These Air Fryer Hasselback Potatoes are easy to prepare and delicious. The air fryer produces a crispy skin while keeping the inside tender and fluffy. They make a wonderful side dish and, with just 7 simple ingredients, are quick to put together when you need something tasty at short notice.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Air Fryer Hasselback Potatoes
- Substitutions
- Variations
- How to make Air Fryer Hasselback Potatoes
- Leftovers
- Recipe FAQs
- More Air Fryer Potato Recipes
- Rate it…
- Air Fryer Hasselback Potatoes Recipe
Why this recipe works
Potatoes are incredibly versatile, and hasselback potatoes offer an easy way to elevate a standard baked potato. Thin, accordion-like slices let more surface area crisp up while trapping seasoning between the cuts. Cooking them in an air fryer speeds up the process and gives reliably crisp edges without drying out the interior. They work as a weeknight side or a more impressive option for guests when topped with butter, cheese, or sour cream.
Hasselback refers to making multiple thin slices nearly all the way through the potato so the base holds together. This technique increases the crispy surface area and allows flavour to penetrate more deeply than with a whole baked potato.
These air fryer hasselback potatoes are simple, adaptable, and suitable for any season — an accessible recipe that still looks special on the table.
Ingredients to make Air Fryer Hasselback Potatoes
- Potatoes – 7 medium (Maris Piper or all-rounder recommended)
- Fresh rosemary – 3 sprigs, finely chopped
- Fresh thyme – 3 sprigs, finely chopped
- Garlic powder – ½ tsp
- Onion powder – ½ tsp
- Sea salt – 1 tbsp
- Extra virgin olive oil – 2 tbsp
See the recipe card below for exact quantities and timings.
Substitutions
- Potatoes – Yukon Gold, russet, new potatoes, or sweet potatoes can be used. Adjust cook time for size and type.
- Fresh herbs – Swap rosemary and thyme for chives, parsley, or a mix of dried herbs if fresh isn’t available.
- Seasonings – Tailor the spice mix (e.g., add smoked paprika, cumin, or cayenne) to match the meal you’re serving.
Variations
- Spicy: Add cumin and cayenne to the seasoning mix for heat.
- Deluxe: Finish with melted butter, sour cream, sliced green onions, grated parmesan, or garlic butter.
- Kid-friendly: Top with shredded cheese while still hot so it melts into the slices.
How to make Air Fryer Hasselback Potatoes
Step 1: Make thin slices across each potato, stopping just before the base so the potato stays intact. Placing the potato on a wooden spoon while slicing helps prevent cutting all the way through.
Step 2: Combine finely chopped rosemary and thyme with garlic powder, onion powder and sea salt in a small bowl.
Step 3: Place the sliced potatoes on a plate or in a bowl, drizzle with olive oil and sprinkle with the herb-salt mixture. Gently massage the oil and seasoning into the slices and over the surface so flavour reaches between each cut.
Step 4: Arrange the potatoes in a single layer in the air fryer basket with space between them so hot air can circulate. Air fry at 195°C (380°F) for about 40 minutes, or until tender inside and crisp on the edges.
Hint: Use a wooden spoon under the potato while slicing to avoid cutting through the base.
Leftovers
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the air fryer to restore crispness or microwave until warmed through.
Recipe FAQs
Soaking is optional. Soaking whole potatoes in cold water for 1–24 hours (or briefly in hot water) can remove some surface starch and may lead to a crisper exterior, but it isn’t required for this recipe.
Ensure the potatoes aren’t crowded in the basket; air fryers cook by circulating hot air, so space around each potato is important for even cooking.
More Air Fryer Potato Recipes
- Air Fryer Baby Potatoes
- Air Fryer Chips
- Air Fryer Jacket Potato
- Air Fryer Roast Potatoes
- Air Fryer Smashed Potatoes
- Air Fryer Sweet Potato Wedges
- Air Fryer Sweet Potato Fries
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Air Fryer Hasselback Potatoes
Equipment
- 1 Air fryer
Ingredients
- 7 medium potatoes (I use Maris Piper or all rounder)
- 3 sprigs fresh rosemary, finely chopped
- 3 sprigs fresh thyme, finely chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp sea salt
- 2 tbsp extra virgin olive oil
Instructions
- Slice thin cuts almost all the way through each potato. Use a wooden spoon under the potato to prevent cutting through the base.
- Mix finely chopped rosemary and thyme with garlic powder, onion powder and sea salt.
- Place the sliced potatoes on a plate or in a bowl, drizzle with olive oil and sprinkle with the herb-salt mixture. Massage gently so seasoning reaches between the slices.
- Arrange potatoes in a single layer in the air fryer with room between them. Air fry at 195°C (380°F) for 40 minutes or until tender inside and crisp outside.
Notes
Step-by-step photos: Step photos are included in the post to guide the process.
Substitutions & variations: See the section above for ideas.
To store: Keep in an airtight container in the fridge for 3–4 days. Reheat in the air fryer or microwave.
To freeze: Freeze in an airtight container for up to three months. Defrost in the fridge before reheating.
Tip 1: Air fryers vary—larger potatoes may need more time, smaller ones less. Check doneness.
Tip 2: If you don’t have an air fryer, you can bake these in the oven using a similar temperature and watching for crispness.
Tip 3: Use potatoes of similar size for even cooking.
Nutrition
Carbohydrates: 30 g |
Protein: 3 g |
Fat: 4 g |
Fiber: 3 g
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