Name: Air Fryer Hasselback Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 medium Yukon Gold or Russet potatoes (Similar size for even cooking); 2 tablespoons olive oil or melted butter (For brushing potatoes); 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika

Air Fryer Hasselback Potatoes are my go to move when I want something that looks fancy, but I am honestly not trying to do anything complicated. You know those nights when dinner is fine, but it needs one more thing on the plate? This is that thing. You get crispy edges, soft centers, and all those little slices catch butter and seasoning like they were made for it. Plus, the air fryer keeps it simple and doesn’t heat up the whole kitchen. If you have potatoes sitting in the pantry right now, you are already halfway there.

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Best Potatoes to Use?

I have tried a few kinds, and here is the honest truth: you can make Air Fryer Hasselback Potatoes with almost any potato, but some behave better than others. The goal is a potato that holds its shape when you slice it, then turns fluffy inside while the outside gets crispy.

My favorites are Yukon Gold and russet potatoes. Yukon Golds give you a buttery, creamy middle. Russets get extra fluffy and tend to crisp up like a dream, especially if you brush them well with oil or butter.

Yukon Gold: creamy texture, slightly sweet, great for butter and herbs
Russet: fluffy inside, crispier outside, best if you like lots of crunch
Red potatoes: firmer bite, smaller ones work nicely for mini portions
Baby potatoes: adorable and quick, but you have to slice carefully

If you are already into potato sides in the air fryer, you might also like these perfectly crispy air fryer baked potatoes. They are a different vibe, but they hit the same comfort zone.

One more thing that matters more than people think: try to pick potatoes that are similar in size so they cook evenly. If one is huge and the other is small, one will be perfect and the other will be overdone.
Air Fryer Hasselback Potatoes

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How to Cut Hasselback Potatoes

This is the part that makes people nervous, but I promise it is easier than it looks. The only real trick is not slicing all the way through. You want the potato to stay connected at the bottom, like a little accordion.

The easy method that saves your fingers

Here is how I do it without stress:

Step 1: Wash and dry the potatoes really well. Dry potatoes crisp better, so don’t skip that part.

Step 2: Slice a tiny bit off the bottom lengthwise, just enough to make it sit flat. This keeps it from rolling around.

Step 3: Put the potato between two chopsticks or the handles of two wooden spoons. Then slice down until your knife hits the chopsticks. Instant safety barrier.

Step 4: Aim for thin slices, about 1/8 inch if you can. Do not overthink it. Even if some slices are thicker, it still turns out tasty.

After slicing, I like to fan the potato gently with my fingers. Not aggressively, just enough to open up the cuts so seasoning can sneak in.

“I thought Hasselback potatoes were too fussy, but the chopstick trick made it so easy. I tried them in the air fryer and my family asked for them again the next day.”

If you want another fun crispy side idea for a snacky mood, these air fryer onion rings are a total crowd pleaser too.

Cooking Hasselback Potatoes in the Air Fryer

Here is where the magic happens. Air Fryer Hasselback Potatoes cook faster than the oven version, and the edges get that perfect crisp without you babysitting them.

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I usually cook them at 375°F to 400°F, depending on size. If your potatoes are medium, plan for about 25 to 35 minutes. If they are big, they can take closer to 40 minutes. Every air fryer runs a little different, so check them instead of trusting the clock blindly.

Simple directions (my regular routine)

Preheat the air fryer for 3 to 5 minutes if you normally do that with yours.
Brush the potatoes with oil or melted butter, making sure it gets into the slices.
Place them in the basket in a single layer with space around them.
Air fry until the edges look crisp and the center is tender when poked with a knife.
Halfway through, brush with a little more butter or oil for extra browning.

Don’t cram the basket. If they are touching, the sides steam instead of crisp. If you are cooking for a group, do two batches. It is worth it.

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Also, if you are planning a full air fryer meal, I love pairing these with something simple like air fryer chicken breast. It makes dinner feel complete without extra pans.

Seasoning Options

This is the fun part because Air Fryer Hasselback Potatoes are basically a blank canvas. The slices hold onto seasoning in a way that regular roasted potatoes just cannot. I usually start simple, then add something extra depending on my mood.

My everyday mix is salt, black pepper, garlic powder, and paprika with melted butter or olive oil. If I have fresh herbs, I’ll add chopped rosemary or thyme at the end so it stays bright.

Here are a few easy flavor directions:

Garlic parmesan: Sprinkle parmesan in the last 5 minutes so it melts and browns a little. If you are in a garlic phase, you should also check out these air fryer baked garlic parmesan potatoes sometime.

Loaded style: After cooking, add sour cream, chives, shredded cheese, and bacon bits.

Spicy: Add cayenne or chili flakes, then finish with a squeeze of lemon.

Herby butter: Mix butter with parsley and a tiny bit of garlic, then brush it on right when they come out.

One note: if you are using dried herbs, they can burn at high heat. I like to use dried spices early, then add delicate herbs near the end or after cooking.

Tips for Variations or Storing

If you make these once, you will start thinking of all the ways to change them up. I do that every time. Sometimes it is cheesy, sometimes it is herby, sometimes I go full snack mode and dip them in ranch.

Variations I actually make at home

Mini version: Use small potatoes and turn them into appetizer bites. They cook faster, usually 18 to 25 minutes depending on size.

Sweet potato Hasselback: Not as crispy as regular potatoes, but still really good with cinnamon, smoked paprika, or a little hot honey.

Extra crispy trick: Soak sliced potatoes in cold water for 20 to 30 minutes, then dry very well before oiling. This pulls off some starch and helps crisp the edges.

For storing: let leftovers cool, then keep them in an airtight container in the fridge for up to 3 days. To reheat, pop them back into the air fryer at 350°F for 5 to 8 minutes until hot and crisp again. The microwave works in a pinch, but it softens the edges, and the edges are kind of the whole point.

If you want a sweet air fryer dessert for the same night, air fryer baked apples are cozy and easy. That combo feels like a whole little restaurant meal at home.

Common Questions

1) Why are my slices not opening up?
Usually the cuts are too thick or the potato is too dry on the outside. Try thinner slices next time and brush with oil or butter so the layers relax as they cook.

2) Do I need to boil the potatoes first?
Nope. The air fryer can handle it. If your potatoes are huge, you can microwave them for 2 to 4 minutes first to speed things up, then slice and air fry.

3) What temperature is best?
I like 375°F for steady cooking, then you can bump to 400°F for the last few minutes if you want more browning. Just watch closely at the end.

4) Can I make them ahead?
You can slice them a few hours ahead and keep them in cold water so they do not brown, then dry well before seasoning. I would not fully cook them ahead if you want the crispiest result.

5) How do I know they are done?
The outside should look browned and crisp, and a knife should slide into the center without resistance. If the edges are browning but the middle is firm, lower the heat a bit and cook longer.

A cozy little final note before you cook

If you try Air Fryer Hasselback Potatoes this week, do not stress about perfect cuts. The taste is what matters, and even the messy ones come out delicious. If you want to compare methods, I found it helpful to look at Crispy Air Fryer Hasselback Potatoes – Running to the Kitchen® and Air Fryer Hasselback Potatoes – The Almond Eater for extra seasoning ideas and timing notes. Then come back and make it your own with whatever you have in the pantry. Once you see those crispy little edges and smell the buttery garlic goodness, you will get why I keep making these on repeat.