Air Fryer Hasselback Potatoes

ByCarla Hours Posted on Hours Updated On:
No Ratings
 Servings: 4 Total Time: 50 mins

Air Fryer Hasselback Potatoes with crispy edges, tender centers, garlic, Parmesan, and fresh thyme.

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Air-Fryer-Hasselback-Potatoes.

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Air Fryer Hasselback Potatoes are crispy on the outside, tender and fluffy inside, and packed with garlic, Parmesan, and fresh thyme. Thin slices let the seasoning work its way between the layers while the air fryer gives the potatoes crispy golden edges.

Hasselback-potato-side-view.

Hasselback potatoes look fancy, but they’re surprisingly simple to make. I like using the air fryer because the potato slices get those crispy edges without having to turn on the oven, and the Parmesan adds even more flavor as they finish cooking.

Why I Love Air Fryer Hasselback Potatoes

  • Full of flavor: Garlic, thyme, Parmesan, and olive oil get into all those little slices.
  • Easy technique: A wooden spoon helps keep you from accidentally slicing through the potato.
  • Great side dish: These work with chicken, steak, burgers, and plenty of other dinners.
  • Crispy edges: The thin slices get beautifully crisp in the air fryer.
  • Tender inside: You still get that soft, fluffy center of a baked potato.
HASSELBACK-POTATO-INGREDIENTS

About the Ingredients ⭐

  1. Russet Potatoes: Their fluffy interior and sturdy skin make them a great choice for Hasselback potatoes, especially when you want those crispy edges.
  2. Olive Oil: Helps the potatoes crisp while carrying the garlic and thyme between the slices.
  3. Garlic: Fresh minced garlic adds savory flavor throughout the potatoes.
  4. Fresh Thyme: Adds a light herby flavor that pairs well with the garlic and Parmesan.
  5. Parmesan Cheese: Melts into the slices and adds a salty, cheesy finish.
  6. Salt & Black Pepper: Season the potatoes to taste after cooking.
  7. Fresh Chives: Add fresh onion flavor and a pop of color just before serving.

Be sure to check out the full recipe and ingredient list below

How To Make Air Fryer Hasselback Potatoes

  • Wash and scrub the potatoes thoroughly. Pat them dry with a paper towel.
  • Using a sharp knife, make thin slices along each potato, making sure not to cut all the way through.
  • Placing the potato in a wooden spoon can help prevent cutting through.
  • russet-potato-on-cutting-board
  • slicing-into-the-hasselback-potatoe
  • potato-all-cut
  • In a small bowl, mix together the olive oil, minced garlic, and fresh thyme leaves.
  • Preheat the air fryer to 400°F (200°C) for 5 minutes.
  • Brush the potatoes with the olive oil mixture, making sure to get the oil and herbs between the slices.
  • Place the potatoes in the air fryer basket, ensuring they are not overcrowded.
  • Mixing-ingredients-for-potato
  • Mix-oil-garlic-and-seasonings.
  • Brush-mixture-over-potatoes
  • Air fry the potatoes at 400°F (200°C) for 30 minutes, then carefully remove the basket and sprinkle the grated Parmesan cheese over the potatoes.
  • Return the basket to the air fryer and continue cooking for another 10-15 minutes, or until the potatoes are golden and crispy, and the cheese is melted and bubbly.
  • Once done, season the Hasselback potatoes with salt and pepper to taste and garnish with chopped fresh chives.
Brushing-hasselback-potato-with-oil

Tips I Found Helpful 💙

  • Choose similar-size potatoes: Potatoes that are close in size will cook more evenly in the air fryer.
  • Use a wooden spoon as a cutting guide: Place the potato in a wooden spoon while slicing to help keep your knife from cutting completely through the bottom.
  • Keep the slices even: Thin, evenly spaced slices help create those crispy Hasselback edges.
  • Get the oil between the slices: Brush the garlic and thyme oil over the potatoes and gently work it between the cuts for more flavor and crispiness.
  • Don’t overcrowd the basket: Leave space around each potato so the hot air can circulate. Cook in batches if necessary.
hasselback-potato-on-a-plate

FAQs about Air Fryer Hasselback Potatoes

Hasselback potatoes are potatoes sliced thinly across the top without cutting completely through the bottom. The slices fan out as they cook, giving you crispy edges with a tender center.

