@geniuseatss: Crispy Gochujang Hasselback Potatoes with Miso Tahini Sauce  These Crispy Gochujang Hasselback Potatoes are sticky-sweet, spicy, and perfectly crisp—made effortlessly in the Ninja Crispi™ 4-in-1 Portable Glass Air Fryer @Ninja Kitchen Australia . Prep, cook, crisp, and serve all in one CleanCrisp™ glass container, powered by the compact yet powerful Crispi™ PowerPod™.  Perfect for batch cooking or reviving leftovers, this is festive flavour 🎄 with zero fuss—anywhere you can plug in. Ingredients Hasselback Potatoes
(Cook in the 3.8 L Large Batch CleanCrisp™ Container) * 750 g baby potatoes (~12–15 small potatoes) * 1.5 tbsp olive oil (≈22 ml) * 1 tsp salt (≈5 g) Gochujang Glaze  * 3 tbsp gochujang * 3 tbsp soy sauce * 3 tbsp honey * 1 tbsp rice wine vinegar * 2 tsp sesame oil * 1 tbsp gochugaru (Korean chili flakes) * 4 garlic cloves, minced * 2 tbsp grated ginger Miso Tahini Sauce * ¾ cup Greek yogurt * 3 tbsp tahini * 1 tbsp white miso * 1 tbsp honey * 1 tbsp chili crisp * Lemon juice, to taste Garnish * Chives, finely chopped Instructions 1. Prep Potatoes
Cut thin Hasselback slices into potatoes (about ⅔ through). Par-boil in cold water brought to a boil for 10 minutes until just tender. Drain and steam-dry. 2. Air Fry
Toss potatoes with olive oil and salt. Place in the 3.8 L CleanCrisp™ container and air fry at 200°C for 20–25 minutes, shaking halfway, until crisp and golden. 3. Make Sauce
Whisk together yogurt, tahini, miso, honey, chili crisp, and lemon juice. Set aside. 4. Glaze & Caramelize
Mix all gochujang glaze ingredients. Brush over cooked potatoes and air fry again at 200°C for 2–3 minutes until sticky and caramelized. 5. Serve
Spread miso tahini sauce on a plate, top with potatoes, finish with Parmesan and chives. Serve hot. AD #EasyRecipes #quickrecipes #airfryerrecipes

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Thursday 18 December 2025 23:38:52 GMT