USA · Vegetable and Mushroom Dishes

Flower Potatoes

Hasselback-style "flower" potatoes made in the air fryer — thin slices fan open like petals, crispy on the edges and soft in the center.

30 min✻4 servings✻250 kcal
Flower Potatoes

Ingredients

  • medium potatoes4
  • olive oil2 tbsp
  • garlic powder1 tsp
  • smoked paprika1 tsp
  • parmesan30 g
  • butter1 tbsp
  • fresh parsley
  • saltto taste
  • black pepperto taste

Method

  1. 1Place each potato between two chopsticks or wooden spoon handles on the cutting board. Slice thin crosswise cuts about 2–3 mm apart — the chopsticks prevent the knife from going all the way through, leaving the bottom intact.
  2. 2Soak the sliced potatoes in a bowl of cold water for 15 minutes — this removes surface starch so the "petals" don't stick together during cooking. Drain and pat very dry with paper towels.
  3. 3Gently fan out the cuts to open the "petals." Mix olive oil with melted butter, garlic powder, smoked paprika, salt, and pepper. Brush this mixture generously between and over the potato slices, working the seasoned oil into the cuts.
  4. 4Place potatoes in the air fryer basket. Air fry at 190°C (375°F) for 25 minutes, checking at 20 minutes — the center should be soft when pierced with a knife and the edges should be golden and crispy.
  5. 5Sprinkle grated parmesan over the potatoes and air fry for 3 more minutes until the cheese is melted and golden. Remove, garnish with fresh parsley, and serve immediately.