Air Fryer Hasselback Potatoes – Air Fryer Recipes

These simple air fryer hasselback potatoes are incredibly buttery and tender on the inside, and the skins are cooked to crispy perfection.

Course: Side Dish

Cuisine: American

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Wash your potatoes and slice a little off of each end.

3-4 Russet Potatoes
Place your potato between two chopsticks and use a sharp knife to cut thin slices, leaving about ¼ inch of potato uncut at the bottom.
Place the sliced potatoes into a bowl of cold water and let them sit for 30 minutes.
Remove the potatoes from the water and pat them dry with a towel.
Combine the butter, olive oil, salt, garlic powder, black pepper and red pepper flakes in a small bowl. Brush ¾ of the oil mixture over the outside of the potatoes and brush some between each slice.

2 Tablespoons Vegan Butter, 2 Tablespoons Olive Oil, 1 teaspoon Kosher Salt, 1 teaspoon Garlic Powder, ½ teaspoon Black Pepper, ¼ teaspoon Red Pepper Flakes
Preheat the air fryer to 350 degrees and set for 35 minutes.
Place the potatoes in the air fryer. Leave ample space between the potatoes.
At the halfway mark brush the potatoes with the remaining oil mixture.
Use a fork to check that the potatoes are tender in the center. If not, continue cooking until they’re done. Larger potatoes may take extra time to cook through.
Remove the cooked potatoes from the air fryer, garnish with parsley if using, and serve.

Parsley

STORAGE: Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.