Air Fryer Hasselback Potatoes
Crispy on the outside, tender on the inside potatoes sliced accordion-style and air-fried to perfection. These impressive potatoes feature a buttery herb topping and cook in half the time of oven-baked versions.
Ingredients
- 4 medium Yukon Gold or russet potatoes, washed and dried
- 2 tbsp unsalted butter, melted
- 2 tbsp extra virgin olive oil
- 2 cloves garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 1/2 cup sour cream (for serving, optional)
- 2 tbsp fresh chives, chopped
Instructions
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1
Preheat your air fryer to 375°F (190°C).
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2
Place each of 4 washed and dried medium Yukon Gold or russet potatoes between two chopsticks or wooden spoons (to prevent cutting all the way through), and carefully make thin slices (about 1/8 inch apart) across the width of each potato.
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3
In a small bowl, mix together 2 tbsp melted unsalted butter, 2 tbsp extra virgin olive oil, 2 cloves minced garlic cloves, 1 tbsp finely chopped fresh rosemary, 1 tbsp fresh thyme leaves, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
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4
Place the sliced potatoes in the air fryer basket and brush them thoroughly with half of the butter-herb mixture, making sure to get some between the slices.
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5
Air fry for 20 minutes, then brush the potatoes with most of the remaining butter-herb mixture, reserving a small amount for later.
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6
Continue air frying for an additional 10-15 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside when pierced with a fork.
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7
In the last 5 minutes of cooking, sprinkle 1/4 cup grated Parmesan cheese over the potatoes.
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8
Remove the potatoes from the air fryer and brush with the remaining butter-herb mixture.
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9
Serve hot, garnished with 2 tbsp chopped fresh chives and a dollop of 1/2 cup sour cream (for serving, optional) if desired.