Easy Hasselback Potatoes

If Making Air Fryer Hasselback Potatoes

1. Preheat the Air Fryer to 350 degrees F / 180 degrees C.
2. Scrub and dry potatoes thoroughly and use a sharp knife make thin vertical slices in the potatoes, making sure not to cut all the way through.
3. In a medium bowl, add olive oil, dried thyme, creole seasoning, pepper, salt, parsley, onion and garlic.
4. Brush the potatoes with some of the oil seasoning. Make sure it goes between the slices.
5. Add sliced potatoes into the Air Fryer Basket and air fry for 15 minutes.
6. Open and brush the potatoes with some more of the seasoned oil and air fryer for another 15 minutes or until cooked through.

If making Baked Hasselback Potatoes

1. Make thin vertical slices in the potatoes, making sure not to cut all the way through. Use a pair of wooden chopsticks to keep potato in place while slicing, and to prevent from cutting all the way.
2. Peel and roughly vertical slice the onion. Peel garlic and chop parsley.
3. In a medium mixing bowl, add olive oil, dried thyme, creole seasoning, pepper, salt, parsley, onion and garlic. Mix well.
4. Arrange onion and garlic around the potatoes in the baking dish. Brush the potatoes with the oil seasoning. Make sure it goes between the slices.
5. Bake at 400 degrees F / 200 degrees C / gas 6 for 1 hr (larger potatoes may need an extra 10 mins or so).
6. Potatoes must be crispy on the edges and easily pierced in the middle with a knife.

If making Loaded Hasselback Potatoes

1. Whilst the potatoes are baking or Air frying, fry the bacon until crispy. Put a little of the bacon to the side.
2. Remove potatoes from oven / Air Fryer and add the remaining bacon, grated Parmesan and shredded mozzarella.
3. Then bake for another 5 mins, till cheese is nice and melted.
4. Top with sour cream, spring onions and remaining bacon.