Introduction
The light in our Bend kitchen shifts dramatically in the late afternoon. One minute, the Cascade sunlight is streaming across the quartz countertops, and the next, the shadows lengthen, signaling that it is time to gather. Ethan was adjusting his camera lens near the window, chasing that fleeting golden hour glow, while the kids, Olivia and James, were arguing over whose turn it was to set the table. In moments like these chaotic, hungry, and beautifully ordinary I crave a dish that feels architectural yet tastes like pure comfort. That is exactly where these Air Fryer Hasselback Potatoes come into the story.
There is something deeply satisfying about the transformation of a humble russet or Yukon gold. You take a simple root vegetable, apply a little knife work (which is surprisingly therapeutic), and suddenly you have accordion potatoes that are crispy on the edges, creamy in the center, and essentially function as a butter delivery system. I remember the first time I made these; the smell of roasting garlic and rosemary filled the house, calming the pre-dinner frenzy. Ethan put the camera down, lured by the scent, and stole a crispy edge before I could even get them to the table.
While hasselback potatoes in air fryer baskets might sound like a modern convenience, the technique dates back to the 1700s in Sweden at the Hasselbacken restaurant. However, adapting this for the air fryer is a game-changer. It cuts the cooking time in half compared to the oven and achieves a superior crunch. If you have been looking for the best air fryer hasselback potatoes recipe that balances a crispy exterior with a tender heart, this is it. It isn’t just a side dish; it is a centerpiece that begs to be pulled apart, layer by buttery layer.
Why You’ll Love This Air Fryer Hasselback Potatoes
- Texture Perfection: The unique slicing method creates hundreds of surface areas. In the air fryer, these edges become like potato chips, while the inside remains fluffy and soft like a baked potato.
- Faster Than the Oven: Traditional Hasselback potatoes can take over an hour in a conventional oven. This easy side dish air fryer recipe is ready in nearly half that time.
- Customizable Canvas: Whether you keep it simple with sea salt or go all out for loaded hasselback potatoes with cheese and bacon, this recipe adapts to your pantry.
- Visual Appeal: Let’s be honest—they look impressive. It’s the kind of side dish that makes a Tuesday night dinner feel like a special occasion.
- Family Friendly: My kids call them “fan potatoes.” Olivia loves peeling off the crispy layers one by one, which means she actually eats her dinner without prompt.
Ingredients for Air Fryer Hasselback Potatoes
I believe in quality over quantity. Since potatoes are the star here, try to get firm, unblemished ones. Living in the Pacific Northwest, we are spoiled for choice with produce, but standard grocery store staples work beautifully too.
- Potatoes: You can use Russet potatoes for a fluffier interior or Yukon Gold/yellow potatoes for a creamier, waxier texture. Aim for medium-sized potatoes that fit comfortably in your air fryer basket.
- Butter: Unsalted butter, melted. This is the vehicle for flavor. (See substitutions below for vegan options).
- Olive Oil: I blend this with the butter to prevent the milk solids from burning at high heat.
- Garlic: Freshly minced cloves are best, but garlic powder works in a pinch for that savory punch.
- Herbs: Fresh rosemary and thyme are my go-to herbs for that earthy aroma. Fresh parsley for garnish adds a pop of color.
- Seasoning: Kosher salt and freshly cracked black pepper.
- Optional Toppings: Grated Parmesan cheese, cheddar, bacon bits, or a dollop of sour cream and chives.
How to Make Air Fryer Hasselback Potatoes
The secret to how to make hasselback potatoes in air fryer perfection lies in the slicing. You want to cut deep enough to fan them out, but not so deep that you slice through the potato entirely. Don’t worry I have a trick for that.
Step-by-Step Instructions for Air Fryer Hasselback Potatoes
- Prepare the Potatoes: Scrub your potatoes thoroughly under cold water and pat them completely dry. I cannot stress this enough moisture is the enemy of crispiness.
- The Chopstick Trick: Place a potato on a cutting board. Lay a chopstick (or the handle of a wooden spoon) on either long side of the potato. Using a sharp knife, make thin slices (about 1/8 inch apart) along the length of the potato. The chopsticks will stop your knife from cutting all the way through, creating that perfect accordion shape.
- Make the Garlic Butter: In a small bowl, combine melted butter, olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. The smell of this mixture alone is enough to make your mouth water.
- Brush and Season: Brush the potatoes generously with the butter mixture. Here is the crucial part: gently flex the potato to open the fans and get that butter inside the crevices. If you only brush the top, you miss out on the flavor permeating the center.
- Air Fry Strategy: Preheat your air fryer to 375°F (190°C). Place the potatoes in the basket, ensuring they aren’t overcrowding each other. Air fry for 30 to 40 minutes.
- halfway Check: About halfway through (around the 15-minute mark), pause the fryer. Brush the potatoes with any remaining butter mixture (or a little extra olive oil) to encourage browning. This helps achieve those crispy hasselback potatoes edges we crave.
- Test for Doneness: The potatoes are done when they are golden brown, the edges are crisp, and a fork slides easily into the thickest, bottom part of the potato.
- Garnish and Serve: Remove carefully (they will be fragile) and sprinkle with fresh parsley or extra sea salt flakes.
Pro Tips & Variations of Air Fryer Hasselback Potatoes
Over the years, I’ve tweaked this recipe dozens of times. Here are my notes from the field to help you avoid common pitfalls and cater to different diets.
- The Cheese Lover’s Twist: For air fryer hasselback potatoes with cheese, sprinkle grated Parmesan or stuffing thin slices of cheddar between the potato layers during the last 2-3 minutes of cooking. Let it melt into bubbly perfection.
