Air Fryer Hasselback Potatoes
I rely on the visual cue more than the clock here. The potatoes should be deeply golden at the edges and tender in the center when pierced with a knife, because air fryer models vary and potato size matters just as much as the minute mark.
I’d rather keep the seasoning simple for this one. Butter or ghee, garlic, salt, pepper, and chives give the sliced edges room to crisp while the centers stay soft and fluffy, so you get something a little more special than a basic baked potato without making the method fussy.
Ingredients for Air Fryer Hasselback Potatoes
- 4 medium Russet potatoes (about 900g), scrubbed and dried well
- 3 tablespoons unsalted butter or ghee, melted
- 2 cloves garlic, finely minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Optional for serving or simple variations:
- 1 tablespoon olive oil or avocado oil, instead of butter or ghee
- 1/2 teaspoon garlic powder, if you want a more forgiving garlic flavor
- 1/2 to 1 cup shredded cheddar or Parmesan, added near the end
- 2 to 4 tablespoons cooked bacon, crumbled
- Sour cream, for serving
Russets work especially well here because they give you crisp edges and a fluffy interior. I usually leave the skins on for extra texture and browning.
How to Slice Hasselback Potatoes Without Cutting Through
Set a potato on a cutting board with a chopstick or wooden spoon handle on each long side. Slice straight down across the potato in thin, even cuts, stopping when the knife hits the guides so the base stays intact.
Keep the slices close together so the potato can fan open as it cooks. Similar-size potatoes help too, since very thick potatoes can take noticeably longer to turn tender in the center.
How to Make Air Fryer Hasselback Potatoes
- Prep the potatoes: Scrub the potatoes and dry them very well. If needed, trim a very thin strip from the bottom so they sit more steadily on the board while you slice.
- Cut the slices: Place chopsticks or another cutting stop on both sides of each potato. Using a sharp knife, cut thin slices across the top at close intervals, making sure not to cut all the way through.
- Season lightly: In a small bowl, mix the melted butter or ghee with the garlic, salt, and black pepper. Brush the mixture over the potatoes, working a little down between the slices. Keep the coating light so the potatoes crisp instead of steaming.
- Preheat the air fryer: Preheat to 380°F to 400°F (193°C to 204°C) if your model benefits from preheating. A hot basket helps the exposed edges start browning sooner.
- Air fry: Arrange the potatoes in a single layer with space between them. Cook in batches if needed so the slices can open and crisp. Air fry for 20 to 25 minutes.
- Check and finish: Rotate the potatoes or basket halfway through if your air fryer browns unevenly. If the potatoes look dry, brush with a little more butter or oil, then continue cooking for 5 to 10 minutes more, until the edges are deeply golden and the centers are tender when pierced with a knife or skewer.
- Add cheese if using: Sprinkle shredded cheddar or Parmesan over the potatoes during the last few minutes of cooking so it melts without burning before the potatoes are done.
- Rest and serve: Let the potatoes sit for 2 to 5 minutes, then finish with chopped chives. Add sour cream, bacon, or extra cheese at the table if you like.
Air Fryer Time and Temperature for Hasselback Potatoes
Cook hasselback potatoes at 380°F to 400°F (193°C to 204°C) for about 25 to 35 minutes total. Start checking around 20 to 25 minutes, especially if your air fryer runs hot or your potatoes are on the smaller side.
I usually look for two things: the slices should be opening up and browning at the edges, and the center should feel tender when pierced with a knife. Use those cues over one exact cook time.
How to Get Crispy Edges Without Drying Out the Center
The part I pay attention to is the amount of fat. A light brush of butter, ghee, or oil helps the cut edges brown, but too much can leave the slices greasy and softer than they should be.
Dry potatoes matter too. If there is surface moisture, the cuts steam instead of crisping.
Fresh garlic gives good flavor, but it can brown too fast if it sits heavily on top. If that tends to happen in your air fryer, use garlic powder instead, or use a mix of fresh garlic and garlic powder.
Optional Variations
Cheesy Hasselback Potatoes
Add 1/2 to 1 cup shredded cheddar or Parmesan during the last few minutes of cooking, once the potatoes are nearly tender. That way the cheese melts and lightly browns without blocking the potato edges from crisping.
