- ¼ cup sour cream
Instructies
- Place the potatoes on a cutting board and lay a chopstick or thin-handled wooden spoon to the side of each potato.
- Thinly slice the potatoes crosswise, letting the chopstick or spoon handle stop the blade of your knife, and stop ½ inch short of each end of the potato.
- Rub the potatoes with 1 tablespoon of the olive oil and season with salt and pepper.
- Place the potatoes, cut-side up, in the air fryer and cook at 375°F until golden brown and crisp on the outside and tender inside, about 40 minutes, drizzling the insides with 1 tablespoon more olive oil and seasoning with more salt and pepper halfway through.
- Meanwhile, in a small blender or food processor, combine the remaining 3 tablespoons olive oil, the chives, parsley, walnuts, parmesan, lemon juice, and garlic and puree until smooth.
- Season the chive pesto with salt and pepper.
- Remove the potatoes from the air fryer and transfer to plates.
- Drizzle the potatoes with the pesto, letting it drip down into the grooves, then dollop each with sour cream and serve hot.
Notes / Tips / Wine Advice:
Switch It Up:
Flavor the outside of the potatoes with your favorite dried herbs or spice mix and serve them with your favorite toppings. For a Tex-Mex spin, spice the outside of the potatoes with cumin and coriander, then serve them with salsa, guacamole, and sour cream. Or for a new-fangled loaded potato, serve the potatoes with cooked bacon stuffed into the cuts and topped with grated cheddar, sliced scallions, and a dollop of sour cream topped with chopped chives.
