Try making a hassleback potato in an air fryer for crisper potato slices, then you would get baking the potatoes in an oven. A hassleback has uniform slices cut into the potato while remaining intact at the bottom. The result is an accordion potato, a cross between chips and a baked potato.
Are you looking for a holiday side dish or a change from a traditional baked potato? I recommend a hassleback potato. Created by a Swedish chef, this potato has thin slices cut into it while keeping the bottom intact. The result is a flavorful baked potato that has a perfect crisp!
Table of contents
- What are Hassleback potatoes?
- Why use an Air Fryer?
- What is the Best Potato to use?
- Watch how to make a Hassleback Potato
- Tips to making the perfect cut
- Seasoning and Topping Suggestions
- Hassleback Candied Sweet Potatoes
- Frequently Asked Questions
- More Side Dish Recipes
What are Hassleback potatoes?
Hasselback potatoes are special due to their unique presentation and texture. The potato is sliced thinly about ¾ of the way through the potato. Once cooked, a hassleback looks like an "accordion potato."
The result is a cross between a thick potato chip and a baked potato. This result is a potato full of flavor, textures, and a visually stunning side dish.
Why use an Air Fryer?
An air fryer creates a crispier potato with less butter and/or oil. An air fryer uses hot air circulation to cook the potatoes, creating a crisper exterior than an oven would achieve.
What is the Best Potato to use?
You can use any potato size, but the key is to use potatoes as closely as possible. Russet potatoes and Yukon Gold potatoes are popular choices. You can also use sweet potatoes, fingerlings, or new potatoes.
- 4 medium-sized potatoes - I prefer medium-sized russet or Yukon gold potatoes.
- You can use smaller or larger potatoes. You might need to adjust the cooking times.
- 2 tablespoons melted butter - Use either salted or unsalted butter.
- 2 tablespoons olive oil
- 3 cloves garlic, crushed
- salt and ground black pepper to taste
PREP - Select potatoes that are uniform in size. Scrub, wash, and dry the potatoes thoroughly. Leave the peel on the potato. Preheat an air fryer to 350F.
CUT - Place wooden spoons, chopsticks, or dinner knives on each potato side to prevent them from cutting through it.
BUTTER - Melt the butter in the microwave. I recommend lowering the power to 5 and melting in 10 - 20-second bursts. Add the garlic and seasoning, and mix all ingredients together.
Divide the butter, oil, and garlic mixture in half and set one-half aside. Brush the butter mixture onto the potato slices using a pastry brush—season with salt and pepper.
4. REAPPLY BUTTER - Place potatoes in the air fryer basket and cook for 15 minutes. Remove the basket from the air fryer, brush the potatoes with the other half of the butter mixture, and brush into the slices. Use a fork or knife to get deeper into the wedges.
Cook for another 15 minutes or until the potatoes are cooked through and fork tender. Remove from the air fryer, and let the potatoes cool for a few minutes before serving. Garnish as desired.
Note: The second application of butter is a must to achieve the perfect crisp! That is because halfway through the cooking time, the potato opens up, allowing you to reach deeper into the potato.
Watch how to make a Hassleback Potato
Heat Settings Alternatives
I made the potatoes used in this recipe with a heat setting of 400 and a cooking time of 20 on each side. Below is a chart to help you adjust the temperature and time if needed.
|Heat Setting||Cooking Time|
|375°F (190°C)||50-60 Minutes|
|400°F (205°C)||40-50 Minutes|
|425°F (220°C)||30-40 Minutes|
Please note: the heat and times are based on a medium-sized russet potato. The cooking time can change depending on the size and thickness of the potato. I recommend monitoring the cooking process and adjusting the time or temperature.
Cooking Method Alternative - Oven
Follow the same method as above. Preheat the oven to 400f/200c. Place the potatoes in a cast iron pan, roasting dish, or baking sheet. Bake for 20 minutes. Remove the potatoes and re-apply butter, making sure to get in between the slices. Place the potato back in the oven and cook for another 20 minutes or until golden brown.
Tips to making the perfect cut
- Place a barrier on each side of the potato that prevents you from cutting the potato all the way through. Popular barriers include wooden spoons, chopsticks, or knives. If you are sensitive to sounds, I recommend using wooden spoons or chopsticks. The blades will make a dinging sound when your knife comes in contact with them.
- Make straight cuts with the knife instead of angle cuts. This will keep the potato connected. If you make an angle cut and the chip becomes dislodged, stick the chip back in the potato.
- Aim to make each cut size consistent to ensure even cooking. Thin slices will result in a crispier texture.
Seasoning and Topping Suggestions
|Garlic Butter||Chives||Bacon Bits|
|Olive Oil and Sea Salt||Cilantro||Cheddar Cheese|
|Spicy Aioli||Rosemary||Parmesan Cheese|
|Tzatziki Sauce||Sour Cream|
Hassleback Candied Sweet Potatoes
Spice up the holidays by making a hassleback candied sweet potato! Chef Lindsey Farr has the best recipe I have come across for holiday hassleback sweet potatoes.
Frequently Asked Questions
Hasselback potatoes typically have not been peeled. The outer skin of a potato gives it a little more crunch. With that said, you can peel the potato if you like.
Store in an airtight container. They will last about 3 days in the fridge. To reheat, place in the air fryer at 350°F for 5 minutes.
I recommend prepping the potatoes, covering them, and keeping them in the refrigerator until ready to air fry them. They taste best fresh.
More Side Dish Recipes
Hassleback Potatoes in the Air Fryer
- 1 air fryer
- 1 Sharp knife
- 2 chopsticks, wooden spoons or dinner knives
- 6 medium russet potatoes
- 2 tablespoons butter/vegan butter
- 2 tablespoons olive oil
- 3 garlic cloves
- 2 teaspoons Italian seasoning (optional)
- PREP: Select potatoes that are uniform in size. Scrub, wash, and dry the potatoes thoroughly. Leave the peel on the potato. Preheat an air fryer to 350F.6 medium russet potatoes
- CUT - Place wooden spoons, chopsticks, or dinner knives on each potato side to prevent them from cutting through it. Use your knife and make ¼-inch slices leaving the bottom of the potato intact.
- BUTTER - Melt the butter in the microwave. I recommend lowering the power to 5 and melting in bursts of 10 - 20 seconds. Add the garlic and seasoning, and mix all ingredients together. Divide the butter, oil, and garlic mixture in half and set one half aside. Brush the butter mixture onto the potato slices using a pastry brush—season with salt and pepper.
- REAPPLY BUTTER - Place 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 and brush into the slices. Use a fork or knife to get deeper into the wedges. Cook for another 15 minutes or until the potatoes are cooked through and fork tender. Remove from the air fryer, let the potatoes cool for a few minutes before serving. Garnish as desired.