Crispy Air Fryer Hassleback Potatoes with Garlic Butter

Try making a crispy air fryer hassleback potatoes for dinner! The air fryer is perfect for hasslebacks. The circulating air gives them a crisper exterior and softer interior than baking!

Try making air fryer hassleback potatoes for your next side dish! I love the air fryer because it makes a potato that is crisp on the outside while soft on the inside. On the weekends, I use to make air fryer diced potatoes as part of a morning skillet.

Hassleback potatoes were created by a Swedish chef in the early 50’s. This potato is cut into thin slices while keeping the bottom intact. The result is somewhere between a baked potato and chips. I love to air fry hassleback potatoes for a crispier exterior!

When it comes to toppings, you can stay traditional with a simple hassleback. And by simple, I mean loaded with butter! You can add classic steakhouse-style baked potato toppings or visit my blog post with the best vegan baked potato toppings.

Why You Will Love This Recipe

• Air frying creates a crisper hassleback potato
• Hassleback potatoes create a “wow” factor on every table!
• I only need three ingredients, four if I use garlic!

What is the Best Potato to use?

I recommend using a classic russet potato for crispy air fryer hassleback potatoes. Their high starch content makes them perfect for getting those thin slices nice and crispy while keeping the inside soft. If you’re making mini Hasselbacks, stick with red new potatoes.

During the holidays, switch things up and make hasselback sweet potatoes. Mix brown sugar in with the melted butter. It will caramelize in the frying process. While the potatoes are still hot, sprinkle the top with additional brown sugar and add pecans!

Please see the recipe card for complete ingredients and measurements.

Instructions

Step One – Prep:

Select uniform-sized potatoes. Scrub, wash and dry the potatoes. Leave the peel on the potatoes. Preheat an air fryer to 350F.

Place wooden spoons, chopsticks, or dinner knives on each potato side to prevent them from cutting through it. Use your knife and make 1/4-inch slices, leaving the bottom of the potato intact.

Step Two – Prepare the Butter:

Melt the butter in the microwave. I recommend lowering the power to 5 and melting in 10 – 20-second bursts.

Combine the butter, olive oil, and garlic. Set one half aside. Brush the butter mixture onto the potato slices using a pastry brush. I like to let the butter drip down between the slices.

Step Three – Air Fry:

Place hassleback potatoes in the air fryer basket and cook for 15 minutes. Remove the basket from the air fryer and brush the potatoes with the other half of the butter mixture. Use a fork or knife to get the butter deeper into the wedges. Air fry for another 15 minutes or until the potatoes are fork-tender.

Step Four – Cool and Garnish:

Remove the potatoes from the basket. Let them slightly cool, and add your favorite garnishes before serving.

Watch How to Make This Recipe

Tips for Cutting Perfect Slices

1. Place a barrier on each side of the potato to prevent you from cutting it through. Popular barriers include wooden spoons, chopsticks, or knives. If you are sensitive to sounds, I recommend using wooden spoons or chopsticks.
2. Make straight cuts with the knife instead of angle cuts. This will keep the potato connected. If you make an angle cut through a slice, stick it back in the potato. I won’t tell!
3. Make consistent-sized slices to ensure even cooking.

Tips For The Crispist Potato

1. Pat the potato dry, as dry as you can. Any water left on the potato will cause it to steam instead of crisp.
2. Cut thin slices into the potato. The thinner the slices, the crispier the potato.
3. Always use an air fryer. The circulating air works between the slices better than in a traditional oven, giving you an even crispier result.
4. Remember the second application of butter. Once the potato has cooked for 15 minutes, the slices are easier to spread open. This allows the butte to soak deeper into each slice.