Air Fryer Hasselback Potatoes

Air fryer hasselback potatoes with crisp edges and a fluffy middle. The chopstick trick, the slice thickness, and why you brush them twice.

Prep

10 min

Cook

40 min

Total

50 min

Serves

2

Ingredients

• 2 large potatoes (Maris Piper or similar, about 250g each)
• 25g butter, melted
• 1 large garlic clove, crushed
• 1/2 tsp flaky salt
• Chopped parsley, to finish

Method

1. Stir the garlic into the melted butter.
2. Lay a potato between two chopsticks. Slice straight down every 3mm or so; the chopsticks stop the knife before it reaches the base.
3. Brush the potatoes all over with half the garlic butter, working it into the cuts.
4. Air fry at 180°C (355°F) for 20 minutes.
5. Brush with the rest of the butter so it runs into the slices, which will have started to fan open.
6. Air fry for a further 15-20 minutes, until the edges are crisp and a knife slides easily into the middle.
7. Finish with flaky salt and parsley.

Notes

• The chopsticks are the technique. Without them it is almost impossible to cut deep without slicing straight through.
• Thin slices crisp; thick ones stay soft. Aim for about 3mm.
• The second brushing matters. Once the slices open, the butter can reach the inside of every cut.
• Bigger potatoes need longer. Test with a knife in the middle rather than trusting the clock.
• Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.

Watch it

More Air Fryer Potatoes & Chips

• Perfect Air Fryer Chips30 min · serves 3
• Frozen Chips in the Air Fryer19 min · serves 2
• Air Fryer Jacket Potato45 min · serves 2
• Air Fryer Roast Potatoes40 min · serves 4
• Air Fryer Sweet Potato Fries35 min · serves 2
• Air Fryer Potato Wedges30 min · serves 3

Air fryer models vary in power and basket size, so treat the times here as a guide — go by colour and crispness rather than the clock, and adjust the seasoning and glaze to your taste.

Recipe source: Method corroborated across published air-fryer hasselback potato recipes: Live Eat Learn, Hungry Healthy Happy and Rachna Cooks. Potatoes laid between two chopsticks so the knife stops short of the base, sliced every 2-5mm, brushed with butter or oil and seasoning, air fried at 180°C (355°F) for about 20 minutes, brushed again so the fat runs into the opening slices, then cooked a further 15-20 minutes until crisp outside and tender inside. Times depend on potato size.