Air Fryer Hasselback Potatoes

A side dish recipe for Hasselback potatoes cooked in an air fryer, featuring crispy edges and a fluffy interior, seasoned with garlic-herb butter and optional Parmesan.

Ingredients

• 4 medium Russet or Yukon Gold potatoes, washed and thoroughly dried
• 3 tablespoons unsalted butter, melted (or substitute olive oil for a dairy-free option)
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, finely chopped)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
• ¼ cup freshly grated Parmesan cheese (optional, for finishing)
• 2 tablespoons fresh chives, finely chopped (for garnish)

Instructions

1. Scrub the potatoes under cold running water to remove any dirt, and pat them completely dry with a paper towel.
2. Place one potato lengthwise on your cutting board. Place a wooden chopstick or wooden spoon handle parallel to the potato on each side.
3. Using a sharp chef’s knife, make vertical slices across the potato about 1/8-inch apart. Cut straight down until your knife hits the chopsticks to keep the slices connected at the base. Repeat for all potatoes.
4. Optional: Submerge the sliced potatoes in a bowl of cold water for 15 minutes to draw out excess starch. Remove them and pat them thoroughly dry with paper towels again.
5. In a small mixing bowl, whisk together the melted unsalted butter, extra virgin olive oil, minced garlic, kosher salt, black pepper, dried rosemary, and dried thyme until well combined.
6. Place the potatoes in the air fryer basket or on a tray. Use a pastry brush to generously brush half of the garlic-herb butter mixture over the potatoes. Gently fan open the slices so that some of the butter drips down between the cuts. Reserve the remaining half of the butter mixture.
7. Preheat your air fryer to 380°F (190°C) for 3 to 5 minutes if required. Place the potatoes in the air fryer basket in a single layer with space between each one.
8. Cook at 380°F (190°C) for 25 minutes.
9. Open the air fryer basket, and brush the potatoes with the remaining garlic-herb butter mixture, making sure to get deep into the expanding crevices.
10. Cook for an additional 5 to 10 minutes at 380°F, or until the edges are deeply golden brown and crispy, and the insides are fork-tender.
11. Remove the hot potatoes from the air fryer carefully using tongs. If desired, sprinkle the grated Parmesan cheese over the tops during the last 2 minutes of cooking or immediately after removing them. Garnish with freshly chopped chives and an extra pinch of flaky sea salt if desired. Serve immediately.

Notes

Equipment Needed: Air fryer, Sharp chef’s knife, Two wooden chopsticks or wooden spoons, Pastry brush, Cutting board. Pro Tips: Do not skip using chopsticks or handles of wooden spoons to prevent slicing all the way through. Russet potatoes yield a fluffier interior and crisp skin, while Yukon Golds offer a rich, buttery flavor and creamier texture. Do not crowd the basket; cook in two batches if needed to ensure even air circulation.