Air Fryer Hasselback Potatoes

My 30-minute air fryer Hasselback Potatoes are cut into thin slices and cooked in the air fryer until they are tender with a crispy golden exterior. I brush them with garlic butter and top them with fresh parsley, and they always end up as the star of the table when I serve them next to mains for holidays or birthday parties.

Is anything more delicious than crispy, crunchy, and perfectly seasoned potatoes? I do not think so! In my house we could eat potatoes at every single meal, they are so easy to work into our routine. The other day I made my instant pot chicken and potatoes for a complete satisfying dinner. On other nights my kids ask me to make my crispy roasted rosemary potatoes so they can snack on them before dinner.

I love making these air fryer hasselback potatoes because they look impressive with their thin slices yet they are incredibly simple to prepare. I slice the potatoes, brush them with garlic butter, and cook them in the air fryer until the edges are crispy and the centers are tender. The toppings are endless, from cheese and creamy sauces to bacon or even jalapenos for a little heat. They make a great side dish and always look beautiful on a holiday table for Thanksgiving or Christmas, and I hope you give them a try.

Why you will love this recipe

• Crispy outside and tender inside: I like how the air fryer cooks these potatoes until the edges are crispy and the center stays soft and tender.
• Easy to make: I slice the potatoes, brush on the garlic butter, and let the air fryer handle the cooking in just 20 minutes.
• Perfect side dish for any meal: I make these potatoes for holidays, birthday dinners, and even quick lunches because they pair well with so many mains.
• Endless topping ideas: This is my favorite part! I love how I can cover the potatoes with cheese, bacon, jalapenos, or creamy sauces depending on what my family wants. The little slices hold the toppings so well and make the whole recipe easy to customize.

What you will need

• Potatoes: I use about 5 small russet potatoes because they stay firm and get a nice crispy exterior.
• Butter: I melt butter to brush over the slices. It helps the edges crisp and gives the potatoes a rich taste.
• Seasonings and spices: I mix parsley, Italian herbs, fresh garlic, salt, pepper and smoked paprika to season the potatoes.

How to make

1. Slice the potatoes: I scrub and dry the potatoes, then I slice them into thin chips while keeping about half an inch at the bottom so they stay together.

2. Season: I sprinkle them with fresh pepper and kosher salt to give the slices a simple and tasty base flavor.

3. Make the seasoning butter: I warm the butter in a small pan and mix in the fresh garlic, paprika, and herbs.

4. Brush and cook the potatoes: I brush the seasoning butter generously over the sliced potatoes. Then I air fry them at 360 F for about 15 to 20 minutes until they are tender and golden, and I finish by adding parsley before serving them hot.

Expert tip

As you can see, this recipe is pretty straightforward and any home cook can prepare it. My only recommendation is to place 2 wooden spoons or chopsticks on each side of the potato before slicing because it helps me avoid cutting all the way through. This little trick keeps the potato together and makes the slices open up nicely in the air fryer so the garlic butter can soak into every section.

More tips to consider:

• I pat the potatoes dry very well before slicing because extra moisture keeps them from getting a crispy exterior.
• Brush the seasoning butter into the little gaps as the slices open in the air fryer to add more flavor.
• I check the potatoes halfway through cooking and add more garlic butter if they look a little dry.
• I choose potatoes that are similar in size so they cook evenly in the air fryer.
• I give the basket space so the air can move around the potatoes and crisp the edges properly.
• Use starchy potatoes like Idaho, Russets, and Yukon gold to get that fluffy texture in your spuds.

Recipe variations and add-ins:

• Mini: I use about one pound of baby or fingerling potatoes when I want a mini version. They make great appetizers for family gatherings.
• Cheesy: I add about 1/2 cup of shredded parmesan, cheddar, or mozzarella during the last 5 minutes of cooking. The cheese melts right into the slices.
• Taco flavor: I mix one teaspoon of taco seasoning and a small pinch of chili powder into the butter before brushing. After cooking, I top the potatoes with salsa, jalapenos, and a spoon of sour cream.
• Buffalo style: I stir a spoon of buffalo sauce into the melted butter, then brush it over the slices. I add a little sour cream on top after cooking for a cool contrast.
• Ranch seasoned: I sprinkle ranch seasoning over the sliced potatoes before brushing on the butter. My kids always enjoy this version because it has a mild creamy flavor.

Serving suggestions:

This is how I usually serve these hasselback potatoes in my house. For dinner, I love pairing them with my Instant Pot pulled pork because the tender meat pair so good with the crispy edges of the potatoes. On busy nights, I serve them with my air fryer bacon wrapped green beans for a simple family meal, and my kids always enjoy this combo.

For a lighter option, I serve the potatoes with my creamy cucumber salad and my lemon garlic butter swai fish since both add a fresh balance to the rich garlic butter on the potatoes. These combinations always work well whether it is a weeknight dinner or a weekend gathering.

How to store leftovers:

• Refrigerate: I keep the leftover potatoes in an airtight container in the fridge for up to 3 days.
• Freezing: I freeze the cooked potatoes in a freezer safe bag for up to 2 months. I make sure they are fully cooled before packing them.
• Reheating: I reheat the potatoes in the air fryer at 350 degrees F for a few minutes until the edges crisp up again. You can also warm them in the microwave if you prefer.

Frequently asked questions

More potato recipes to try:

• 4-5 small size russet potatoes
• Salt and pepper to taste
• 1/2 cup butter melted
• 1 teaspoon fresh parsley finely chopped
• 1 teaspoon dried Italian herbs
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 4 cloves garlic minced

• Preheat air fryer to 360 degrees F.

• Wash and scrub the potatoes.

• Using a very sharp knife, slice the potatoes thinly leaving a half an inch base at the bottom.

• Season with salt and pepper.

• In a small bowl combine melted butter, with the rest of the ingredients.

• Arrange the potatoes on the bottom of the air fryer basket and brush the tops with the butter mixture.

• Cook for 15-20 minutes or until tender.

• Garnish with freshly chopped parsley and serve.

As you can see, this recipe is pretty straightforward and any home cook can prepare it. My only recommendation is to place 2 wooden spoons or chopsticks on each side of the potato before slicing because it helps me avoid cutting all the way through. This little trick keeps the potato together and makes the slices open up nicely in the air fryer so the garlic butter can soak into every section.

More tips to consider:

• I pat the potatoes dry very well before slicing because extra moisture keeps them from getting a crispy exterior.
• Brush the seasoning butter into the little gaps as the slices open in the air fryer to add more flavor.
• I check the potatoes halfway through cooking and add more garlic butter if they look a little dry.
• I choose potatoes that are similar in size so they cook evenly in the air fryer.
• I give the basket space so the air can move around the potatoes and crisp the edges properly.
• Use starchy potatoes like Idaho, Russets, and Yukon gold to get that fluffy texture in your spuds.

Calories: 379kcal | Carbohydrates: 38g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 216mg | Potassium: 922mg | Fiber: 5g | Sugar: 2g | Vitamin A: 971IU | Vitamin C: 42mg | Calcium: 42mg | Iron: 2mg