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43
44
PREP TIME COOK TIME SERVINGS
10 min 50 min 5
HASSELBACk TRIO
1. Cut the potatoes, sweet potatoes and beets
¾
of the way
through into
⅛
-inch slices so that the bottoms stay intact.
Do NOT cut the slices all the way through.
2. If cut vegetables are not easy to fan out in your hands,
trim the bottoms so the cuts still remain intact but the
bottoms become thinner.
3. Brush each with a generous amount of olive oil and sprin-
kle with salt, onion powder and pepper. Transfer half to
the tray inside the air fryer basket in a single layer. Insert
basket into Air Fryer.
4. Set the Air Fryer to 375°F and 25 minutes. Press Start.
5. Check the vegetables at 20 minutes. If they are crispy,
brush with more oil and resume cooking. During the last
2 minutes of cooking, sprinkle with cheese and cook for
remaining time.
6. When cheese has melted, transfer to a serving plate and
sprinkle with fresh dill. If desired, serve with sour cream.
Repeat with remaining vegetables.
• 4 small potatoes, about
6 ounces each, peeled
• 2 small sweet potatoes,
about 6 ounces each,
peeled
• 2 small beets, about
4 ounces each, scrubbed
• 2 tablespoons olive oil
•
¼
cup grated or shredded
Asiago cheese
• 1 teaspoon Kosher salt
•
¼
teaspoon onion powder
• 1 pinch cracked black
pepper
• 2 tablespoons dill, finely
chopped
• Sour cream, for serving,
optional
INGREDIENTS
Tip: Scrub, cut and handle the beets last so their red
color doesn’t bleed onto the potatoes.
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