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!
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 AIR FRYER HASSELBACK POTATOES
- Russet potatoes – small/medium size
- ghee or butter
- minced garlic cloves (fresh is best)
- salt & pepper
- minced fresh chives
WHAT’S THE BEST POTATO TO USE?
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.
SHOULD I PEEL THE POTATOES?
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!
HOW TO CUT HASSELBACK POTATOES
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.
COOKING HASSELBACK POTATOES IN THE AIR FRYER
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.
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.
MAKE THEM VEGAN
Simply swap out the butter/ghee in this recipe for olive oil or avocado oil to make the potatoes vegan friendly.
WHAT TO SERVE WITH HASSELBACK POTATOES
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.
THE BEST WAY TO REHEAT
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.
MORE POTATO RECIPES TO TRY:
- 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 84mgCarbohydrates: 15gFiber: 2gSugar: 1gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.