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.