AIR FRYER HASSELBACK POTATOES

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🥔 Air Fryer Hasselback Potatoes

Thinly sliced potatoes roasted to crispy, golden perfection with buttery garlic and herbs — a restaurant-worthy side made right in your air fryer!

✨ Ingredients:

For 4 servings:

  • 4 medium Yukon Gold or Russet potatoes

  • 3 tbsp unsalted butter, melted (or olive oil)

  • 2 cloves garlic, minced

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp paprika (optional, for color)

  • 1 tsp dried rosemary, thyme, or Italian seasoning

  • 2 tbsp grated Parmesan (optional)

  • Fresh parsley, for garnish

🔪 Optional Add-Ons:

  • Shredded cheese (cheddar, mozzarella, gouda) for final 2–3 mins

  • Bacon bits

  • Sour cream or garlic aioli for serving

🍳 Instructions:

1. Prep the Potatoes:

  • Wash and scrub potatoes well (no need to peel).

  • Place a potato between two chopsticks or wooden spoons.

  • Use a sharp knife to cut thin slices (about ⅛ inch) across the potato — the chopsticks stop you from slicing all the way through.

2. Soften and Fan the Slices:

  • Place cut potatoes in a bowl of cold water for 10 minutes (optional but helps slices separate and crisp).

  • Dry well with a towel.

3. Season:

  • Mix melted butter with garlic, salt, pepper, paprika, and herbs.

  • Brush generously over and into the slices of each potato.

4. Air Fry:

  • Preheat air fryer to 375°F (190°C) for 2–3 minutes.

  • Place potatoes in the basket, cut side up, not touching.

  • Air fry for 25–35 minutes, depending on potato size:

    • Check after 20 minutes

    • Brush with more butter halfway through

    • Optional: sprinkle Parmesan in the last 3–5 minutes

5. Finish & Serve:

  • When golden and crispy on the edges and fork-tender in the center, remove and rest 2 minutes.

  • Garnish with parsley, cheese, or sour cream.

⏱ Time Breakdown:

  • Prep time: 10 minutes

  • Cook time: 25–35 minutes

  • Optional soak time: +10 minutes

❓ Q&A: Air Fryer Hasselback Potatoes

Q1: Why are they called “Hasselback” potatoes?

A:
The name comes from Hasselbacken, a restaurant in Sweden where this cutting style was first popularized. The slices open up like an accordion while roasting, creating extra crisp and flavor.

Q2: Do I have to soak the potatoes in water first?

A:
No, but it’s highly recommended:

  • Helps fan out the slices

  • Removes excess starch, improving crispiness

Q3: Which potatoes work best?

A:

  • Yukon Gold: Creamy, slightly waxy — holds shape well

  • Russet: Fluffier inside, crispier outside — more rustic

✅ Avoid red potatoes unless small; they’re waxier and take longer to crisp.

Q4: Can I make them ahead of time?

A:
Yes! You can:

  • Cut and soak the potatoes ahead of time, keep them in water in the fridge.

  • Partially cook and finish later (reheat at 375°F for 5–7 minutes).

Q5: Why didn’t the slices fan out during cooking?

A:

  • Slices may have been too thick.

  • Potatoes weren’t soaked or dried well.

✅ Tip: Gently separate a few slices with a butter knife before air frying.

Q6: Can I stuff the slices with cheese or bacon?

A:
Absolutely!

  • Add thin slices of cheese or bacon between the slices in the last 5 minutes of cooking to avoid burning.

Q7: How do I know when they’re done?

A:
Insert a fork or skewer in the center — it should slide in easily. Edges should be golden and crispy.

Q8: Can I make these dairy-free or vegan?

A:
Yes!

  • Use olive oil or vegan butter

  • Skip cheese or use vegan alternatives

Q9: What should I serve them with?

A:

  • Grilled meats (steak, lamb chops, chicken)

  • Roasted veggies

  • Dips: sour cream, aioli, chipotle mayo.

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