Hasselback potatoes are the best kind of side dish math, one potato sliced thin so it fans open as it bakes, crisp edges on every slice, a creamy center, and butter worked down between the layers. Load the slices with cheese and bacon, or keep them simple with herbs and a good pinch of salt.

They bake in the Magnifique Glass Air Fryer, a non-toxic glass air fryer made from pure glass and stainless steel, so no coatings and no plastic touch your food. The potatoes cook in the 4.5-quart glass pot on a stainless steel Crisper Disk, and you can watch the slices fan open and the edges turn golden right through the glass.

Ingredients:

• 4 medium Yukon Gold potatoes (about 1½–2 lb / 680–900 g total), scrubbed and patted dry
• 4 tbsp (60 ml) olive oil, melted unsalted butter, or a combination, divided
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

Optional Toppings:

• Shredded cheese, such as cheddar, smoked gouda, or havarti
• Crumbled crispy bacon
• Minced fresh herbs, such as parsley, thyme, dill, or oregano

Instructions:

1. Prepare the Potatoes: Scrub the potatoes well and pat them completely dry with a clean towel, since dry skins crisp better. Leave the skins on for a rustic finish, or peel the potatoes if you prefer.
2. Slice the Potatoes: Place one potato in a large serving spoon, or lay it between two wooden chopsticks set parallel on a cutting board. Using a sharp knife, cut straight down into the potato at ⅛- to ¼-inch intervals. Stop each cut when the blade reaches the spoon or chopsticks so the slices stay joined at the bottom. Repeat with the remaining potatoes.
   
3. Season the Potatoes: Brush the potatoes all over, including the bottoms, with 2 tablespoons (30 ml) of the olive oil or melted butter. Season generously with salt and pepper.
4. Set Up the Air Crisper: Set the 4.5-quart Glass Pot on the removable silicone base and place the stainless steel Crisper Disk inside. Arrange the potatoes on the Crisper Disk, cut side up, in a single layer. Leave a little space between them so the hot air can circulate. Place the Air Crisper unit on top of the Glass Pot.
5. Bake the Potatoes: Select Bake mode and cook for 25 minutes. The potatoes will soften, and the slices will begin to fan apart.
6. Brush with More Fat: Wearing the included silicone gloves, carefully lift the Air Crisper unit off the Glass Pot and set it on a heat-resistant surface. Brush the potatoes with the remaining 2 tablespoons (30 ml) of olive oil or melted butter. Gently nudge the slices apart so the fat drips down between the layers. If you’re using cheese or bacon, tuck it between the slices now.
7. Crisp the Potatoes: Place the Air Crisper unit back on the Glass Pot. Select MaxCrisp mode and cook for 5 minutes, until the edges are golden and crisp and a paring knife slides easily into the center of each potato. Watch the potatoes closely during this stage, because their size affects how long they take. If the centers are still firm, switch to Bake mode and cook for a few more minutes.
8. Serve: Wearing the silicone gloves, carefully remove the Air Crisper unit. Sprinkle the potatoes with fresh herbs and an extra pinch of salt, if you like. Serve right away, while the edges are at their crispiest.

Chef's Tips:

• Choose the right potatoes. Yukon Golds give you crisp edges and a creamy center. Medium potatoes of similar size cook most evenly in the Air Crisper. Very large potatoes may need more time on Bake mode.
• Use a slicing guide. A large spoon or a pair of chopsticks stops your knife at the same depth every time, so the slices stay connected at the base.
• Don’t skip the second coat of fat. By the end of the Bake cycle, the slices have fanned open. This is the best time to work oil or butter deep into the layers for the crispiest results.
• Give the potatoes space. Arrange them in a single layer with room between each one so the air can circulate and every edge crisps evenly.
• Handle with care. Always wear the included silicone gloves when lifting the Air Crisper unit, and set it on a heat-resistant surface. The Glass Pot is made for use with the Air Crisper only. Don’t place it in the oven or on the stovetop.
• Try different fats. For a different flavor, swap the olive oil or butter for duck fat, bacon fat, or coconut oil.
• Store leftovers properly. Refrigerate leftovers for up to 5 days in an airtight container, such as the Glass Pot with its Storage Lid. Reheat them on ReCrisp mode to bring back the crispy edges.
  

Crisp edges, creamy centers, and butter in every slice. The Glass Air Fryer bakes and crisps in a glass pot you can see through, so you know the moment they are done.

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