- The Bacon Upgrade: If you want pure indulgence, try air fryer hasselback potatoes with bacon. Sprinkle cooked bacon bits over the top right before serving, or tuck small pieces of raw bacon into the slits before cooking (just watch the grease levels).
- Vegan & Dairy-Free: This is easily one of the best vegan air fryer hasselback potatoes recipes if you swap the butter for a high-quality vegan butter block or stick strictly to olive oil or avocado oil.
- Gluten-Free Safe: Naturally, potatoes are gluten-free, but always check your spice blends or pre-grated cheeses to ensure no anti-caking agents containing gluten were added. This is a safe, crowd-pleasing gluten free hasselback potatoes option for dinner parties.
- Microwave Shortcut: If you are in a desperate rush, you can microwave the whole potatoes for 3-4 minutes to soften them slightly before slicing and air frying. This cuts the air frying time down to about 20 minutes.
Air Fryer Hasselback Potatoes Serving Suggestions
These potatoes are dramatic enough to stand alone, but they shine brightest when paired with a robust protein. In our house, we treat the dinner table like a mix-and-match menu.
- Steak Night: There is no classic combination quite like steak and potatoes. I highly recommend pairing this with our easy air fryer steak fajitas meat for a fusion twist, or simply a nice ribeye.
- Seafood Pairing: For a lighter meal, these potatoes provide a hearty anchor to a delicate fish dish. Try serving them alongside this air fryer salmon for a meal that feels fancy but takes under an hour.
- The Chicken Dinner: If you are feeding a crowd, roast a rotisserie style whole chicken while the potatoes cook in a second batch (or a second basket if you are lucky enough to have a dual-zone fryer).
- Vegetarian Feast: If you are keeping it plant-based, serve these alongside air fryer brussels sprouts for a textural contrast of crispy leaves and creamy tubers.
- Alternative Potato Options: If you realize you prefer a more traditional potato, you can always fall back on my guide for perfect baked potatoes, which offers a simpler preparation.
Air Fryer Hasselback Potatoes Storage & Reheating
We rarely have leftovers when I make these, mostly because Ethan finishes whatever the kids leave behind. However, if you do find yourself with extra potatoes, they store surprisingly well.
- Refrigerator: Store cooled potatoes in an airtight container in the fridge for up to 4 days. The butter will solidify, which is fine.
- Freezer: I generally do not recommend freezing roasted potatoes as the texture can become grainy and watery upon thawing. It is best to enjoy these fresh.
- Reheating: Do not microwave them! The microwave will turn your glorious crispy air fryer potato snack into a soggy mess. Instead, throw them back in the air fryer at 350°F for about 5-8 minutes until they sizzle and crisp up again.
FAQ about Air Fryer Hasselback Potatoes
Can I use sweet potatoes for this recipe?
Absolutely! Air fryer sweet potato fries are popular, and the hasselback technique works for them too. Just keep in mind that sweet potatoes have a higher sugar content, so they may brown (or burn) faster. Lower the temp by 15 degrees and check them often.
Why aren’t my hasselback potatoes crispy?
This usually happens for two reasons: moisture or overcrowding. Make sure the potatoes are dry before oiling. Also, ensure the slices are fanned out enough if they stick together like a solid block, the air can’t circulate to crisp the edges. I was inspired by a technique I read on Now Cook This, which emphasizes basting halfway through to ensure that crunch.
Do I need to peel the potatoes?
No, please don’t! The skin holds the potato together once it is sliced. Without the skin, the structural integrity fails, and you might end up with mashed potato slices in your basket. plus, the skin gets deliciously salty and crisp.
Is this recipe healthy?
Relative to deep frying, yes. These healthy air fryer hasselback potatoes use significantly less oil than traditional fries. You can control the amount of butter used or switch to heart-healthy olive oil entirely.
Final Thoughts
Cooking is rarely just about the food; it is about the rhythm of the day slowing down. When I make these Air Fryer Hasselback Potatoes, I am reminded that a little extra care those precise slices, that extra brush of butter translates directly into love on a plate. It’s a small ritual in our busy Bend life that brings us all back to the table.
I hope this recipe finds its way into your weekly rotation. If you make it, I’d love to see your photos (and I know Ethan would too!). Don’t forget to pin this for later when you need a side dish that steals the show.
Air Fryer Hasselback Potatoes
Ingredients
Equipment
Method
- Preheat your air fryer to 375°F (190°C). Scrub the potatoes thoroughly under cold water and pat them completely dry with paper towels.
- Place a potato between two chopsticks (or wooden spoon handles laid parallel) on a cutting board. Using a sharp knife, make thin slices (about 1/8 inch apart) along the length of the potato, without cutting all the way through. Repeat for all potatoes.
- In a small bowl, whisk together melted butter, olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper to create the garlic butter mixture.
- Generously brush the garlic butter mixture over each potato, making sure to get into the slits. Gently fan open the slices to allow the butter to penetrate inside.
- Place the potatoes in the air fryer basket, ensuring there is space between them. Cook at 375°F (190°C) for 30–40 minutes.
- About halfway through cooking, pause the air fryer, remove the potatoes, and brush again with any remaining garlic butter or a little extra olive oil. Return to the air fryer to continue cooking.
- Test doneness by inserting a fork into the bottom of the thickest potato; it should slide in easily. Potatoes should be golden brown and crispy on the edges.
- Remove carefully from the air fryer and sprinkle with fresh parsley and/or sea salt flakes. Serve hot with optional cheese or bacon toppings if desired.
