Here’s a no-fuss Air Fryer Hasselback Potatoes recipe that always slaps.
🥔 Air Fryer Hasselback Potatoes
Ingredients
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3–4 medium Yukon Gold or russet potatoes
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2–3 tbsp olive oil or melted butter
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2 cloves garlic, minced (optional but elite)
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika (or smoked paprika 👀)
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Fresh rosemary or thyme (optional)
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Parmesan cheese (optional, but recommended)
How to Cut Hasselback-Style (Quick Tip)
Place the potato between two chopsticks or wooden spoons and slice thinly across—this stops you from cutting all the way through. Easy win.
Instructions
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Preheat air fryer to 375°F / 190°C.
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Prep potatoes: Wash, dry, and cut Hasselback-style.
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Season: Mix oil/butter, garlic, salt, pepper, paprika. Brush generously, getting it down into the slices.
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Air fry:
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Place potatoes in the basket (don’t stack).
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Cook 15 minutes, then pull out and brush with more oil/butter.
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Return and cook 10–15 more minutes until the edges are crispy and the center is tender.
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Finish strong: Add Parmesan in the last 3–5 minutes if using. Sprinkle with herbs.
🔥 Pro Tips
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Want extra crispy? Spray lightly with oil halfway through.
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Potatoes not fanning out? Gently nudge the slices after the first 10–15 minutes.
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Feeling fancy: finish with sour cream, garlic aioli, or a drizzle of truffle oil.
If you want, I can tweak this for cheesy, spicy, or herb-butter overload mode 😏