Alrighty Guys... today we’re making crispy hasselback potatoes served with seared chicken thighs and a simple side salad. Here’s what you gotta do: For the potatoes Baby potatoes Olive oil Salt Pepper Garlic granules For the chicken & salad Chicken thighs Mixed leaves Dressing of your choice Using two chopsticks, slice the potatoes into thin hasselback cuts. Place them into salted water, bring to a simmer and cook for 4–5 minutes until tender. Drain well and leave to steam dry for 10–15 minutes. Add a generous amount of olive oil along with the salt, pepper and garlic granules. Toss to coat, making sure some of the seasoning gets between the layers. Air fry or roast at 200°C until deeply golden and crispy, around 15 minutes in the air fryer (I’m using my new @nutricookworld revolution - it’s amazing) or 20–25 minutes in the oven, keeping an eye on them as they cook. Pat the chicken thighs dry and season generously with salt. Place skin-side down into a lightly oiled stainless steel pan over a medium-high heat. Press firmly and place a weight on top. Leave them undisturbed until the skin is deeply golden and releases naturally from the pan. Flip and cook through. Add a splash of chicken stock, a knob of butter and a spoonful of grainy mustard to create a simple pan sauce. Dress the mixed leaves with your favourite dressing and toss to combine. Finish the potatoes with grated Parmesan and chopped parsley, then serve alongside the crispy chicken and salad. Enjoy! #hasselback #hasselbackpotatoes #homecooking #comfortfood #EasyRecipes - @thehealchef