We love a hasselback. This takes all the… err… fuss out of making them.

You will need:
Cooking oil
Baby potatoes (or new, charlotte, whatever) – 4 or 5 each, and try to make sure they’re similar sizes
Clove of garlic
Oregano
Salt
Black pepper

In a bowl big enough to hold all the potatoes, drizzle a bit of oil. Not too much, you only want to be coating the spuds. Add a shake of oregano, salt and pepper and the finely chopped garlic.
Cut into the potatoes a couple of knife-widths apart and half to two-thirds deep.
Put them in the bowl, cover with clingfilm and give them a shake so that all the spuds have a chance to get oily and salted and garlicky and herby.

Put them sliced side up in the air fryer basket and put it on 180C for 20 to 25 minutes (depending on your air fryer and how big the potatoes are) and you are done. A fine accompaniment to any dish.

For something extra, add a shake of cayenne pepper to the seasoning mix and turn them into Hasselbaink potatoes. Because they kick a lot harder. Yeah? Yeah.