Air Fryer Hasselback Potatoes

Air Fryer Hasselback Potatoes are one of those recipes that look fancy but are secretly so easy to make. Crispy on the edges, buttery in the center, and full of garlicky herb flavor, these potatoes turn simple ingredients into something that feels restaurant-worthy right at home. Better yet, the air fryer gives them beautifully crisp edges without heating up the whole kitchen.

The thin slices create the perfect little pockets for melted butter, olive oil, garlic, and parmesan to sneak into every bite. They’re cozy enough for weeknights, yet impressive enough for guests. Serve them with steak, chicken, fish, or honestly… just grab a fork and enjoy them straight from the tray. No judgment here.

Recipe Yield: 4 servings

4 medium Yukon Gold potatoes (about 6–7 oz each), scrubbed and fully dried
1 tbsp olive oil
2 tbsp unsalted butter, melted
3 garlic cloves, finely minced
1 tsp Italian seasoning
3/4 tsp kosher salt
1/2 tsp black pepper
1/4 tsp smoked paprika
1/4 cup finely grated parmesan cheese
1 tbsp chopped fresh parsley
Cooking spray, as needed

INSTRUCTIONS

1. Prep the potatoes:
Wash and thoroughly dry the potatoes. Carefully slice thin slits about 1/8-inch apart across each potato, stopping before cutting all the way through so the bottoms stay intact. For easier slicing, place chopsticks or wooden spoon handles on both sides of each potato.

2. Make the garlic butter mixture:
In a small bowl, stir together olive oil, melted butter, garlic, Italian seasoning, salt, pepper, and smoked paprika until combined.

3. Season the potatoes:
Brush the potatoes generously with about half of the butter mixture, gently working some between the slices. Reserve the rest for later.

4. Preheat and prepare:
Preheat the air fryer to 360°F for 3–4 minutes. Lightly spray the basket with cooking spray.

5. Air fry until tender:
Place the potatoes in the basket, leaving space between them for airflow. Air fry for 20 minutes. Carefully remove the basket and gently fan open the slices with a butter knife. Brush with the remaining garlic butter mixture, getting between the layers.

6. Add parmesan and crisp:
Sprinkle parmesan evenly over the potatoes and continue air frying for 14–18 minutes at 375°F, or until deeply golden, crisp around the edges, and fork-tender in the center. Larger potatoes may need a few extra minutes. A knife should slide easily through the middle with no resistance.

7. Finish and serve:
Sprinkle with fresh parsley and a small pinch of flaky salt, if desired. Serve immediately while the edges are crisp and the centers stay soft, buttery, and tender.

Helpful Tips to Perfect This Recipe

• Dry the potatoes really well: Extra moisture can slow browning. Patting them completely dry helps create those crisp, golden hasselback edges.
• Choose evenly sized potatoes: Similar-size Yukon Gold potatoes cook more evenly in the air fryer and help avoid some being overdone while others stay firm inside.
• Wait to add parmesan near the end: Adding cheese too early can cause bitterness or burning. The final stretch gives you golden, flavorful cheesy edges instead.