These Air Fryer Blooming Baked Potatoes turn ordinary baked potatoes into something way more fun (and crispier). The thin slices open up beautifully in the air fryer, creating buttery potato “petals” with crispy edges and soft fluffy centers. I started making these when regular baked potatoes started feeling a little boring around here, and now everyone fights over the crispiest one straight out of the basket. 😄
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My kids always request Hasselback potatoes. They’re so fun to eat. The potato slices create a lot of surface area for ketchup and other dipping sauces, and the ridges make it easy to grab a little bit of potato with each bite. I came up with the idea of slicing a potato not just crosswise, but lengthwise to create an elegant twist on a classic Hasselback’s.
I named the new dish the Blooming potatoes and it turned into a family favorite in one second. I also started making a sweet potato version, and those crispy little edges turned out just as good. You can try my Blooming Sweet Potatoes if you want a slightly sweeter twist.
Why These Blooming Potatoes Work
There’s actually a reason these turn out so crispy and fluffy at the same time:
- Microwaving first softens the center quickly
- Thin slices create tons of crispy edges
- The air fryer circulates heat between every “petal”
- Russet potatoes stay fluffy inside while crisping beautifully outside
- Butter and seasoning melt into all the little cuts
The first time I made these, I honestly didn’t expect a potato to look this dramatic 😄 but once those crispy layers started opening up, they instantly became one of the most requested potato recipes in my house.
How to Make a Blooming Potato in the Air Fryer
Ingredients:
- 2 Medium potatoes, sliced crosswise and lengthwise
- 1 TBS Olive oil or spray oil.
- Salt and pepper to taste
- 1/4 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1 TBS fresh parsley, finely chopped (for garnishing)
- Optional toppings: Butter, Bacon crumbles, Shredded cheese, Chives or green onions, sour cream.
If you like loaded potato flavors, my Air Fryer Loaded Potato Skins are another favorite around here.
How to Cut Blooming Potatoes (Without Cutting Through)
This is the part that scares people the most, but it’s honestly easier than it looks.
Place two wooden spoons or chopsticks along the sides of the potato before slicing. This stops the knife from cutting all the way through the bottom. You want thin slices while keeping the potato attached underneath so it can “bloom” open while cooking.
Try to cut:
- thin slices
- evenly spaced
- about 1/8-inch apart
And don’t panic if one potato looks a little messy. Some of my ugliest potatoes turned out the crispiest. 😄
Instructions
The key to making perfect Air Fryer Baked Blooming potatoes is to slice them thinly and evenly so that they cook through and become nice and crispy.
Step 1: Prep the Potatoes
Wash and dry the potatoes well. Scrub the skin because we’re eating every crispy inch of it.
Using the wooden spoon trick mentioned above, carefully slice thin cuts across each potato without cutting all the way through.
Step 2: Microwave First
Place the potatoes on a microwave-safe plate and microwave for about 5–8 minutes, depending on size.
This softens the inside and helps the potato bloom properly later in the air fryer.
Step 3: Season Generously
Brush the potatoes with olive oil or melted butter, making sure it gets between the slices.
Season with:
- salt
- pepper
- garlic powder
- paprika
Don’t be shy here. Potatoes LOVE seasoning.
If you’re into crispy air fryer sides, my Air Fryer Onion Fritters are another dangerously snackable recipe.
Step 4: Air Fry
Preheat your air fryer to 380°F.
Place the potatoes in the basket and air fry for 18–25 minutes, depending on size, until:
- crispy on the edges
- golden brown
- soft inside
Halfway through cooking, brush with a little more butter if you want extra crispy edges.
Some air fryers cook hotter than others, so keep an eye on them during the last few minutes.
Step 5: Add Toppings
Once the potatoes are crispy and blooming open beautifully, pile on your favorite toppings.
Some favorite combos around here:
- cheddar + bacon + sour cream
- garlic butter parmesan
- buffalo chicken
- taco meat + queso
- ranch + crispy onions
- runny egg + parmesan
You could honestly turn these into a full dinner. If you love easy comfort food, you should also check out my Air Fryer Cheeseburgers and Air Fryer Breaded Chicken Breast.
Honestly, these disappear so fast in my house that I’ve started making extra “just in case.” And somehow there are STILL arguments over the crispiest one.
