Crispy Air Fryer Hasselback Potatoes (Easy Garlic Butter Recipe)

I still remember the first time I made Hasselback potatoes.

I thought, “These look fancy. I can handle this.” Ten minutes later, I sliced straight through the bottom of one potato and basically made accidental wedges. So much for elegance.

But once I figured out the trick, these air fryer Hasselback potatoes became one of my favorite side dishes. They look impressive. They taste incredible. And thanks to the air fryer, they cook faster and crisp up better than the oven version.

If you want crispy Hasselback potatoes with golden edges and buttery layers, I’ll walk you through everything I’ve learned — including the mistakes so you don’t repeat them.

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What Makes Hasselback Potatoes So Special?

Hasselback potatoes aren’t just baked potatoes with an attitude.

They’re thinly sliced (but not all the way through) so the edges fan out while cooking. That creates:

• Crispy edges
• Soft, fluffy centers
• Maximum surface area for butter and seasoning
• That dramatic, layered look everyone loves

Ever wonder why they look so fancy but use such simple ingredients? The slicing does all the magic.

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Why I Prefer Air Fryer Hasselback Potatoes

I made them in the oven for years.

They tasted good. But they took forever. And sometimes the bottoms stayed soft while the tops crisped unevenly.

Then I tried making Hasselback potatoes in air fryer. Game changer.

Here’s why:

• Faster cook time
• More even crisping
• Less energy use
• Crisp edges without drying out the center

I use the COSORI Pro II 5.8QT Air Fryer . It fits four medium potatoes comfortably without crowding. Space matters because airflow creates those crispy layers.

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Choosing the Right Potatoes

I always choose medium russet potatoes.

Russets work best because:

• They crisp beautifully
• They stay fluffy inside
• They hold shape after slicing

Yukon Gold works if you want a slightly creamier texture. IMO, russets give you the best contrast between crispy and soft.

Pick potatoes that look evenly shaped. Odd shapes make slicing harder.

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The Secret to Perfect Hasselback Slices

This is where most people struggle.

Use Chopsticks (Trust Me)

Place a chopstick or wooden spoon handle on each side of the potato while slicing. The knife hits the sticks and stops before cutting through.

I use the Mercer Culinary 8-Inch Chef’s Knife . A sharp knife gives clean, even slices. Dull knives tear the potato and ruin the look.

Slice about ⅛-inch apart.

Thin slices = crispier edges.

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Ingredients for Air Fryer Hasselback Potatoes

Keep it simple and bold.

Main Ingredients

• 4 medium russet potatoes
• 3 tablespoons melted butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme or rosemary
• Optional: ½ cup shredded cheddar or parmesan
• Optional: chopped parsley for garnish

Fresh garlic makes a difference. I use the OXO Good Grips Garlic Press when I feel lazy, which is often.

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Step-by-Step: How I Make Them Crispy

Step 1: Prep and Slice

Wash and dry the potatoes thoroughly.

Place chopsticks on both sides. Slice thinly across the potato without cutting through.

Take your time. Rushing leads to accidental wedges.

Step 2: Season Deeply

Mix melted butter, olive oil, garlic, salt, pepper, and herbs.

Brush the mixture generously over each potato. Use a pastry brush to get between slices.

I gently fan the slices open with my fingers so seasoning seeps inside.

Step 3: Preheat the Air Fryer

Preheat to 375°F for 3–5 minutes.

Starting at a slightly lower temperature allows the inside to cook before the edges brown too fast.

Step 4: Air Fry in Stages

Place potatoes in the basket.

Cook at 375°F for 15 minutes.

Remove and brush with more butter mixture.

Increase heat to 400°F and cook another 10–15 minutes until crispy and tender.

If adding cheese, sprinkle during the last 3–4 minutes.

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Tips for Extra Crispy Hasselback Potatoes

After testing multiple times, here’s what works best:

• Brush butter twice during cooking
• Fan slices open halfway through
• Don’t overcrowd the basket
• Use medium-sized potatoes for even cooking

Ever notice how some Hasselbacks look crispy but feel soft? Usually, they needed more airflow or slightly higher heat at the end.

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Flavor Variations That Always Impress

Once you master the base recipe, you can experiment.

Cheesy Bacon Hasselback

Add:

• Crumbled bacon
• Shredded cheddar
• Sour cream drizzle

Garlic Parmesan

Swap cheddar for fresh parmesan and add extra cracked pepper.

Herb Butter Holiday Style

Use:

• Fresh rosemary
• Fresh thyme
• Extra butter

These make an incredible holiday side dish without much extra work.

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Common Mistakes to Avoid

I made these mistakes so you don’t have to.

Cutting All the Way Through

Use chopsticks. Always.

Skipping Preheat

Cold baskets delay crisping.

Using Too High Heat at Start

High heat too early burns edges before the inside cooks.

Not Seasoning Between Slices

Surface seasoning isn’t enough. Get inside those layers.

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Storage and Reheating

Store leftovers in an airtight container up to 3 days.

Reheat at 375°F for 5–6 minutes.

They crisp back up nicely. Microwave makes them soft and sad.