Air Fryer Hasselback Potatoes

Name: Hasselback Potatoes
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Western
Ingredients: 4 medium potatoes (about 180 g each), scrubbed; 2 tbsp butter, melted; 1 tbsp oil; 1/2 tsp garlic powder; 1/2 tsp paprika; salt, black pepper; 50 g grated cheese; Sour cream, to serve; Chopped chives, to serve

Recipe by Sahil · Reviewed and updated September 2026

Air fry hasselback potatoes at 190°C (374°F) for 35 minutes.

Hasselback potatoes - thinly sliced nearly all the way through so they fan open like an accordion - look like a restaurant side dish but are genuinely simple to make. A conventional oven struggles to crisp down between all those thin slices; the air fryer's forced circulating air gets right into the gaps, so every slice crisps at the edges while the inside stays soft.

TEMP190°C / 374°FTIME35 MINSERVES4

Ingredients

4 medium potatoes (about 180 g each), scrubbed
2 tbsp butter, melted
1 tbsp oil (optional)
1/2 tsp garlic powder (optional)
1/2 tsp paprika (optional)
salt, black pepper
50 g grated cheese (optional)
Sour cream, to serve (optional)
Chopped chives, to serve (optional)

Steps

Place each potato between two wooden spoon handles or chopsticks (to stop the knife cutting all the way through) and slice thin cuts across the top, about 3mm apart.
Mix the melted butter, oil, garlic powder and paprika together.
Brush the mixture generously over and between the slices, working it into the cuts. Season with salt and pepper.
Preheat the air fryer to 190°C for 3 minutes.
Place the potatoes cut-side up in the basket and air fry for 30 minutes.
Brush with any remaining butter mixture and sprinkle with grated cheese if using, then air fry a further 4-6 minutes, until the slices have fanned open and the tops are deeply golden and crisp.
Top with sour cream and chopped chives before serving.

Tip: The chopstick trick isn't optional - without something to stop the knife, it's very easy to slice all the way through a potato and end up with a pile of chips instead of one fanned potato, especially on the first few cuts before you get a feel for the depth.