Loaded Hasselback Potatoes
Top the finished potatoes with melted cheese, cooked crumbled bacon, sour cream, or chives. I’d rather add the heavier toppings at the end so the slices stay crisp instead of steaming under them.
What to Serve with Air Fryer Hasselback Potatoes
These pair especially well with steak, salmon, lamb chops, filet mignon, or other rich mains. They also fit well into a holiday meal with a simple salad or roasted vegetables on the side.
For another potato side with similar toppings, try Air Fryer Loaded Baked Potato. If you want something creamier next time, Air Fryer Twice Baked Potatoes are a good option. For a crispier potato snack, see Air Fryer Potato Skins.
How to Store and Reheat Air Fryer Hasselback Potatoes
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes will soften as they chill, so they will not be as crisp as they were fresh.
To reheat, return them to the air fryer at a moderate temperature until warmed through and the edges have crisped back up a bit. Start checking early so the tops do not overbrown before the centers are hot.
If you want to prep ahead, you can slice the potatoes in advance and hold them briefly in cold water. Dry them very well before seasoning and air frying.
Nutrition
Approximate nutrition, based on 4 servings for the base recipe only, without optional toppings or cheese.
- Serving size: 1 potato
- Calories: about 250
- Protein: about 5g
- Fat: about 9g
- Carbohydrates: about 39g
Approximate nutrition per 100g:
- Calories: about 115
- Protein: about 2g
- Fat: about 4g
- Carbohydrates: about 18g
These values are estimates and will vary with potato size, how much butter stays on the potatoes, and any toppings you add.
Air Fryer Hasselback Potatoes
Equipment
- air fryer
- sharp knife
- cutting board
- chopsticks or wooden spoon handles
- small bowl
- basting brush
Ingredients
Main
- 4 medium Russet potatoes (about 900g), scrubbed and dried
- 3 tablespoons unsalted butter or ghee, melted
- 2 cloves garlic, finely minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Optional
- 1 tablespoon olive oil or avocado oil (instead of butter or ghee)
- 1/2 teaspoon garlic powder (optional, for a more forgiving garlic flavor)
- 1/2 to 1 cup shredded cheddar or Parmesan (add near the end)
- 2 to 4 tablespoons cooked bacon, crumbled
- Sour cream, for serving
Instructions
- Scrub the potatoes and dry them very well; trim a thin strip from the bottom if needed so they sit steadily.
- Place chopsticks or wooden spoon handles on both long sides of a potato to act as cutting stops.
- Using a sharp knife, cut thin, even slices across the top, stopping when the knife hits the guides so the base stays intact.
- In a small bowl, mix the melted butter or ghee with the minced garlic, kosher salt, and black pepper.
- Brush the butter mixture over the potatoes, working a little down between the slices while keeping the coating light.
- Preheat the air fryer to 380°F to 400°F (193°C to 204°C) if your model benefits from preheating.
- Arrange the potatoes in a single layer with space between them; cook in batches if needed so the slices can open and crisp.
- Air fry for 20 to 25 minutes, rotating the potatoes or basket halfway through if your air fryer browns unevenly.
- If potatoes look dry, brush with a little more butter or oil and continue cooking 5 to 10 minutes more until edges are deeply golden and centers are tender when pierced.
- If using cheese, sprinkle shredded cheddar or Parmesan over the potatoes during the last few minutes so it melts without burning.
- Let the potatoes rest for 2 to 5 minutes, then finish with chopped chives and serve with optional bacon or sour cream.
Tips
- Use the visual cue of deeply golden edges and a tender center rather than relying solely on time.
- Keep the potato surface very dry so the cut edges crisp instead of steaming.
- Brush a light coating of fat so edges brown but slices don’t become greasy.
- Keep slices close together so the potato fans open as it cooks.
- Use garlic powder or a mix of fresh garlic and garlic powder if fresh garlic browns too quickly in your air fryer.
Variations
- Cheesy Hasselback Potatoes: Add 1/2 to 1 cup shredded cheddar or Parmesan during the last few minutes of cooking so the cheese melts and lightly browns.
- Loaded Hasselback Potatoes: Top finished potatoes with melted cheese, crumbled cooked bacon, sour cream, and chives; add heavier toppings at the end to keep slices crisp.