Air Fryer Hasselback Potatoes with Parmesan, Rosemary and Truffle
Crispy on the outside and creamy inside, these potatoes are packed with parmesan, rosemary and truffle flavors, cooked quickly in an air fryer.
Steps
- 1
Preheat the air fryer to 180°C.
- 2
Wash and dry the potatoes. Using a sharp knife, make thin, close cuts (every 2-3 mm) without cutting all the way through the bottom. You can place chopsticks or wooden spoons alongside the potato to prevent cutting through.
- 3
In a small bowl, mix the grated Parmesan, chopped rosemary, truffle oil, olive oil, salt and pepper.
- 4
Gently fan the potato slices and insert some of the Parmesan mixture between each cut.
- 5
Place the potatoes in the air fryer basket in a single layer without overlapping. Cook at 180°C for 25 minutes until golden and crispy.
- 6
Serve immediately, sprinkled with extra Parmesan and fresh rosemary if desired.
Shopping list
potatoes, Parmesan cheese, fresh rosemary, truffle oil, olive oil, salt, black pepper
Recipe story
Hasselback potatoes were created in the 1950s at the Hasselbacken restaurant in Stockholm, Sweden. The fan-cutting technique was invented to maximize crispy surface area. The original recipe included breadcrumbs and butter, but the parmesan and truffle version is a modern twist. This method became popular worldwide due to its unique texture.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Rosemary
In ancient Rome, rosemary was a symbol of remembrance and fidelity, used in bridal crowns and funeral rites. Legend says that the goddess Venus, emerging from the sea waves, created rosemary.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
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