Place 4 large potatoes onto a chopping board. Using the hassleback potatoes method slice the 4 potatoes.
Sprinkle salt, pepper and parsley over the potatoes (so that some of it makes its way into the gaps) and then place in the Airfryer inside the grill pan.
Cook for 15 minutes at 180c/360f.
Remove from the Airfryer with an oven glove and place them back on the chopping board.
In a mixing bowl add together the garlic, olive oil and the fresh rosemary.
Using your fingers and thumbs spread the mixture down the bottom, top and sides of the potatoes and then as it cooks it will go down the slits.
Finish with a sprinkle on top of cheddar cheese.
Cook for a further 10 minutes in the Airfryer at 180c/360f.
We did this recipe with 4 large potatoes. If you have the Philips XL Airfryer like us you could probably get away with doing 6 at once, if you have a larger family. The golden rule is just to make sure that the potatoes don’t overlap and that they all have room to breathe.The method for perfect hassleback potatoes is to slice them like this - Using a sharp vegetable knife, slice them with slices ½ a cm apart from each other and going down as far as 1cm from the bottom of the potato as you don’t want to slice through to the bottom.Also leaving a space of 2cms on each end so that again you don’t slice through one of the ends. When cooking with the fresh rosemary, make sure you clean it first and then thinly dice it so that the flavour is not overpowering.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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