Air Fryer Hasselback Potatoes

Instructions

Cut 1/4 inch (6 mm) from the bottoms and the ends of the potatoes. Place 1 chopstick or thick skewer lengthwise along each side of 1 potato, then slice the potato crosswise at 1/4-inch (6 mm) intervals, stopping 1/4 inch (6 mm) from the bottom of the potato at the skewer. Repeat with the second potato.

Rinse the potatoes gently under running water, let drain, and transfer to a plate. Microwave until slightly tender when squeezed gently, 6 to 12 minutes, flipping the potatoes halfway through cooking. The cook time will be dependent on the size of your potato so begin checking at 6 minutes.

Combine the oil, paprika, garlic powder, salt, and pepper in a bowl, and mix well. Brush the potatoes with half of the oil mixture, then drizzle the remaining oil mixture in between the slices. Use caution if you need to grab the potato to separate the slices as the potatoes will be hot.

Arrange the potatoes cut side up in the air fryer basket, spaced evenly apart. Place the basket into the air fryer and set the temperature to 400°F (200°C). Cook until the potato skins are crisp and golden brown and the potato interiors register 205°F (96°C), 15 to 25 minutes.

Sprinkle the potatoes with scallions and serve with lemon wedges.

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