Hasselback Potatoes

Lay each of the potatoes between two chopsticks and cut thin slices 3 mm apart, stopping at the chopsticks so the base stays whole.

Mix olive oil with garlic. Brush half over the cut potatoes, working it between the slices, and season with salt and black pepper.

Air fry the oiled potatoes cut side up in a single layer (in 2 batches for small fryers) until the slices start to open.

Brush the part-roasted potatoes with the rest of the garlic oil, sprinkle with breadcrumbs and air fry again until crisp at the edges and soft in the middle.