Easy Air Fryer Hasselback Potatoes (High-Protein Loaded Side)

These air fryer hasselback potatoes deliver the ultimate textural contrast: paper-thin accordion slices that roast to an ultra-crispy edge while maintaining a

Equipment

• Air Fryer: Circulates rapid convective heat to turn exterior edges shatteringly crisp in half the time of an oven.
• Sharp Chef’s Knife: Glides through dense raw potato cleanly to create thin, precise, uniform accordion slits.
• Wooden Chopsticks or Wooden Spoons: Acts as a physical blade stop along the cutting board to protect the potato base from being severed.
• Silicone Pastry Brush: Distributes seasoned oil smoothly across the surface and deep into widening crevices without tearing delicate potato slices.

Ingredients

• 4 medium Russet or Yukon Gold potatoes (approx. 170g / 6 oz each; Note: choose uniform, oval-shaped potatoes so they cook evenly )
• 2 tbsp extra virgin olive oil (or melted grass-fed butter)
• 3 cloves garlic , finely minced
• 1 tbsp fresh rosemary , finely chopped (or 1 tsp dried rosemary)
• 1 tsp smoked paprika
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp freshly cracked black pepper
• Optional High-Protein Finish: 1/2 cup non-fat plain Greek yogurt , 4 tbsp crumbled cooked turkey bacon , and 2 tbsp chopped fresh chives

Instructions

1. Prep and Slice the Potatoes: Wash and scrub potatoes thoroughly, then pat completely dry with paper towels. Place one potato flat on a cutting board between two wooden chopsticks. Using a sharp chef’s knife, make thin crosswise cuts (about 3mm to 6mm thick) down the potato; the chopsticks will halt the blade before cutting through the bottom. Repeat with all potatoes.
2. Mix the Seasoned Oil: In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, smoked paprika, sea salt, and black pepper.
3. Preheat and First Baste: Preheat the air fryer to 190°C (375°F) for 3 minutes. Using a pastry brush, generously coat the outside and top of each potato using roughly half of the seasoned oil mixture.
4. First Stage Cooking: Place potatoes in the air fryer basket in a single layer, ensuring they do not touch. Air fry at 190°C (375°F) for 15 minutes . At this stage, the exterior will start turning pale golden and the slices will begin opening slightly.
5. Second Baste & Final Crisp: Pull the basket out and brush the remaining seasoned oil generously over the potatoes, letting it drip directly between the now-fanned slits ( High-Protein Cooking Tip: sprinkle nutritional yeast or a dusting of parmesan here for extra savory umami and added protein trace ). Return basket to the air fryer and cook at 190°C (375°F) for an additional 12–15 minutes until the edges are deep golden-brown, paper-crisp, and a knife inserts smoothly into the core.
6. Garnish and Serve: Transfer to a serving plate. Top with plain Greek yogurt, crispy turkey bacon crumbles, and chopped chives to immediately elevate the protein content per serving.

Nutrition

Calories: 185 kcal · Protein: 3.5g · Fat: s: 7g Cholesterol: 0mg · Carbohydrates: 28g · Fiber: 3g · Sugar: 1.5g · Sodium: 295mg