Ultimate Hasselback Potatoes

Instructions

• 1Melt the butter and oil in a saucepan, add ½ cup stock, garlic and thyme and stir. Remove from the heat and set aside.
• 2Trim the base of the potatoes so they are stable and don’t roll. Place a potato between two chopsticks. This prevents the knife from cutting all the way through the base. Cut into 1/8-inch thick slices. Repeat with the remaining potatoes. 
• 3Insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 400°F, for 50 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
• 4Line the roasting pan with foil. Pour the butter mixture into a bowl. Gently press the potatoes to separate the slices a little then dip into the butter mixture and turn to coat. Place flat side down in the pan, ensuring they are not touching.
• 5Spoon the butter mixture over each potato and pour any remaining into the pan. Season with salt and pepper.
• 6Once preheated, place the pan in the oven and cook for 50 minutes. When the Rotate Remind signals, rotate the pan. Pour the remaining ½ cup stock into the pan and continue cooking.
• 7The potatoes should be brown and crisp. If not, cook them a little longer.
• 8Serve with creme fraiche and chives.