No. I leave the skins on for this recipe. Just scrub the potatoes well and dry them before slicing.

Aim for slices about ⅛ to ¼ inch thick. Keep the bottom of the potato intact so the slices stay connected.

They’re ready when the centers are fork-tender and the sliced edges are golden and crispy. Larger potatoes may need a little more cooking time.

  1. Cool Down: Allow the leftover potatoes to cool to room temperature before storing them to prevent condensation and sogginess.
  2. Transfer: Place the potatoes in an airtight container or wrap them tightly with aluminum foil. Ensure they are stored in a single layer to maintain their shape.
  3. Refrigerate: Store the wrapped or containerized potatoes in the refrigerator. They can typically be stored for up to 3-4 days.
  1. Preheat Oven or Air Fryer: Preheat your oven or air fryer to 350°F (175°C).
  2. Reheat: Place the leftover Hasselback potatoes on a baking sheet or in the air fryer basket in a single layer. If you’re using the oven, cover the potatoes loosely with aluminum foil to prevent excessive drying.
  3. Reheat Time: Depending on the size and thickness of the potatoes, reheat them for 10-15 minutes in the oven or 5-8 minutes in the air fryer. Check periodically to avoid overheating.
  4. Check Temperature: Ensure the potatoes are heated through to an internal temperature of 165°F (74°C).
  5. Serve: Once reheated, serve the Hasselback potatoes immediately while they’re still hot and crispy. You can add additional seasoning or toppings if desired.
  6. Note: Reheating times may vary based on your oven or air fryer’s performance and the size of the potatoes. Adjust accordingly to achieve the desired texture and temperature.
Air-fryer-potatoes

More Potato Recipes I Love

Yield: 4

Air Fryer Hasselback Potatoes

hasselback-potato-on-a-plate
No Ratings

Air Fryer Hasselback Potatoes with crispy edges, tender centers, garlic, Parmesan, and fresh thyme.

Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 50 minutes

Ingredients

  • 4 large Russet potatoes
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • Chopped fresh chives for garnish

Instructions

  1. Wash and scrub the potatoes thoroughly. Pat them dry with a paper towel.
  2. Using a sharp knife, make thin slices along each potato, making sure not to cut all the way through.
  3. Placing the potato in a wooden spoon can help prevent cutting through.
  4. In a small bowl, mix together the olive oil, minced garlic, and fresh thyme leaves.
  5. Preheat the air fryer to 400°F (200°C) for 5 minutes.
  6. Brush the potatoes with the olive oil mixture, making sure to get the oil and herbs between the slices.
  7. Place the potatoes in the air fryer basket, ensuring they are not overcrowded.
  8. Air fry the potatoes at 400°F (200°C) for 30 minutes, then carefully remove the basket and sprinkle the grated Parmesan cheese over the potatoes.
  9. Return the basket to the air fryer and continue cooking for another 10-15 minutes, or until the potatoes are golden and crispy, and the cheese is melted and bubbly.
  10. Once done, season the Hasselback potatoes with salt and pepper to taste and garnish with chopped fresh chives.

Notes

Slice the potatoes thinly without cutting completely through the bottom. Brush the garlic and thyme oil between the slices for the best flavor. Leave space between the potatoes in the air fryer and cook until the centers are fork-tender and the edges are crispy.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 436Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 11mgSodium: 342mgCarbohydrates: 67gFiber: 7gSugar: 3gProtein: 12g

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© Adventures of a Nurse
Cuisine: American / Category: Side Dishes

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Hi, I’m Carla, the recipe creator behind Adventures of a Nurse. After more than 25 years in nursing, I traded my scrubs for an apron and turned my love of cooking into a full-time food blog.

My recipes are all about easy comfort food, family favorites, and the dishes I grew up with in Central New York. You’ll find everything from simple weeknight dinners to Utica classics like Chicken Riggies and Utica Greens.

I’m glad you’re here—let’s get cooking! 💙
....Carla Adventures of a Nurse

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