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Air Fryer Hasselback Potatoes with Garlic Herb Butter

Air fryer Hasselback potatoes are sliced into crisp-edged fans and cooked until tender in the center. A brush of garlic herb butter adds fresh parsley and thyme between the slices.
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Prep Time 10 minutes
Cook Time 49 minutes
Resting time 5 minutes
Total Time 1 hour 4 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 2 russet potatoes medium, about 8 ounces each
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the garlic herb butter
  • 3 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 tbsp fresh parsley chopped
  • 0.5 tsp fresh thyme chopped

Equipment

  • 1 6-quart air fryer

Method
 

Prepare and cook the potatoes
  1. Preheat a 6-quart air fryer to 375°F for 3 minutes.
  2. Scrub and dry the potatoes.
  3. Place each potato between two chopsticks and slice crosswise at 1/8-inch intervals, stopping about 1/4 inch from the bottom so the slices stay attached.
  4. Brush the potatoes all over and between the slices with olive oil.
  5. Season with the salt and pepper.
  6. Set the potatoes in the air fryer basket and cook at 375°F for 30 minutes.
Make and apply the garlic herb butter
  1. Melt the butter in a small saucepan over low heat.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Remove from the heat and stir in the parsley and thyme.
  4. Brush the garlic herb butter over the potatoes and into the slices.
  5. Air-fry at 375°F for 10 to 15 minutes, until the edges are crisp and a thin knife slides easily into the centers.
  6. Rest the potatoes for 5 minutes before serving.

Notes

For even slicing, keep the chopsticks snug against each potato so the slices stay attached. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes can become mealy. For a dairy-free option, use a plant-based butter.