Easy Air Fryer Hasselback Potatoes
Servings: 4 potatoes
Ingredients
- 4 medium-sized russet potatoes
- ¼ cup olive oil
- 1 tablespoon finely chopped fresh rosemary
- ½ tablespoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon grated parmesan cheese
For the Bacon, Sour Cream and Chive option:
- 4 strips of bacon, cooked and chopped
- 1 tablespoon fresh chives, chopped
- ¼ cup sour cream
For the Rosemary Garlic Butter option:
- 2 tablespoon butter
- 1 tablespoon fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tablespoon rosemary, chopped
- Flaky salt, for garnish
Instructions
- Scrub and wash the potatoes, then pat them dry with a paper towel.
- Cut thin slices into the potatoes, making sure not to cut all the way through, leaving about ⅛ inch of potato intact.
- In a small mixing bowl, mix together the olive oil, parmesan cheese, garlic powder, salt, and black pepper.
- Brush the olive oil mixture onto the potatoes. Take the time to get into between each slice.
- Place the potatoes in the air fryer basket, making sure they're not touching each other.
- Air fry the potatoes for 20-25 minutes, until they're crispy and cooked through.
- Remove the potatoes from the air fryer and garnish with your desired toppings.
*For the Rosemary Garlic Butter Option:
- In a small sauce melt the butter, then add in the rosemary and garlic until the garlic starts to brown but not burn. Stir and remove from heat. Spoon onto the potatoes and sprinkle with fresh parsley.
- Serve hot and enjoy your delicious and crispy Hasselback potatoes!
- Note: Cooking time may vary depending on the size and thickness of the potatoes.
Notes
When cooking the potatoes in the air fryer, make sure to give them a little bit of room so they do not touch while cooking. This will help them get nice and crispy.
The cooking times may vary depending on the size of the potatoes and how many are being cooked at once. We recommend checking on them at about the 15 minute mark and gauging from there.
The thinner you slice the potatoes the quicker they will cook, so make sure to be mindful of that as well.
When preparing the potatoes with the olive oil mixture, be sure to get the oil in between each slice of potato. This will ensure even cooking and will make them nice and crispy.
Variations and substitutions:
The variations on the toppings for these potatoes are endless. Aside from the bacon, sour cream, and chive version and the rosemary garlic butter version you can also try cheddar cheese and sour cream, salsa, different dipping sauces like ranch, honey mustard or spicy mayo. You can’t really go wrong with crispy potatoes.
Although we prefer to use russet potatoes, you can try any kind. If making these for a lot of people, try Yukon Gold, as they are smaller and you can cook more at once. Sweet potatoes would also be very delicious to try with this recipe.