Tips
- Use Russet potatoes for best texture
- Slice thinly for more crispy edges
- Don’t skip microwaving first
- Brush butter BETWEEN the slices
- Avoid overcrowding the air fryer basket
- Add cheese near the end so it doesn’t burn
One little trick I’ve been doing lately? Sprinkling a tiny bit of parmesan during the last 3 minutes. It creates these crispy cheesy edges that taste absolutely ridiculous.
FAQs
Can I make these without a microwave?
Yes, but it takes longer. You can air fry them entirely from raw, but the centers may finish cooking after the tops become crispy.
What potatoes work best?
Russet potatoes work best because they become fluffy inside and crispy outside.
Can I prep these ahead?
Yes. Slice and microwave them ahead of time, then refrigerate until ready to air fry.
Can I add cheese before air frying?
It’s better to add cheese near the end so it melts without burning.
How thin should I slice the potatoes?
About 1/8 inch thick is ideal. Thin slices create more crispy edges.
How do I store leftovers?
Store leftovers in the fridge for up to 3 days. Reheat in the air fryer for a few minutes to bring back the crispiness.
More Potato Recipes You’ll Love:
- Air-fried Baked Sweet Potatoes
- Air Fryer Crispy Potato Chips from a can
- Lipton Onion Soup Potatoes
- Potatoes and Onions in the air fryer
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Air Fryer Blooming Baked potatoes
Ingredients
- 2 Medium Russet potatoes
- 1 TBS Olive oil Spray oil or melted butter
- 1/2 tsp Salt and pepper to taste
- 1/4 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1 TBS fresh parsley finely chopped (for garnishing)
Optional toppings
- Shredded cheddar cheese
- Sour cream
- Bacon bits
- Chopped green onions or chives
- Melted butter for serving
Instructions
- Wash and dry the potatoes well. Place chopsticks or wooden spoons along the sides of each potato and carefully slice thin cuts across the top without cutting all the way through.
- Place chopsticks or wooden spoons along both sides of the potato to prevent cutting all the way through.Using a sharp knife, carefully make thin slices across the potato from top to bottom.Rotate the potato and repeat the slicing in the opposite direction to create a crosshatch blooming pattern.Gently fan the potato open slightly with your hands before seasoning.
- Microwave the potatoes for 5–7 minutes to slightly soften the centers.
- Remove potatoes from the microwave and brush them with olive oil or melted butter, then sprinkle with salt and pepper, to taste, garlic powder, rosemary, thyme, and/or seasoning of choice.
- Preheat the air fryer to 380°F. Place the blooming potatoes in the air fryer basket and cook for 12-14 minutes, or until crispy on the edges and soft inside.
- Add cheese during the last 2–3 minutes if desired.
- Serve warm with sour cream, bacon bits, green onions, or your favorite baked potato toppings.
Notes
- Russet potatoes work best because they crisp nicely outside while staying fluffy inside.
- Try to cut the slices thin and evenly for the best blooming effect.
- The microwave step helps soften the center so the potatoes cook evenly in the air fryer.
- Every air fryer cooks slightly differently, so cooking time may vary depending on potato size and air fryer model.
- Add cheese during the last few minutes to prevent burning.
- Leftovers can be reheated in the air fryer for a few minutes to bring back the crispiness.
I have a tray type air fryer: Ninja flip to be exact. If I even get a potato that will fit in there, height wise, it will be very close to the source of heat. Will that be Okay?
I have a tray type too (Cuisinart) and generally, you cook the on the middle shelf. If you feel the heat source is too close, place them on the bottom shelf (if you have this option)
Hi I have ninja speedi do I cook without putting water in the bottom ?
Hello, If you use an air crisp function – you should not put water on the bottom. If you use the pressure cook function, then yes. However, this recipe is for air fryer. So you would cook this potato without the water.
If you add toppings like cheese or butter, at what point do you add these ?
I add cheese and send the potato back to air fryer for 2-4 minutes until the cheese is melted, bubbly and caramelized. You can add butter, once the potato is hot and out of the air fryer.
Take two pencils or two flat knives, chop sticks etc and lay on each side of the tater and then you wont cut all of the way through the potato.
I was just gonna write the same tip! Although I wouldn’t use pencils… the wood tends to be coated in paint and I would fret about chipping it with my knife and it ending up in my food! Or maybe I’m just being squeamish because I’m an artist and the thought of using my pencils that way would go so totally against the grain, lol!
The handles of two wooden spoons work well.