Crispy Sliced Baked Potatoes

Ingredients

• 4 large Russet potatoes (or Yukon Gold potatoes, scrubbed clean and dried thoroughly)
• 3 tablespoons unsalted butter , melted (substitute with olive oil or avocado oil for a vegan option)
• 2 tablespoons olive oil
• 3 cloves garlic , minced
• 1 teaspoon kosher salt (plus extra to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary , finely chopped
• 1 teaspoon dried thyme
• 1/2 cup freshly grated Parmesan cheese (optional, added near the end of cooking)
• 2 tablespoons fresh chives , finely chopped (for garnish)

Instructions

Step 1: Prep the Potatoes

1. Wash your potatoes thoroughly under cold running water and pat them completely dry with a paper towel. Drying the skin is crucial for achieving maximum crispiness in the air fryer.
2. Place a potato on a cutting board between the handles of two wooden spoons or chopsticks. The handles will act as a natural guard to stop your knife from cutting all the way through the potato.
3. Using a sharp chef’s knife, make vertical slices across the potato about 1/8-inch apart. Stop cutting when your knife hits the chopsticks. Repeat the process for all remaining potatoes.

Step 2: Soak and Season (Optional for Extra Crunch)

1. If you have extra time, submerge the sliced potatoes in a bowl of cold water for 15 minutes to draw out excess starch. Remove them and pat them completely dry again.
2. In a small mixing bowl, combine the melted butter, olive oil, minced garlic, kosher salt, black pepper, dried rosemary, and dried thyme. Stir well to form a fragrant herb paste.

Step 3: Coat the Potatoes

1. Brush half of the herb and butter mixture generously over the surface of the potatoes. Gently fan open the slices with your fingers or a pastry brush to allow the seasoned butter to drip down in between the layers.
2. Reserve the remaining half of the butter mixture for basting halfway through the cooking process.

Step 4: Air Fry

1. Preheat your air fryer to 380°F (190°C) for 3 to 5 minutes if required by your specific model.
2. Carefully transfer the prepared potatoes into the air fryer basket, leaving a little space between each potato for proper air circulation.
3. Cook at 380°F (190°C) for 20 minutes.

Step 5: Baste and Crisp

1. Open the air fryer basket and brush the remaining garlic and herb butter mixture over the potatoes, making sure it sinks into the widening folds.
2. Increase the air fryer temperature to 400°F (200°C) and cook for an additional 10 to 12 minutes, or until the edges are deeply golden brown and audibly crispy.
3. (Optional) If adding Parmesan cheese, sprinkle it over the tops of the potatoes during the last 2 minutes of cooking, letting it melt and form a crispy cheese crust.

Step 6: Garnish and Serve

1. Remove the potatoes carefully from the air fryer using tongs.
2. Top with freshly chopped chives and a pinch of flaky sea salt if desired. Serve hot immediately.

Nutrition

Calories: 245 kcal · Protein: 4 g · Fat: 11 g Saturated Fat: 5 g · Carbohydrates: 34 g Dietary · Saturated Fat: 5 g Cholesterol: 15 mg · Fiber: 4 g · Sugar: 2 g · Sodium: 480 mg