Golden brown with crispy buttery edges, these hasselback potatoes made in the air fryer are the ultimate side dish. Seasoned simply with garlic, salt, pepper and fresh chives, they pair perfectly with almost any meal and couldn’t be easier to make!

Air fried hasselback potatoes on a plate with garlic and fresh chives.
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When I first started blogging (in 2011!), hasselback potatoes were all the rage.

I jumped on that bandwagon with these rosemary hasselback sweet potatoes but then as the trend faded away, completely forgot about them.

I’ve since eaten lord knows how many potatoes in the past decade but never again did I “hasselback” them so to speak.

But now that air fryers exist, it’s time to revisit the amazing hasselback potato because this countertop appliance couldn’t be more perfect for this kind of recipe.

The entire beauty of the hasselback potato is the wonderfully buttery crispy edges. And crispy edges are what the air fryer was built for!

It also makes quick work of cooking the potato to the perfect tenderness inside while the magic happens on the outside.

I thought the air fryer had peaked with this crispy okra recipe I shared last year but I was proven wrong with these air fryer hasselback potatoes.

And I’m glad I was!

Ingredients to make hasselback potatoes in the air fryer: russet potatoes, ghee, minced garlic, fresh chives, salt and pepper.


  • Russet potatoes – small/medium size
  • ghee or butter
  • minced garlic cloves (fresh is best)
  • salt & pepper
  • minced fresh chives


I personally think Russet potatoes are the best white potato to use for hasselback potatoes. They have plenty of starch in them to get nice and crispy on the outside while the inside stays tender and soft.

Others like Yukon Gold or red potatoes can be used but the edges just won’t get as crispy.

Russets are also great for cutting into potato wedges and then roasting, baking or frying.


I like to leave the skin on for extra crispiness but this is a personal preference and if you prefer to peel the potatoes, go for it.

Potato skin is very nutrient dense though and the skin of Russet potatoes is full of vitamin C, potassium and magnesium!

A russet potato thinly sliced in hasselback fashion seasoned with ghee, salt, pepper and minced garlic on a plate with a silicone brush.


Wash and pat the potatoes dry.

Using a very sharp knife (or this hasselback potato cutter – yes, this exists) slice down the potato leaving a small portion of the bottom intact so the knife doesn’t go all the way through.

Continue slicing across the length of the potato in 1/8″ slices.

*Tip – you can line chopsticks alongside either side of the potato when slicing so there’s a natural stopping point for your knife.

If you’re not up to the cutting involved with this recipe, try these air fryer sweet potato chips instead. Just as crispy and not as tedious to cut!

Helpful Accessories
Air Fryer Essentials: Must-Have Accessories for Perfect Results

From oil sprays to muffin cups and from pizza pans to racks, we've got them all, and they make fantastic Christmas presents, too!


Once potatoes are sliced, brush the melted ghee or butter all over the potato including in between each slice as best as possible.

Season with salt, pepper and the minced garlic making sure to again get in between as many slices as you can. Getting the seasoning into the potato slices maximizes the flavor and is one of the reason hasselback potatoes are so delicious!

Place the potatoes into the air fryer either on a tray in the middle of an air fryer oven or in an air fryer basket.

Air fry at 400°F for 30 minutes until the edges of the potatoes are golden brown and crispy while the center is fork tender.

If your potatoes are smaller or larger, you’ll need to adjust the cooking time accordingly.

Remove from the air fryer and brush with any remaining butter or ghee. Sprinkle with the fresh chives and serve.

To enjoy the crispiness, these are best served when they’re made.

Hasselback white potatoes on an air fryer tray garnished with chives.


Butter, garlic, salt and pepper is a pretty widely liked seasoning combination but you can change things up to your taste very easily.

Go spicy with chili powder or cayenne, make them Italian themed with some basil, oregano and parsley (or any Italian seasoning blend) or for a true Americana dish, experiment with some ranch seasoning.

If you don’t have fresh garlic on hand, substitute garlic powder in this recipe instead. They’ll taste just as good!


Beyond seasonings, these hassleback potatoes can be topped however you like as well.

A dollop of sour cream, some grated cheese (sprinkle it on during the last couple of minutes in the air fryer to melt) and crumbled bacon would all be delicious too.


Simply swap out the butter/ghee in this recipe for olive oil or avocado oil to make the potatoes vegan friendly.

Crispy golden brown hasselback white potatoes on a plate.


It’s hard to think of a more versatile side dish than these potatoes. Seasoned simply, irresistibly crispy and buttery, they go well with almost anything.

Whether it’s an air fryer skirt steak, maple mustard air fryer salmon or some easy air fryer lamb chops, any would be deliciously enhanced with one of these potatoes alongside.

Of course, there’s no more classic combination than alongside the perfect filet mignon.

I love the pairing of game meat with potatoes too and can’t think of a better combination than an elk burger or grilled venison backstrap with an air fryer hasselback.


If you have leftovers and need to reheat these hasselback potatoes, it’s best to do so right in the air fryer.

Place the potatoes back in the air fryer and air fry at 400°F for 3-5 minutes to warm them up. This will do the best job of maintaining the coveted crispiness of the hasselback.

Air fryer hasselback potatoes on a plate garnished with garlic and chives with a fork on the side.


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4.81 from 68 votes

Crispy Air Fryer Hasselback Potatoes

Servings: 4 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Air Fryer Hasselback Potatoes.
Crispy golden brown hasselback potatoes made in the air fryer are the perfect side dish to almost any meal. Buttery edges, fresh minced garlic and chives make them irresistible!


  • 2 small to medium Russet potatoes
  • 1 1/2 tablespoons ghee, melted (or butter)
  • 2 cloves garlic, minced
  • salt and pepper
  • 2 tablespoons minced fresh chives


  • Wash and dry the potatoes. Using a sharp knife, carefully slice down the potato but not all the way through leaving the bottom part of the potato intact. Continue slicing all the way across in 1/8" slices.
  • Brush the melted ghee or butter all over the potatoes including in between each slice. Season liberally with salt, pepper and the minced garlic taking care to again get in between the slices.
  • Place the potatoes on the tray of an air fryer (or in the basket) and air fry at 400°F for 30 minutes or until edges are golden brown and potato is tender. Cooking time will be slightly longer for larger potatoes.
  • Remove from the air fryer, brush with any remaining melted ghee and sprinkle with the fresh chives before serving.
  • These are best served warm right out of the air fryer for the crispiest result.


Serving: 1SERVINGCalories: 112kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 12mgSodium: 84mgFiber: 2gSugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: American

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. 3 stars
    It’s a nice idea, however, I used small potatoes and they ended not being fully cooked. Also, the garlic was burnt and the edges were trying to burn as well. I had to microwave them to get the insides fully cooked without further burning to the rest.

  2. 5 stars
    I somehow totally missed when they were popular years back. I was searching around for new ways to make potatoes and these looked so good. Gave them a try and they didn’t disappoint. I love the way they cook with all that extra surface area in the air fryer. We’re over here eating like it’s 2011 every day! XD

  3. 5 stars
    Mine turned out perfectly crispy on the outside and tender on the inside! So yummy! I usually peel the potatoes but this time I decided to leave the skin and they turned out better with it. Thanks for this recipe!

  4. 5 stars
    I made these for guests recently and they loved them! I like how they look a bit more sophisticated than a plain old baked potato, and they’re less work than double stuffed potatoes. Thanks for the tips!