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Air Fryer Garlic Butter Hasselback Potatoes

Air Fryer Hasselback Potatoes

4.91 from 22 votes
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 Servings

Description

Crispy, fanned-out hasselback potatoes made in the air fryer and brushed with garlic herb butter. Golden and crisp at the edges, soft and buttery in the middle.

Ingredients 

  • 4 medium russet potatoes, about 6–8 oz each
  • 1 tablespoon olive oil
  • 4 tablespoons butter, melted
  • 1 teaspoon garlic, minced (about 2 cloves)
  • 1 teaspoon fresh parsley, chopped, plus more for serving
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Prep. Scrub the potatoes and dry them completely. Slice a thin sliver off the flattest side of each potato so it sits flat without rolling.
  • Slice. Place a chopstick or wooden spoon handle along each side of a potato. Cut straight down at ¼-inch intervals along the length of the potato, letting the chopsticks stop your knife about ½ inch from the bottom. Repeat with the remaining potatoes.
  • Soak (optional). Place the sliced potatoes in cold water for 10–15 minutes to rinse out excess starch, then pat them completely dry inside and out.
  • Preheat. Preheat the air fryer to 375°F.
  • Season. Brush the potatoes with olive oil, working a little between the slices, and season with the salt and pepper.
  • First cook. Arrange the potatoes cut side up in a single layer in the air fryer basket, leaving space between them. Air fry at 375°F for 20 minutes.
  • Make the garlic butter. Stir together the melted butter, minced garlic, parsley, thyme, and rosemary.
  • Butter and finish. Gently press the slices apart with a fork, brush the garlic herb butter generously over the potatoes and down into the cuts, and air fry another 10–15 minutes, until a knife slides into the center of the thickest potato with no resistance and the edges are golden and crisp.
  • Serve. Brush with any remaining butter, top with flaky salt and fresh parsley, and serve immediately.

Equipment

Notes

  • Timing by size: small potatoes (4–5 oz) 22–26 minutes; medium (6–8 oz) 30–35 minutes; large (10–12 oz) 40–45 minutes. Always cook to the knife test, not the clock.
  • Don't crowd the basket. Cook in two batches if the potatoes are touching.
  • Add the butter partway through. Butter added at the start will brown too far and the garlic will scorch over a 30-minute cook.
  • Reheat in the air fryer at 375°F for 4–5 minutes to bring back the crisp edges.

Nutrition

Serving: 1ServingCalories: 302kcalCarbohydrates: 39gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 30mgSodium: 682mgPotassium: 901mgFiber: 3gSugar: 1gVitamin A: 380IUVitamin C: 13mgCalcium: 36mgIron: 2mg