Air Fryer Hasselback Potatoes
Air Fryer Hasselback Potatoes are a stunning, crispy, and flavorful side dish that will impress anyone at your table. With golden, crispy edges and a tender, buttery inside, this recipe transforms simple potatoes into a restaurant-worthy dish. The air fryer makes everything faster and easier than traditional oven baking, giving you perfectly crisp Hasselback potatoes in less time.
Ingredients:
- 4 medium russet potatoes (or similar starchy potatoes)
- 2–3 tablespoons olive oil or melted butter
- 2–3 cloves garlic, minced (optional but recommended)
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika (optional, for color and flavor)
- Fresh herbs like rosemary or thyme (optional)
- Grated Parmesan cheese (optional topping)
Instructions:
- Prep the potatoes
Wash and scrub the potatoes thoroughly. Pat them dry.
Place each potato between two chopsticks or wooden spoons to prevent cutting all the way through. - Slice Hasselback style
Carefully make thin slices across each potato, about 2–3 mm apart. The chopsticks will stop your knife from cutting all the way down. - Season and brush
Mix olive oil (or melted butter) with garlic, salt, pepper, and paprika.
Brush the mixture generously over the potatoes, making sure it gets into the slices. - Air fry
Preheat your air fryer to 180°C (350°F).
Place the potatoes in the air fryer basket and cook for 30–40 minutes. - Baste for crispiness
Halfway through cooking, brush again with the oil/butter mixture to enhance crispiness and flavor. - Check doneness
The potatoes are ready when they are tender inside and crispy and golden on the outside. A fork should easily slide through. - Finish and serve
Sprinkle with fresh herbs and Parmesan cheese if desired. Serve immediately while hot and crispy.
Tips for Best Results:
- Use potatoes of similar size so they cook evenly.
- Don’t skip brushing between slices—it’s what creates the signature flavor and crisp edges.
- For extra crunch, add a final 3–5 minute air fry at the end.