Mini hasselback potatoes recipe
 These little hasselback canapés can be made in an air fryer or the oven. They take a little effort to get them to open up and crisp nicely, but it's worth it. Just make sure you don't overcrowd the fryer, and turn them regularly so they don't get stuck together. 800g/1lb 2oz baby new potatoes3 tbsp vegetable oil2 tsp flaky sea salt 800g/1lb 2oz baby new potatoes 3 tbsp vegetable oil 2 tsp flaky sea salt 100g/3½oz soured cream2 tbsp chopped chivessalt and freshly ground black pepper 100g/3½oz soured cream 2 tbsp chopped chives salt and freshly ground black pepper Method Fill a large bowl with water. Put each potato on the chopping board between two chopsticks (or two wooden spoon handles). Using a sharp knife, slice the potato partway through, creating 1mm "leaves" (the chopsticks will prevent you from cutting all the way through). Put the sliced potatoes into the bowl of water to soak while you slice the remaining potatoes. Give the potatoes a little wash, squeezing the ends to open the "leaves" up to get the water in between each slice. Any starch between the slices tends to stick them back together as they cook.Drain the potatoes and roll them onto a clean tea towel to dry them as much as possible. Dry the bowl, then return the potatoes to the bowl and drizzle over the oil, ideally getting it in between the slices. Rub the potatoes all over with the oil so they are coated. Sprinkle each potato with a pinch of flaky salt, trying to get it between the potato slices.Preheat the air fryer to 180C (or an oven to 200C/180C Fan/Gas 6). Cook the potatoes in the air fryer for 25–30 minutes, shaking every 10 minutes if the machine doesn't have a turning paddle, until the potatoes are cooked through and the slices are crisped up. They should be golden brown and the "leaves" will be crisp. (If baking, cook the potatoes for 30–40 minutes.) Fill a large bowl with water. Put each potato on the chopping board between two chopsticks (or two wooden spoon handles). Using a sharp knife, slice the potato partway through, creating 1mm "leaves" (the chopsticks will prevent you from cutting all the way through). Fill a large bowl with water. Put each potato on the chopping board between two chopsticks (or two wooden spoon handles). Using a sharp knife, slice the potato partway through, creating 1mm "leaves" (the chopsticks will prevent you from cutting all the way through). Put the sliced potatoes into the bowl of water to soak while you slice the remaining potatoes. Give the potatoes a little wash, squeezing the ends to open the "leaves" up to get the water in between each slice. Any starch between the slices tends to stick them back together as they cook. Put the sliced potatoes into the bowl of water to soak while you slice the remaining potatoes. Give the potatoes a little wash, squeezing the ends to open the "leaves" up to get the water in between each slice. Any starch between the slices tends to stick them back together as they cook. Drain the potatoes and roll them onto a clean tea towel to dry them as much as possible. Dry the bowl, then return the potatoes to the bowl and drizzle over the oil, ideally getting it in between the slices. Rub the potatoes all over with the oil so they are coated. Drain the potatoes and roll them onto a clean tea towel to dry them as much as possible. Dry the bowl, then return the potatoes to the bowl and drizzle over the oil, ideally getting it in between the slices. Rub the potatoes all over with the oil so they are coated. Sprinkle each potato with a pinch of flaky salt, trying to get it between the potato slices. Sprinkle each potato with a pinch of flaky salt, trying to get it between the potato slices. Preheat the air fryer to 180C (or an oven to 200C/180C Fan/Gas 6). Cook the potatoes in the air fryer for 25–30 minutes, shaking every 10 minutes if the machine doesn't have a turning paddle, until the potatoes are cooked through and the slices are crisped up. They should be golden brown and the "leaves" will be crisp. (If baking, cook the potatoes for 30–40 minutes.) Preheat the air fryer to 180C (or an oven to 200C/180C Fan/Gas 6). Cook the potatoes in the air fryer for 25–30 minutes, shaking every 10 minutes if the machine doesn't have a turning paddle, until the potatoes are cooked through and the slices are crisped up. They should be golden brown and the "leaves" will be crisp. (If baking, cook the potatoes for 30–40 minutes.) Recipe tips Serve these salty snacks just as they come, or grate over some Parmesan before serving. You can easily double the recipe. If you're making them in the oven they'll take the same amount of time, but you may need to air fry in two batches.