Air Fried Hasselback Potatoes with Chive Pesto
Equipment
- Cutting board
- knife
- blender or food processor
Ingredients
- 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
Instructions
- Preheat the air fryer to 375°F.
- 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 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.
- 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:
Wine Advice:
Pair this dish with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio to complement the freshness of the chive pesto and the richness of the potatoes.Nutritional Information
Calories: 400 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 28 g | Fiber: 4 g | Sugar: 2 g
