This recipe combines the classic fanned Swedish hasselback potato with the taste of the French fondant. Cooked in butter and stock, these richly flavored potatoes are crunchy on the outside and beautifully soft and buttery on the inside.
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.