Air Fryer Hassleback Potatoes

Ingredients

• 4-6 large Sebago potatoes, skin on & washed
• 75g unsalted butter
• 1/4 cup olive oil
• 1 tsp flaky sea salt
• 1 tsp fresh thyme leaves
• 1 tsp chopped fresh rosemary

Instructions

1. Cut a small thin slice off the bottom of each potato so that they sit flat.
2. Place one potato on a board with the long side facing you and place a chopstick either side of the long edge of the potato.
3. Taking a very sharp knife, cut the potato crosswise in 2mm slices and stopping each time the knife hits the chopsticks (these act as a guide so that you do not cut all the way through the potato). Fan the potato out a little with your hands then repeat with the remaining potatoes.
4. In a small microwave safe bowl, melt the butter and then add the olive oil, salt, thyme and rosemary. Mix until well combined, then brush 3/4 of the mixture on the potatoes and in between the slices to help them fan out and crisp up while cooking. Place the potatoes in a single layer in a large Instant airfryer (or cook in two batches if
   your airfryer has a small basket)
5. Place in your Instant Air Fryer and air fry at 200°C for 30 minutes, then baste the potatoes with the remaining herb mixture and a little extra salt and air fry for a further 10 minutes at 205°C until the edges of the potatoes are golden and crisp. Serve with salt pepper and some thyme.