With some dishes, especially during the holidays, you'd rather not serve boiled potatoes. While that's also incredibly tasty at times, sometimes it doesn't fit as well. The main disadvantage of baked potatoes and potatoes from oven is that it takes quite a bit of time. Hasselback potatoes look very festive, are easier ánd from the airfryer faster than baked potatoes. Win win.

Hasselback is a technique where you thinly slice an ingredient, but not all the way to the end. The technique gets its name from the Stockholm restaurant Hasselbacken, where Hasselback potatoes were on the menu as early as the 1940s. The result may look impressive, but the technique itself is surprisingly simple. Place the ingredient you want to hasselbacken between two wooden spoons (I use chopsticks) and make deep notches right next to each other until you hit the spoons. Try to keep the slices as thin as possible.

Tips

• For hasselback potatoes, use somewhat smaller potatoes that are preferably slightly elongated in shape. Slightly floury potatoes work best
• This recipe provides a base. As far as I'm concerned, it doesn't need much more than olive oil, pepper and salt, but especially add additional flavorings before or after baking
• Don't have an airfryer? Hasselback potatoes are just as easy to make in the oven . It does take a little longer; allow for a baking time of an hour
• You can make the potatoes a day in advance. Store them in the refrigerator, and before you serve them, heat them in the airfryer for about 10 minutes until completely heated through again.