Crispy Air Fryer Hasselback Potatoes (Garlic Butter & Herbs)
Thinly sliced golden potatoes brushed with garlic butter and roasted to crispy perfection in the air fryer — an easy, elegant side dish for any occasion.
Ingredients
For the Potatoes:
- 4 medium Yukon Gold or Russet potatoes
- 2 tbsp olive oil or melted butter
- Salt and pepper to taste
- 1 tsp garlic powder optional
For the Garlic Butter Topping:
- 2 tbsp melted butter
- 1 garlic clove minced
- 1 tbsp fresh parsley chopped
- Flaky sea salt for garnish
Instructions
- Preheat Air Fryer: Set to 375°F (190°C) and preheat for 3 minutes.
- Slice the potatoes: Place each potato between two chopsticks. Cut thin slices (about ⅛ inch apart), being careful not to cut all the way through.
- Season: Brush potatoes with olive oil, making sure it gets into the slits. Sprinkle with salt, pepper, and garlic powder.
- Air fry (first round): Place potatoes cut-side up in the basket and cook for 15 minutes.
- Add garlic butter: Brush with the melted garlic butter mixture. Air fry for another 10–12 minutes, until golden brown and crisp.
- Finish & serve: Drizzle with remaining butter, sprinkle parsley and flaky salt, and serve hot!
Notes
Tips & Variations
- Add cheese: Sprinkle Parmesan or shredded cheddar in the last 5 minutes.
- Use sweet potatoes: For a twist — just adjust cook time slightly.
- Make it vegan: Use olive oil or vegan butter.
- Herb boost: Add thyme, rosemary, or chives for aromatic flavor.
- Crispier finish: Increase air fryer temp to 390°F (200°C) for the last few minutes.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Air fry at 350°F (175°C) for 5–6 minutes until crispy.
- Freezing: Not recommended — texture softens when thawed.