Hasselback Potatoes in the Air Fryer
Hasselback potatoes look impressive but the oven needs an hour or more to crisp the edges all the way down. In the air fryer the hot air gets between the thin slices, so each fan turns golden and crunchy at the edges and stays soft at the base. You get crisp, buttery hasselback potatoes in about 40 minutes, and the knife work is easier than it looks.
- Temperature
- 190°C
- Total time
- 55min
- Prep
- 15min
- Servings
- 4
- Per serving
- 280kcal
Why the air fryer works for hasselback potatoes
Hasselback potatoes air fryer style give you the crunch of roast potatoes on every slice. The potato is cut into thin, fan-like slices that stay joined at the base. In an oven the slices can stay damp, but in the air fryer hot air moves between each one, drying the surface so the edges crisp up while the base stays soft and steamy.
Making hasselback potatoes in air fryer baskets is also easier on timing. A 200 g potato takes about 40 minutes, and you can brush on butter and cheese towards the end so they do not burn. If you search for "potato slices" or "sliced potatoes" you may find thin crisps or layered potato bakes instead. These are different dishes: here the slices stay attached and the potato is roasted whole.
How to make hasselback potatoes in the air fryer
Tap a time to start a timer.
- Slice the potatoes Scrub the potatoes and dry them. Lay each one between two wooden spoon handles or chopsticks, then cut across it every 3 mm. The handles stop the knife going all the way through, so the potato stays joined at the base.
- Oil and season Rub the potatoes with the olive oil and press it between the slices. Sprinkle with salt, pepper and thyme.
- First cook Place the potatoes cut side up in the basket, not touching, and cook at 190 °C for . The slices will start to fan open as the potatoes soften.
- Add the garlic butter Mix the melted butter with the crushed garlic and spoon it over the potatoes, getting some between the slices. Cook for another until the edges are deep golden.
- Top with cheese Scatter the cheddar over the top and cook for , until melted. Test with a knife through the centre, which should slide in easily, then serve at once.
Cooking times and temperatures
| Hasselback Potatoes | Temperature | Time |
|---|---|---|
| Medium hasselback potatoes, 200 gCheese for the last 2–3 min | 190 °C | 35–40 min |
| Baby hasselback potatoes | 200 °C | 20–25 min |
| Large hasselback potatoes, 300 gLower heat for the centre | 180 °C | 50–55 min |
| Hasselback sweet potatoes | 190 °C | 30–35 min |
| Reheated hasselback potatoes | 180 °C | 6–8 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Choose a floury potato of even width. Maris Piper and King Edward fan out well and crisp nicely. Very long or curved potatoes are harder to slice evenly.
- Take a thin slice off the underside. Cut a sliver from the bottom so the potato sits flat in the basket and does not roll.
- Use the oil and butter in two steps. Oil goes on at the start to crisp the edges, and the garlic butter goes on later because butter burns more easily.
Serving
Serve hasselback potatoes with roast chicken, pork chops, sausages or a bowl of salad for a simple vegetarian lunch. They also work in place of jacket potatoes when you want more crisp edges and less fluffy middle. For a sweeter option, see sweet potatoes in the air fryer.
Storing and reheating
Keep leftover hasselback potatoes in a covered container in the fridge for up to 2 days. Reheat in the air fryer at 180 °C for 6–8 minutes until the fans are crisp again and the potato is steaming hot all the way through (75 °C in the centre). Reheated in the air fryer, they come out crisper than from the microwave.
Variations
- Bacon and cheese: Tuck small pieces of cooked bacon between the slices before adding the cheddar for the last few minutes.
- Baby hasselbacks: Use 16 baby potatoes, cut them the same way and cook at 200 °C for 20–25 minutes.
- Herb and lemon: Replace the cheese with chopped parsley, lemon zest and a little extra olive oil.
Troubleshooting
- The slices stay stuck together
- The cuts were too shallow or too close. Cut down to about 5 mm above the base and keep each slice 3 mm thick, so the fans can open as they cook.
- The potato falls apart when I cut it
- The knife went right through. Use the two spoon handles as a guide and cut with a gentle rocking motion rather than pressing straight down.
- The edges burn before the centre is soft
- Lower the heat to 180 °C and add 5 minutes. Add the butter and cheese late, as they brown much faster than the potato.
Frequently asked questions
How long do hasselback potatoes take in the air fryer?
Medium potatoes of 200 g take 35–40 minutes at 190 °C. Baby hasselback potatoes take 20–25 minutes at 200 °C.
Can you make hasselback potatoes in an air fryer without cheese?
Yes. Leave the cheese off and finish with extra butter, herbs or a spoonful of pesto instead. The potatoes are crisp without it.
How do you reheat hasselback potatoes in an air fryer?
Air fry at 180 °C for 6–8 minutes until the edges crisp again and the potato is steaming hot in the middle.
Can you cook frozen hasselback potatoes in the air fryer?
Yes, shop-bought frozen ones go in straight from the freezer. Use 180 °C for about 20–25 minutes, or follow the pack.
Rate this recipe
No ratings yet. Be the first to rate this recipe.
