Hasselback Potatoes
Hasselback Potatoes are made with russet potatoes, garlic butter, rosemary, and Parmesan; air fry at 400°F for 40 minutes until the fanned edges are crispy and golden.
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Method
- 1
Place each potato between two chopsticks. Slice crosswise every 1/8 inch, cutting down to the chopsticks (they prevent cutting all the way through).
- 2
Brush with olive oil, making sure it gets between the slices. Season with salt and pepper.
- 3
Air fry at 400°F for 30-35 minutes until the edges fan out and get crispy.
- 4
Mix melted butter with garlic and rosemary. Brush over potatoes, getting between the slices. Cook 5 more minutes.
- 5
Top with Parmesan and chives. Serve with sour cream.
Pro tip. The chopstick trick is essential — it prevents you from cutting all the way through. Thinner, more uniform slices create better fans and crispier edges.
Why the air fryer wins here
- Ready in 40 minutes. The same dish takes about 64 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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