These air fryer Hasselback potatoes are crispy on the outside and soft and creamy on the inside. Topping them with lemon and fresh herbs makes them a healthy version of the classic, but if you sneak a dollop of sour cream on top we won’t tell.
Adapted from America’s Test Kitchen | Healthy Air Fryer | America’s Test Kitchen, 2021
Essentially baked potatoes but par-sliced into thin, even segments that create a fanlike shape, our air-fried potatoes become extra-crispy on the outside while their interiors remain fluffy and moist.
This impressive accordion-shaped potato dish—believed to have originated in Sweden at the Hasselbacken restaurant—is surprisingly easy to prepare. For a healthy take on a classic often loaded with butter, sour cream, cheese, or other rich toppings, we turned to heart-healthy olive oil to help crisp the segments and added flavor with aromatic smoked paprika and garlic powder instead.–America’s Test Kitchen
What is the best type of potatoes to use?
We found that using the right kind of potato for these air fryer Hasselback potatoes was key. The Russet, or Idaho, potato was the best choice because of its starchy flesh and creamy texture. Taking the time to rinse the potatoes of surface starch after they were sliced prevented them from sticking together and trimming off the ends of each potato gave the slices room to fan out.
How to prepare air fryer Hasselback potatoes
To prevent overcooking or burning our spuds in the heat of the air fryer, we precooked them briefly in the microwave. To ensure that the potatoes fan out evenly, look for uniformly shaped potatoes. Chopsticks or thick skewers provide a foolproof guide for slicing the potato petals without cutting all the way through the potato in step 1.
Air Fryer Hasselback Potatoes FAQs
Can I prepare these potatoes in advance?
In general, potatoes turn unsightly colors when they’re sliced or cut and not cooked immediately. Thankfully, we know a little trick. Wash your potatoes and complete step 1 in the recipe below. Once each potato is sliced, immediately submerge it in a large bowl of cold water. Cover the bowl with plastic wrap (again, ensure those taters are completely submerged) and store the bowl in the fridge. The potatoes should keep for about 24 hours.
What should I serve with these crispy potato fans?
We’re big meat and potato fans, so we’d love a cowboy steak or a lovely pork tenderloin. Grilled chicken would pair nicely as well.
Does the air fryer basket need to be oiled?
We typically hit our air fryer basket with a little avocado oil before frying anything, just to prevent sticking – but brushing your potatoes with the olive oil and spice mixture should take care of that. Still, if you feel like you need the additional assurance of that avo oil, go ahead and spritz to your heart’s content.
I don’t have an air fryer, can I still make this recipe?
We have good news! One of our amazing testers used her toaster oven with great success. She cooked her potatoes using the convection setting at 400°F (200°C).
Air Fryer Hasselback Potatoes
These crispy air fryer potato fans are a healthy-ish riff on the classic Hasselback potato. They’re brushed with olive oil, seasoned with spices, then air-fried until golden. The air-fried potatoes are topped with fresh herbs and a squeeze of lemon.
Cut 1/4 inch (6 mm) from the bottoms and the ends of the potatoes. Place 1 chopstick or thick skewer lengthwise along each side of 1 potato, then slice the potato crosswise at 1/4-inch (6 mm) intervals, stopping 1/4 inch (6 mm) from the bottom of the potato at the skewer. Repeat with the second potato.
Rinse the potatoes gently under running water, let drain, and transfer to a plate. Microwave until slightly tender when squeezed gently, 6 to 12 minutes, flipping the potatoes halfway through cooking. The cook time will be dependent on the size of your potato so begin checking at 6 minutes.
Combine the oil, paprika, garlic powder, salt, and pepper in a bowl, and mix well. Brush the potatoes with half of the oil mixture, then drizzle the remaining oil mixture in between the slices. Use caution if you need to grab the potato to separate the slices as the potatoes will be hot.
Arrange the potatoes cut side up in the air fryer basket, spaced evenly apart. Place the basket into the air fryer and set the temperature to 400°F (200°C). Cook until the potato skins are crisp and golden brown and the potato interiors register 205°F (96°C), 15 to 25 minutes.
Sprinkle the potatoes with scallions and serve with lemon wedges.
Serving: 1potatoCalories: 318kcal (16%)Carbohydrates: 45g (15%)Protein: 5g (10%)Fat: 14g (22%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 304mg (13%)Potassium: 1025mg (29%)Fiber: 4g (17%)Sugar: 2g (2%)Vitamin A: 194IU (4%)Vitamin C: 33mg (40%)Calcium: 45mg (5%)Iron: 2mg (11%)
Recipe Testers’ Reviews
Originally published June 15, 2022
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