Hasselback Potatoes
Crispy edges, tender centers, and a buttery parmesan finish
Why this recipe works
Hasselback potatoes are the side dish that always looks like more effort than they are. Thin slices fanned along the top of each potato create dozens of crispy edges while the inside stays fluffy and tender. They're a centerpiece-worthy potato that takes one extra step beyond regular roasting.
The air fryer is the ideal way to cook these. The circulating heat crisps every single slice from the top down while keeping the bottom soft and creamy. In a conventional oven, you'd need to baste them constantly to get the same crisp factor. In the Fritaire, the heat does the work for you.
The chopstick trick makes slicing foolproof. Lay each potato between two chopsticks and your knife stops at the sticks, so you cut deep enough for the slices to fan open without going all the way through. No technique required. The result is restaurant-style hasselbacks with maximum crispness and just olive oil, salt, pepper, and a parmesan finish.
Ingredients
- 1 1/2 lbs small to medium potatoes
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 1/3 cup grated parmesan
- Fresh thyme leaves, for garnish
Notes on ingredients
Small to medium potatoes work best. Yukon Golds give a buttery, creamy interior with a perfect crispy exterior. Red potatoes hold their shape well too. Baby potatoes are too small to slice properly, and large russets are harder to cook through evenly. Grate your own parmesan if you can since pre-shredded contains anti-caking agents that affect how it melts. Fresh thyme is best for garnish, but dried works in a pinch.
Instructions
Preheat
Set the Fritaire to 380°F (193°C) and let it preheat while you prep the potatoes.
Wash and dry
Wash the potatoes thoroughly and dry them completely. Moisture on the surface prevents crisping, so dry them well with a clean towel.
Make the hasselback cuts
Place each potato between two chopsticks on a cutting board. Carefully slice the potato into thin slices, about 1/8 inch apart. The chopsticks stop the knife before it cuts all the way through, so the potato stays intact at the base.
Season
Drizzle the sliced potatoes with olive oil, getting it down between the slices where you can, and season generously with salt and pepper. Toss to coat evenly.
Air fry
Air fry for 20 to 25 minutes, until the slices fan open, the edges are golden and crispy, and the centers are tender when pierced with a knife.
Finish and serve
Sprinkle the hot potatoes with grated parmesan and finish with fresh thyme leaves. The parmesan will melt slightly from the residual heat. Serve immediately.
Pro tips
1. Use the chopstick trick
This is the easiest way to get clean hasselback cuts without slicing through the potato. The chopsticks act as a guide that stops your knife before it goes all the way down.
2. Dry the potatoes well
Wet potatoes don't crisp. Pat them dry thoroughly before slicing and seasoning. This is the difference between golden, crackly slices and soggy ones.
3. Get oil between the slices
Drizzle the olive oil over the top and let it run down into the cuts. You can also use a brush to work it in. This is what crisps the inner edges of each slice.
4. Add parmesan after cooking
Sprinkling parmesan on at the end prevents it from burning or scorching during the longer cook. The hot potatoes melt it just enough without losing its texture.
Variations
1. Add garlic
Mix minced garlic or garlic powder into the olive oil before drizzling. The garlic will flavor the potatoes as they roast.
2. Use butter
Swap the olive oil for melted butter, or use half of each, for a richer, more indulgent flavor.
3. Try different cheeses
Sprinkle with grated gruyere, cheddar, or pecorino instead of parmesan for a different finish.
4. Add fresh herbs
Use rosemary, sage, or chives instead of (or in addition to) thyme. All work beautifully with potatoes.
5. Make them loaded
Finish with sour cream, crumbled bacon, and chopped chives for a loaded baked potato vibe.
Storage and reheating
Store leftover potatoes in an airtight container in the fridge for up to 3 days. They'll lose some of their crispness as they sit. To bring them back, reheat in the air fryer at 375°F (191°C) for 5 to 7 minutes until the edges crisp back up. Avoid the microwave, which makes the slices soggy. These are best served fresh while the edges are at their crispiest.
What to serve with them
These work as a side dish for almost any main. Pair them with:
- Grilled steak or roast beef
- Roast chicken or chicken thighs
- Baked salmon or pan-seared fish
- A fresh green salad
- Sour cream or a garlic aioli for dipping
They also work as part of a holiday spread or Sunday roast.
FAQ
What potatoes are best for hasselback?
Yukon Golds are the gold standard. They have a creamy, buttery interior and a thin skin that crisps beautifully. Red potatoes work well too and hold their shape nicely.
Do I need to peel the potatoes?
No. The skin adds texture and flavor, and it crisps up nicely in the air fryer. Just make sure to wash them well before slicing.
How thin should the slices be?
About 1/8 inch apart. Thinner slices fan out more and get crispier, but they're more likely to break apart. Thicker slices stay intact but won't crisp as much.
What if I don't have chopsticks?
You can use two wooden spoon handles or place the potato in the bowl of a wooden spoon to stop the knife. The goal is just a stopper that keeps you from slicing all the way through.
Can I make these ahead?
You can slice the potatoes ahead and store them in cold water to prevent browning. Drain and dry them thoroughly before seasoning and cooking. Once cooked, they're best served right away.
Why this recipe works in the Fritaire
The circulating heat crisps every single hasselback slice from the top down while keeping the interior tender and creamy. The glass bowl lets you watch the slices fan open and turn golden so you know exactly when they're ready. And because there's no coating breaking down at high temps, you're not wondering what's leaching into your food during the cook. Just potatoes, olive oil, and heat doing what they're supposed to.
Final take
Hasselback potatoes are the side dish that punches way above its weight. They look fancy, but the only real technique involved is the chopstick trick, which makes slicing foolproof. The result is golden, crispy edges and a tender interior with parmesan and fresh thyme as a finishing touch.
They're versatile enough to pair with almost any main dish and impressive enough for a special occasion. Once you make them this way, regular roasted potatoes start to feel a little boring.
If you want a potato side that earns compliments without extra effort, this is it.
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