These 35-minute Air Fryer Hasselback Potatoes are as delicious as they look. Brushed with melted butter and seasoned with simple herbs and spices, they deliver crispy skins, tender interiors, and crowd-pleasing flavor.
Plain baked potatoes are fine, but hasselback potatoes are far more exciting. Thinly sliced in an accordion style, russets crisp beautifully on the outside while staying soft and fluffy inside. A simple butter-and-spice coating highlights the potato’s natural flavor, and the air fryer gives consistently crispy results with minimal oil.
Recipe features
- Air frying gives reliably crispy skin and tender centers without needing much oil.
- The hasselback presentation is visually impressive and adds extra buttery, crisp edges with every bite.
- Flexible seasonings and toppings let you customize this recipe to your taste.
Ingredients
Russet potatoes – Starchy russets are ideal because they get fluffy inside and crisp outside. Yukon Golds work well too if you prefer a waxier texture.
Melted butter – Brushing with melted butter keeps the slices moist and gives a golden finish. Use non-dairy butter to make the recipe dairy-free.
Seasonings – This recipe uses garlic powder, smoked paprika, salt, and black pepper. Feel free to swap or add herbs and spices in the Variations section below.
Garnish – Top with chopped chives and sour cream, or use your favorite baked-potato toppings.
Step-by-step instructions
Step 1: Slice. Wash the potatoes and cut them into about ¼-inch slices, leaving a little intact at the bottom so they hold together.
Step 2: Season. Whisk the melted butter with garlic powder, smoked paprika, salt, and pepper. Drizzle half of the mixture over and between the slices so it seeps down into the cuts.
Step 3: Air fry. Preheat the air fryer to 375°F (190°C). Arrange the potatoes in the basket without overcrowding and cook for 15 minutes. Brush with the remaining butter mixture, then continue cooking another 10–15 minutes or until fork-tender and crisped to your liking.
Step 4: Serve. Serve hot, garnished with sour cream, chopped chives, or other toppings you enjoy.
Tips and FAQs
- Use a sharp knife to make thin, even slices without cutting through the bottom.
- Don’t overcrowd the basket. Leave space between potatoes so air can circulate and crisp the skins evenly.
- Adjust timing based on potato size and your air fryer model; check for doneness and add time as needed.
My Pro Tip
Recipe Tip
Place two chopsticks or wooden spoons on either side of the potato while slicing. They act as stoppers so you don’t cut all the way through.
Variations
- Garlic and herb: Mix chopped rosemary, thyme, parsley, and minced garlic into the melted butter.
- Lemon herb: Add lemon zest, a squeeze of lemon juice, and fresh herbs for a brighter flavor.
- Cheesy: Sprinkle grated cheddar, mozzarella, or Parmesan between the slices for a gooey finish.
- Pesto potatoes: Brush with pesto and finish with Parmesan and red chili flakes.
- Loaded: Top with classic loaded-baked-potato ingredients like sour cream, chives, shredded cheese, and bacon bits.
Should you peel the potatoes?
Peeling is optional. Leaving the skins on helps the potatoes hold together and adds a rustic texture; peeling gives a smoother appearance.
Can you make hasselback potatoes with sweet potatoes?
Yes. Use the same method but swap savory seasonings for warm spices like cinnamon and nutmeg, and finish with a drizzle of maple syrup if desired.
How long does it take?
At 375°F, plan for about 25–30 minutes total for medium-large potatoes, depending on size and your air fryer.
What pairs well with these potatoes?
Hasselback potatoes pair beautifully with hearty mains like steak, meatloaf, or lamb chops, and with roasted vegetables such as parsnips, broccoli, or carrots.
Storage
Refrigerator: Cool to room temperature and store in an airtight container for 2–3 days.
Freezer: Freeze cooled, cooked potatoes flat on a baking sheet until firm, then transfer to a sealed container for 2–3 months. Texture may change slightly after thawing.
More irresistible potato recipes
- Air Fryer Potato Wedges
- Vegan Potato Leek Soup
- Brown Butter Sweet Potatoes
If you made this recipe, please leave a comment and rating. Thanks!
Air Fryer Hasselback Potatoes
Ingredients
- 2 large russet potatoes
- 2 tbsp butter, melted
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- chopped chives and/or sour cream for garnish
Instructions
- Preheat the air fryer to 375°F (190°C).
- Cut the potatoes into roughly ¼-inch slices, leaving the bottom intact so they hold together.
- In a bowl, combine melted butter, garlic powder, smoked paprika, salt, and pepper. Spoon half the mixture over and between the slices.
- Place the potatoes in the air fryer and cook for 15 minutes. Brush with remaining butter mixture, then cook an additional 10–15 minutes until fork tender and crisp.
- Serve immediately with sour cream, chives, and any desired toppings.
Notes
Nutrition
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Carbohydrates: 40 g
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Protein: 5 g