If you haven’t tried air fryer Hasselback potatoes, you’re missing out! They are crispy on the outside with a fluffy, tender middle and thin, almost potato chip-like slices.
Let me show you how to make perfect Hasselback potatoes in the air fryer with my easy step by step guide.
They are amazing served as a side dish to many main courses or with a dipping sauce such as Sriracha mayo or sour cream and chive dip.
I’ve been sitting on this recipe for quite a few months and thought it was about time I posted it. I make these Hasselback potatoes just as much, if not more often as I make roast potatoes.
My family practically trip over themselves to get to the table if a bowl of Hasselback potatoes is on offer. I can never make enough of them!
What are Hasselback potatoes?
A Hasselback potato is a potato sliced almost, but not quite all the way to the base. This technique is achieved by placing the potato on a wooden spoon and making numerous little cuts with a sharp knife. The cuts should be made as close together as possible to create a “fan” shape.
Hasselback potatoes were (apparently) created in 1953 in a Swedish tavern named, you guessed it, Hasselback.
why you’ll love this recipe
Resturant quality potatoes at home: My favourite thing about Hasselback potatoes? They look so impressive and fancy, but they’re actually very simple to make.
The thin slices of potato become crispy and golden while the interior stays nice and fluffy. They are more delicious than you can imagine! Try them once and you won’t look back.
Cheap to make: They are also a very budget friendly recipe. You need just a few basic ingredients – potatoes, oil, salt, pepper, garlic and dried herbs.
Suitable for everyone: Hasselback potatoes are of course vegan, so absolutely everyone can enjoy them.
ingredient notes
- potatoes. Firm, waxy “new” potatoes are the best for making Hasselbacks. I keep them quite small and roughly the same size so they cook evenly. Common varieties of new potatoes in the UK are Charlotte, Jersey Royal, Anya, Alexandra and Nicola. They are often labeled “salad potatoes”.
- Salt and pepper. I use flaky sea salt such as Maldon and freshly ground black pepper. Garlic pepper is also delicious!
- Olive oil (not extra virgin) is my favourite, but any neutral oil will work, such as sunflower, vegetable or corn oil.
- Garlic granules add lovely flavour to the potatoes. I usually advocate using fresh garlic, but in my experience, it burns very easily in the air fryer (for this recipe) and gives the potatoes a bitter taste. You’ll find garlic granules in the herbs and spice section of most supermarkets.
- Dried rosemary is so lovely with potatoes. If you have any fresh, you could use that instead.
How long do Hasselback potatoes take to cook in an air fryer?
Hasselbacks can take up to one hour to cook in an oven, but they take just 20 minutes in an air fryer. I use small potatoes, so they are slightly quicker to cook than my air fryer roast potato recipe.
recipe variations
It’s very easy to ring the changes with different flavours and seasonings. I use a simple seasoning mix of salt, pepper, garlic granules and dried rosemary. Here’s a few more ideas for you to try:
- Sprinkle the potatoes with grated parmesan cheese to make Parmesan Hasselback potatoes.
- Add some grated lemon zest and chilli flakes for chilli-lemon Hasselback potatoes
- Melt garlic butter over the hot Hasselbacks – my favourite!
- Sprinkle with chopped cooked bacon and grated mozzarella cheese
- Sprinkle over dried or fresh oregano, 1/2 teaspoon finely grated lemon zest and crumble over some feta cheese for Greek style Hasslebacks – delicious in the Summertime with a cold beer.
step by step instructions
Keep scrolling to the end of this post for a printable recipe card with ingredient amounts and detailed instructions…
Step one – slice the potatoes. The easiest tool to help you do this? A wooden spoon. This is another good reason for using small potatoes – they sit perfectly in the spoon!
Now you can start slicing the potato from one end, making as many slices as you can until you reach the other end of the potato.
You’re trying to create something like a fan shape. Keep the slices as close together as possible. These tiny slices will open up in the heat of the air fryer and turn so crispy!
Step two – Once you’ve sliced all the potatoes, place them in a bowl and pour over two tablespoons of olive oil, salt, freshly ground black pepper, garlic granules and dried rosemary. Stir well until the potatoes are well coated in the oil and seasoning.
Step three – Place the potatoes in the preheated (180C) air fryer. Using a pastry brush, brush the potatoes with the remaining oil and seasoning left in the bowl. Cook for about 20 minutes or until the potatoes are very golden, crispy and tender on the inside.
serving suggestions
- For parties – Hasselback potatoes make a great addition to a buffet! Serve on a platter with spicy Sriracha mayo, homemade BBQ sauce or a sour cream or ranch dip. I think you’ll find they disappear very quickly!
- As a side dish – I serve Hassleback potatoes as a side dish to so many main courses. They are great for soaking up sauce, so Hunter’s chicken, or slow cooker bbq chicken would be perfect. I also love them with this crispy homemade Southern fried chicken and creamy coleslaw!
Reheating leftovers
If you end up with leftover Hassleback potatoes, they can be preheated in the air fryer at 180C for 5-7 minutes or until hot and crispy.
Recipe Tips
I’ve mentioned this already but it’s important so it bears repeating. Make sure your potatoes are of a similar size so they all cook evenly.
For extra indulgence, brush some melted butter over the potatoes before serving.
Do I need to peel the potatoes?
You don’t need to peel potatoes for Hasselback potatoes. The skins crisp up so beautifully that, in my view, it would be a crying shame to do so!
Air Fryer Hasselback Potatoes
Delicious, crispy air fryer Hasselback potatoes in just 20 minutes. Serve as a side dish or with a dip such as Sriracha mayo or sour cream and chive dip.
Ingredients
- 400g new potatoes
- ½ teaspoon flaky sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic granules
- ½ teaspoon dried rosemary
- 2 tablespoons olive oil
Instructions
- Place a potato on a wooden spoon. This is to prevent you from cutting all the way through to the base. Using a small sharp knife and starting from one end, start slicing the potato. Make as many slices as you can, very close together. Do be careful and take your time.
- Preheat the air fryer to 180C.
- Once you’ve sliced all of the potatoes, place them a bowl and drizzle over the oil, salt, pepper, garlic granules and rosemary. Stir until the potatoes are coated in the oil and seasoning.
- Place the potatoes in the air fryer basket and cook for 20-25 minutes or until they are golden brown, crispy on the outside and tender on the inside.
Notes
Handy tips - keep the potatoes roughly the same size so they cook evenly. I use small "new" potatoes such as Charlotte, Nicola or Jersey Royal.
Reheating leftover Hasselback potatoes
Reheat any leftover potatoes in the air fryer at 180C for 5-7 minutes or until piping hot and crispy.
Variations
Ring the changes by switching up the herbs - swap the dried rosemary for oregano, thyme, or Italian mixed herbs.
For a spicy kick, add some dried chilli flakes.
For Greek style hasslebacks, add dried or fresh oregano, 1/2 teaspoon of finely grated lemon zest and crumble feta cheese over the potatoes while they're still hot - this is particularly lovely in the Summertime with a cold beer!
Stir garlic butter through the hot, cooked potatoes - sheer heaven!
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 205Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 366mgCarbohydrates: 29gFiber: 3gSugar: 2gProtein: 3g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.