How to make it
Using two chopsticks, cut each baby potato “hasselback-style”, cutting thin slices that stop 3/4 of the way through the potato. Spray with oil (including between the slices), season with salt and pepper.
Preheat the air fryer to 370°F. Place the potatoes in the air fryer in a single layer, working in batches if needed. Fry them for about 18 to 20 minutes, until crisp on the outside and fork tender all the way through.
Brush with Lee Kum Kee Hoisin Sauce and top with minced parsley.
Serve hot with Lee Kum Kee Sriracha Mayo for dipping. Enjoy!