These crispy Air Fryer Hasselback Potatoes are simple to prepare, make a perfect side for any meal, and can be customized with your favorite toppings.
What are hasselback potatoes?
The term Hasselback comes from Hasselbacken, a restaurant in Sweden where this technique was popularized. Hasselback refers to thin, even slices cut across a potato (or other foods like chicken) without slicing all the way through, creating a fan that crisps nicely while remaining tender inside.
If you love crispy edges and fluffy centers, these air fryer Hasselback potatoes deliver both. The air fryer cooks them faster than a conventional oven, giving you golden, crunchy results in less time. Pair them with roasted chicken, sausage, or a simple burger to make a complete meal.
Ingredients
- Potatoes. Russet potatoes are recommended for the crispiest texture; Yukon Gold or other varieties will also work.
- Olive oil or melted butter. Either will help the slices brown and add flavor.
- Herbs and seasonings. Fresh parsley, thyme, or rosemary are great; salt, pepper, and garlic powder add simple, classic flavor.
See the recipe card below for exact quantities.
Variations
- Slide thin slices of cheese between the potato slices during the last 5 minutes of cooking — cheddar, mozzarella, or cheddar-jack melt well. Sprinkle grated Parmesan on top after cooking if you like.
- Top finished potatoes with bacon bits, diced tomatoes, guacamole, or queso to make loaded hasselbacks.
- Change the spice blend to smoked paprika, chili powder, or Italian seasoning to match the rest of your meal.
Instructions
Step 1: Wash and dry the potatoes. Place two chopsticks or wooden spoons parallel on a cutting board, lay a potato on top, and slice thinly (about 1/8–1/4 inch) across the potato, stopping when the knife hits the chopsticks so you don’t cut all the way through.
Step 2: Preheat the air fryer to 350°F (175°C). In a small bowl mix olive oil or melted butter with salt, pepper, garlic powder, and chopped herbs. Brush this mixture over the potatoes and between the slices, trying to get the oil down into the cuts. Place the potatoes in a single layer in the air fryer basket.
Step 3: Air fry for 30–40 minutes until the potatoes are tender inside and golden and crisp on the edges. Check at 20 minutes and baste with a little more oil if they seem dry. Let the potatoes rest a few minutes before serving.
How to cut hasselback potatoes
Using two chopsticks or wooden spoons under the potato prevents you from cutting all the way through. Slice evenly to create a fan effect — thinner slices will crisp more and look more dramatic once cooked.
Sarah’s Top Tips
- Russet potatoes give the crispiest result; Yukon Gold or red potatoes are fine but will be less crisp.
- For extra flavor and crunch, reserve some of the oil-herb mixture and baste the potatoes halfway through cooking.
- To shorten cook time, microwave the potatoes for 4–6 minutes before slicing (carefully), then finish in the air fryer for about 20 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven at 350°F for 5–10 minutes until warmed and crisp.
Serving
Serve hasselback potatoes as a side with roasted or grilled proteins such as baked chicken legs, pork chops, or burgers. They also work well alongside sausages or a fresh green salad.
More Air Fryer Recipes
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Air Fryer Brats
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Air Fryer Stuffed Peppers
-
Air Fryer Smashed Potatoes
-
Easy Air Fryer Sweet Potato Cubes
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Air Fryer Hasselback Potatoes
Ingredients
- 2 medium russet potatoes
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons fresh herbs (parsley, thyme, or rosemary), finely chopped
Instructions
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Wash and dry the potatoes. Place two chopsticks on a cutting board, lay a potato on top, and slice thinly (⅛–¼ inch), stopping before you cut through.
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Preheat the air fryer to 350°F (175°C).
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Mix the oil or butter with salt, pepper, garlic powder, and herbs. Brush the mixture over the potatoes and into the slices.
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Place potatoes in the air fryer and cook 30–40 minutes until tender and golden. Check at 20 minutes and baste if needed. Let cool a few minutes before serving.
Sarah’s Tips
- Russet potatoes will crisp up best; other varieties are fine but may be softer.
- Save some of the oil-herb mix to baste halfway through for extra crispness and flavor.
- Microwaving the potatoes for a few minutes before slicing and air frying can reduce total cook time.
- Leftovers keep in the fridge for up to 3 days and reheat well in the air fryer or oven at 350°F for 5–10 minutes.
Tools I Use for This Recipe
- Air fryer
- Sharp knife
- Pastry brush
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Calories: 6.22 kcal
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Carbohydrates: 1.41 g
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Protein: 0.3 g
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Fat: 0.03 g
Nutritional information is an estimate and will vary by ingredients and portion size.
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See the full post for extra tips and photos.