Hasselback Potatoes – Air Fried

Serves: 3 – – – – – – – – Prep Time: 10 minutes – – – – – – – – Baking Time: 2x 15 minutes

Hasselback is a cooking method in which potatoes or other items are sliced not-quite-all-the-way through in thin, even layers, which can be stuffed or topped with additional flavourings. It’s a way of creating more surface area for flavours and creating additional texture. As a technique, it’s nothing new.
They look good and makes a nice accompaniment or a lovely starter.
You don’t have to use 3 different potatoes, you can just use one type.
Hasselback-Potatoes

  • 1x (150-200g) White Potato
  • 1x (150-200g) Red Potato
  • 1x (150-200g) Sweet Potato
  • 3 tbsp melted Butter
  • 1 tbsp Olive Oil
  • 3 cloves Garlic, crushed
  • ½ tsp ground Paprika
  • Salt and ground Black Pepper to taste
  • 1 tbsp chopped Fresh Parsley
  1. Preheat Air Fryer to 180°C and set timer to 30 minutes.
  2. Slice each potato evenly across entire length making roughly ¾cm to ½cm slices, but make sure the knife only cuts through to the bottom ½cm, keeping the bottom of the potato intact. (Trick: use 2 chopsticks, one either side of the potato, to cut down on, thus making sure to cut evenly low).
  3. Combine butter, olive oil, garlic, and paprika in a small bowl. Brush some of the mixture over each potato and into the slits. Season with salt and pepper.
  4. Place potatoes in the air fryer basket and bake for 15 minutes open the Fryer (when prompted to turn), brush potatoes again with butter mixture, making sure to get it down into the fanned out slices. Continue baking until potatoes are cooked, another 15 minutes.
  5. Remove potatoes from the basket and brush with any remaining butter mixture. Sprinkle with chopped parsley and serve immediately.

PER SERVING: 317 Kcals

Total Fat 16.6g (Saturated 8g) Cholesterol 31mg
Sodium 165mg Total Carbohydrate 39.7g (Sugars 6g)
(Fibre 5g) Protein 4.4g Potassium 1007mg

Cheerful heart-warming Winter Salad

Serves: 2 Prep         Time: 5 minutes         Cooking Time: 0 minutes

Salad w Orange, Plum (3)

I love this salad it gives me a happy feeling both to look at and to eat. It is just delicious.

  • 90g Romaine salad, washed and chopped
  • 70g Orange or 2 small easy peelers, peeled and chopped
  • 50g Plums, washed, destoned and chopped
  • ½ tbsp Cherry Vinegar
  • 1 tbsp Olive Oil
  • 1 pinch Salt and Pepper

Salad w Orange, Plum (4)

  1. Wash and dry the salad and plum. Peal the orange.
  2. Cut each onto roughly 1cm pieces and place in a salad bowl.
  3. Sprinkle with oil and vinegar.
  4. Add a pinch of salt and pepper, as required.
  5. Toss, serve and enjoy.

PER SERVING: 92 Kcals

Total Fat 7.1g (Saturated 1g) Cholesterol 0mg
Sodium 12mg Total Carbohydrate 7.6g (Sugars 5g)
(Fibre 1.1g) Protein 1g Potassium 170mg
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