Air Fryer Hasselback Potatoes (Crispy & Buttery)
Ingredients
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2 large russet or Yukon Gold potatoes
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2–3 tbsp olive oil or melted butter
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp paprika (optional)
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1–2 tbsp butter (cut into small cubes)
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Optional toppings:
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Fresh herbs (parsley, thyme, rosemary)
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Grated cheese (cheddar or parmesan)
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Sour cream or ranch for serving
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Instructions
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Prep the potatoes
Wash and scrub well. Do not peel. -
Cut Hasselback-style
Place a potato between two wooden spoons or chopsticks.
Slice thin cuts across the potato, stopping before you cut all the way through. -
Season
Brush or rub potatoes with oil or melted butter.
Sprinkle evenly with salt, pepper, garlic powder, and paprika. -
Air fry (first round)
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Preheat air fryer to 375°F (190°C)
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Cook potatoes for 15 minutes
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Butter & finish
Pull basket out, gently open the slices, and tuck butter cubes between cuts.
Return to air fryer and cook another 10–15 minutes until:-
Crispy edges
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Fork-tender inside
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Final touch
Sprinkle herbs or cheese if using. Serve hot.
Q & A
Q: What kind of potatoes work best?
A: Russet = crispiest. Yukon Gold = creamier inside. Both work great.
Q: Why use chopsticks or spoons?
A: They stop the knife from cutting all the way through—key to the Hasselback look.
Q: Can I use foil or parchment?
A: Not recommended. You want hot air all around the potato for crispiness.
Q: How do I get them extra crispy?
A:
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Dry potatoes well before seasoning
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Use oil instead of butter at first
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Don’t overcrowd the basket
Q: Can I add cheese?
A: Yes—add cheese in the last 3–5 minutes so it melts without burning.
Q: Can I make these ahead of time?
A: Best fresh, but you can reheat in the air fryer at 350°F for 5–7 minutes.
Q: Are these healthier than fried potatoes?
A: Definitely—far less oil, same comfort-food vibes 😄