Go Back
–+ servings
image of a clean wooden cutting board topped with evenly spaced washed fresh Russet potatoes a small bowl of melted butter a sprig of fresh rosemary a head of garlic a small bowl of salt and pepper The lighting is bright and natural with a shallow depth of field The background is a rustic kitchen counter Realistic food photography

Air Fryer Hasselback Potatoes

These Crispy Air Fryer Hasselback Potatoes offer incredible texture with their fan-like slices that turn crispy on the outside and fluffy on the inside. Full of garlic butter and herbs, they make an elegant yet easy side dish for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Potatoes
  • 4 medium russet or Yukon gold potatoes unblemished
Garlic Butter Mixture
  • 4 tbsp unsalted butter melted
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp fresh rosemary chopped
  • 1/2 tsp fresh thyme chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly cracked
Garnish & Optional Toppings
  • fresh parsley for garnish
  • sea salt flakes for finishing
  • Parmesan cheese grated
  • bacon bits cooked

Equipment

  • Air Fryer,
  • sharp knife,
  • cutting board,
  • Chopsticks or Wooden Spoon Handles
  • Small mixing bowl

Method
 

  1. Preheat your air fryer to 375°F (190°C). Scrub the potatoes thoroughly under cold water and pat them completely dry with paper towels.
  2. 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.
  3. In a small bowl, whisk together melted butter, olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper to create the garlic butter mixture.
  4. 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.
  5. Place the potatoes in the air fryer basket, ensuring there is space between them. Cook at 375°F (190°C) for 30–40 minutes.
  6. 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.
  7. 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.
  8. 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.

Nutrition

Calories: 220kcalCarbohydrates: 37gProtein: 4gFat: 7gSaturated Fat: 2gCholesterol: 10mgSodium: 450mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 120IUVitamin C: 15mgCalcium: 20mgIron: 1.8mg

Notes

Store leftover potatoes in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350°F (175°C) for 5–8 minutes instead of microwaving to preserve crispiness.
For vegan option, substitute butter with vegan butter or use only olive oil. For cheese lovers, add parmesan or cheddar in the last few minutes of cooking.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe