Air Fryer Hasselback Potatoes
potatoes
These crispy air fryer potatoes are as impressive as they are easy to make!
Equipment
- basting brush
- sharp knife
- cutting board
- chopsticks or wooden spoons
Ingredients
- 4 potatoes medium or large sized
- ½ cup unsalted butter
- 2 teaspoons salt
- ½ teaspoon pepper
Instructions
- Wash and dry potatoes.
- Slice potatoes into ¼ inch slices, being careful not to slice all the way through the potato. Lay the flattest side of the potato down on the cutting board and put chopsticks on either side of the potato. Use a knife to make slices all the way down to the chopsticks, which will prevent the knife from going all the way to the cutting board.
- Baste the outside of the potato with butter and generously baste the inside of the potato slices with butter as well.
- Sprinkle each potato with about ½ teaspoon of salt and a pinch of pepper.
- Place potatoes into the air fryer (if your potatoes don’t all fit without stacking, cook in shifts.
- Cook at 350ºF for 30-40 minutes. Cook time will vary based on the size of potatoes, the size of the slices, and how many potatoes are in your machine. Potatoes are done cooking when your fork can easily poke the potato and not meet resistance.
- Remove from the air fryer, serve.
Notes
- Optional: You can buy air fryer specific parchment paper with holes in it for the bottom of your air fryer. This might make cleanup easier.
- Optional: Baste your potato with butter again once it’s cooked and air fry for another minute.
Nutrition
Serving: 1potato | Calories: 372kcal | Carbohydrates: 39g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1177mg | Potassium: 899mg | Fiber: 3g | Sugar: 1g | Vitamin A: 713IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 2mg