These Crispy Air fryer Hasselback potatoes transform the usual baked potato into a more incredible and appetizing side dish. Surprise your guests with these deliciously crispy on the outside, perfectly tender and fluffy on the inside Hasselback potatoes (sometimes called accordion potatoes). Very easy to make.
Ingredients
2 whole potatoes, any kind. I used Idaho potatoes.
1 TBS Olive oil or spray oil.
Salt and pepper to taste
1/4 tsp garlic powder
1/4 tsp thyme
1/4 tsp rosemary
1 TBS fresh parsley, finely chopped (for garnishing)
Optional toppings:
Butter, Bacon crumbles, Shredded cheese, Chives or green onions, sour cream.
1. Using a sharp knife, slice across the potato about 1/8 inch apart, making sure not to cut down all the way to the bottom of the potato The slices should stay connected at the bottom. So leave about 1/4 inch of the bottom of potato unsliced2. Place potatoes in the bowl with cold water for 15 minutes to remove the starch (optional). Change the water couple of times if needed.
3. Dry the potato with a paper towel and place it in the microwave. Microwave for 3 minutes for 1 potato or 4-5 minutes for 2 potatoes. At this point, the potatoes are pretty much cooked and already soft.
4. Preheat air fryer to 360F for 2 minutes.
5. Season potatoes with salt and pepper to taste and brush lightly with oil. Or spray them with oil sprayer. Try to season inside the cracks too.
6. Place potatoes in the basket or tray of the air fryer
7. Air fry mode at 360F for 12 minutes, flipping halfway.
8. Open air fryer, check for the desired doneness and crispiness.
9. Sprinkle with garlic powder, thyme, dry rosemary. Add butter if desired. Add cheese if desired and send back to air fryer for 2 minutes to melt.
10. Top with bacon crumbles, sour cream (optional)
11. Sprinkle with freshly chopped parsley.
You may also enjoy:
Air Fryer Homemade Potato Chips.
Air Fryer Twice Baked Potato.
Crispy Air Fryer Hasselback Potatoes
These Crispy Air fryer Hasselback potatoes transform the usual baked potato into a more incredible and appetizing side dish. Surprise your guests with these deliciously crispy on the outside, perfectly tender and fluffy on the inside Hasselback potatoes (sometimes called accordion potatoes). Very easy to make.
Ingredients
- 2 whole potatoes, any kind. I used Idaho potatoes.
- 1 TBS Olive oil or spray oil.
- Salt and pepper to taste
- 1/4 tsp garlic powder
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1 TBS fresh parsley, finely chopped (for garnishing)
- Optional toppings:
- Butter, Bacon crumbles, Shredded cheese, Chives or green onions sour cream
Instructions
1. Using a sharp knife, slice across the potato about 1/8 inch apart, making sure not to cut down all the way to the bottom of the potato The slices should stay connected at the bottom. So leave about 1/4 inch of the bottom of potato unsliced
2. Place potatoes in the bowl with cold water for 15 minutes to remove the starch (optional). Change the water couple of times if needed.
3. Dry the potato with a paper towel and place it in the microwave. Microwave for 3 minutes for 1 potato or 4-5 minutes for 2 potatoes. At this point, the potatoes are pretty much cooked and already soft.
4. Preheat air fryer to 360F for 2 minutes.
5. Season potatoes with salt and pepper to taste and brush lightly with oil. Or spray them with oil sprayer. Try to season inside the cracks too.
6. Place potatoes in the basket or tray of the air fryer
7. Air fry mode at 360F for 12 minutes, flipping halfway.
8. Open air fryer, check for the desired doneness and crispiness.
9. Sprinkle with garlic powder, thyme, dry rosemary. Add butter if desired. Add cheese if desired and send back to air fryer for 2 minutes to melt.
10. Top with bacon crumbles, sour cream (optional)
11. Sprinkle with freshly chopped parsley.
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I loved the idea of precooking in the microwave. Plus turned out crispy and fluffy in the air fryer
I’ll bet if you make the water as salty as the sea and then soak the potatoes for 15 minutes, you won’t need to worry about salting them later. A great quip by Paul Harvey, “Salt is what ruins potatoes—if you leave it off.”
Great tip! Thank you. I also tried soaking the potato chips in salt and vinegar. Makes great salt and vinegar chips