Blog

Air Fryer Hasselback Potatoes

Air Fryer Hasselback Potatoes

If you are a potato fan like me, you will love this Air Fryer Hasselback Potatoes recipe. Seasoned to perfection, crispy on the outside and soft and creamy on the inside and unique-looking potatoes are the side dish of everyone’s dreams. Plus, it’s way easier to make this fancy side dish than you might think! Essentially baked potatoes but sliced into thin, even segments that create a fanlike shape.

Why are they called Hasselback potatoes?
Hasselback potatoes got their name from the restaurant in Stockholm, Swedish where they were invented. The restaurant was called Hasselbacken and these potatoes were first served there in 1953.

Potatoes
Potatoes contain vitamins and minerals, including vitamin C and potassium. They may provide health benefits, depending on how they are prepared. Read more about health benefits of the potatoes: “Potatoes 101: Nutrition Facts and Health Effects”.

What is the best type of potatoes to use?
I found that using the right kind of potato for this recipe was key. The Russet potato was the best choice because of its starchy flesh and creamy texture. If you choose to leave the skin on, make sure your potatoes are washed well before cooking. I like to leave the skin on because the potato skin has more nutrients than the interior of the potato.

Air Fryer Hasselback Potatoes

More Potato Recipes you will Enjoy!
Air Fryer Baked Potatoes

Easy Skillet Fried Potatoes

Potato Salad (No-Mayo)

Air Fryer Cauliflower Steak

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Air Fryer Hasselback Potatoes

These Air Fryer Hasselback Potatoes become extra-crispy on the outside while their interiors remain creamy and moist.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 3

Ingredients
  

  • 3 medium Russet potatoes washed and scrubbed
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)

Instructions
 

  • Place a potato on a cutting board between two wooden spoons or chopsticks. Nestle a potato between them and, using a sharp knife, slice them into very thin slices. The wooden spoon handles or chopsticks will stop your knife from cutting the potato all the way through. Repeat with remaining potatoes.
  • In a small bowl combine the olive oil, Italian seasoning, garlic powder, salt and black pepper.
  • Place the potatoes at the bottom of your air fryer basket and brush generously with the olive oil mixture all around.
  • Cook the potatoes in a basket style air fryer at 380°F for 20-30 minutes or until the potatoes are tender when pierced with a fork.
Keyword air fryer baked potato, air fryer hasselback potatoes, hasselback potatoes, potatoes

Egg and Avocado Wrap Recipe

Egg and Avocado Wrap

This tasty Egg and Avocado Wrap recipe is loaded with protein and low in calories. Healthy, clean, and delicious, it’s a quick meal that will keep you feeling full and satisfied!

I love incorporating eggs for breakfast and lunch because they are a great source of protein and I love that they keep me full for long time! When I make this wrap, I almost always include lettuce, tomatoes and avocado. Keep in mind that it’s super flexible and doesn’t have to be exact. You can use any vegetables you want. The filling options for your wraps are pretty much endless and you can use whatever you want.

Eggs
Many health professionals now consider eggs a superfood since they are unprocessed and rich in nutrients. Even better, they are budget-friendly, delicious, and have a variety of ways to prepare. Read more about health benefits of eating eggs: “9 Health Benefits of Eating Eggs”.

This Egg and Avocado Wrap recipe is one of my favorite. I make it very often, at least a couple times per week. First, it’s really easy to make. Second, it’s packed with healthy and nutritious ingredients. And the third, it is delicious!

More Recipes you will Enjoy!
Avocado Toast with Egg
Healthier Burritos
Shrimp and Black Bean Quesadillas

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Egg and Avocado Wrap Recipe

If you’re looking for a healthy and delicious meal that’s quick and easy to make, you will love this Egg and Avocado Wrap.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Course Breakfast, lunch
Cuisine American
Servings 1

Ingredients
  

  • 1 medium whole wheat tortilla
  • Handful of lettuce: frisée, butter lettuce, or a mix
  • 2 slices tomato
  • ¼ avocado (sliced)
  • 1 peeled boiled egg (soft or hard boiled) (sliced)
  • 1 teaspoon fresh cilantro (chopped)
  • 1 teaspoon red onion (finely diced)
  • 1 tablespoon salsa
  • Salt and black pepper to taste

Instructions
 

  • Preheat a non-stick pan to medium heat. No butter or oil required. Place tortilla in pan for approximately 30 seconds until slightly golden and tortilla begins to puff. Turn tortilla over, and cook for an additional 30 seconds.
  • Next, lay the tortilla flat on a plate. Add the lettuce, top it with the tomato, avocado, eggs, salt, black pepper, cilantro, red onion, and salsa.
  • Fold it and it is ready to eat!
Keyword avocado wrap, egg and avocado wrap, egg wrap, wrap

Potato Salad (No-Mayo)

Potato Salad (No-Mayo)

This Potato Salad (No-Mayo) is made with cooked potatoes, eggs, red onion, celery, fresh herbs, and a tangy creamy dressing. It makes the perfect side dish for potlucks and summer BBQs.

Potatoes
Potatoes contain vitamins and minerals, including vitamin C and potassium. They may provide health benefits, depending on how they are prepared. Read more about health benefits of the potatoes: “Potatoes 101: Nutrition Facts and Health Effects”.

What kind of potatoes are best for potato salad?
The best type of potatoes to make potato salad are the ones that hold their shape well when cooked, like new baby potatoes, Yukon gold, or red potatoes. I used a baby potatoes for this recipe because they hold their shape and don’t disintegrate when tossed around in the dressing.

How Long to Boil Potatoes for Potato Salad?

Large potato cubes for 10 to 20 minutes, until fork tender.

Baby potatoes or diced potatoes for about 15 minutes, until fork tender.

Whole large potatoes for about 30 minutes, until fork tender.

Should you peel potatoes for potato salad?
It is up to your personal preference whether or not you peel potatoes for potato salad. If you choose to leave the skin on, make sure your potatoes are washed well before cooking. I like to leave the skin on because the potato skin has more nutrients than the interior of the potato.

Potato Salad (No-Mayo)

Can you make potato salad the day before?
You can certainly prepare this potato salad recipe the day before. In my opinion, potato salad is better the next day and the day after when all the flavors have had time to blend.

More Potato Recipes you will Enjoy!
Easy Skillet Fried Potatoes
Air Fryer Baked Potatoes

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Potato Salad (No-Mayo)

This healthier Potato Salad recipe is so fresh and delicious! It's hearty, easy to make, and mayo-free.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 3 pounds baby potatoes (cooked, cooled, and cut into about 1/2-inch chunks)
  • 7 hard boiled eggs (peeled and chopped)
  • ⅓ cup red onion (chopped)
  • 1 cup celery (chopped)
  • ¼ cup fresh dill (chopped)
  • ½ cup fresh green onion (chopped)

Dressing:

  • ⅓ cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • 1 tablespoon Dijon mustard 
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon ground black pepper (or to taste)

Instructions
 

  • Add olive oil, white wine vinegar, Dijon mustard, salt, and pepper to a small bowl and whisk well to combine.
  • Add the potatoes to a large bowl with the red onion, celery, eggs, dill and green onions. Pour on the dressing and lightly toss it all together. Add more salt and pepper if desired.
Keyword potato salad