Air Fryer Hasselback Potatoes
These easy hasselback potatoes with butter, garlic and rosemary are cooked in the air fryer for a delicious side dish. Crispy on the outside and fluffy on the inside!
Servings: 4
Equipment
- Air Fryer (this is my current air fryer)
Ingredients
- 1 kg potatoes Maris Piper or King Edward are best
- 1 tbsp olive oil
- 2 tsp chopped garlic
- 30 g butter
- 2 sprigs fresh rosemary
- Sea salt flakes
Instructions
- Lie each potato on a chopping board with a chopstick (or wooden spoon handle) either side. Using a sharp knife, slice the potato into thin slices, cutting down to the chopsticks so the knife does not go all the way through. I cut my slices approx 5mm thick. (See blog post above for step-by-step photos).
- Spray the air fryer basket with a little oil, then place the potatoes in the basket with even spacing between them. Drizzle with a little olive oil, using your hands to rub the oil over the potatoes, getting it between the cracks (a pastry brush is useful here). Sprinkle with sea salt flakes.
- Air fry for 15 minutes at 200C (392F). Meanwhile melt the butter in the microwave and mix in the rosemary (leaves only) and chopped garlic. After 15 minutes, open the air fryer and brush the potatoes with the butter mixture, getting it down the cracks between the slices using a pastry brush.
- Air fry at 180C (356F) for another 10-15 minutes until the potatoes are golden and crispy outside and cooked through. (Timings may depend on the size of the potatoes). Serve hot.
Video
Notes
- Any leftovers can be kept in the fridge for 2-3 days, or frozen for up to 6 months, and then reheated when needed.
- For step-by-step photos, videos and an oven method for this Air Fryer Hasselback Potatoes recipe, see the blog post above.
Nutrition
Calories: 278kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g
