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Easy Air Fryer Hasselback Potatoes

These Easy Air Fryer Hasselback Potatoes (aka Accordion Potatoes) are gorgeous, impressive, incredibly delicious, and they go with just about anything!

Crispy on the outside and soft, creamy and buttery on the inside, they take roasted/baked potatoes to the next level. One of the best potato side dishes ever!

What Are Hasselback Potatoes?

Hasselback potatoes are potatoes that are cut in such a way that, when roasted, they open up and resemble a fan or accordion.

To create this effect, before cooking, you thinly slice the potatoes without cutting them all the way through, leaving the bottom intact.

The potatoes are then brushed with melted butter before and during the roasting process. They can be seasoned simply with salt and pepper, like in this recipe, or other flavorings can be added to the butter, such as garlic, herbs, and spices.

Why Are They Called Hasselback Potatoes?

Hasselback potatoes are named after Restaurang Hasselbacken, the restaurant in Stockholm, Sweden where they were first served back in the 1950s (and which is still in business today).

So whether you want to impress guests, are cooking for a special occasion, or just want to make your weeknight dinner a little more fun and fancy, these potatoes are the way to go.

Not only are they easy, but Hasselback potatoes made in the air fryer are faster than cooking them in the oven!

the ingredients needed to make this recipe: golden potatoes, melted butter, salt and pepper

Ingredients You Need

Note: Ingredient amounts are in the recipe card below.

  • Potatoes (I use and recommend Yukon Golds; russets can also be used)
  • Butter
  • Salt
  • Pepper
  • Fresh parsley, for garnish (optional)

Special Equipment Needed

  • Air fryer (I use a 6-quart basket-style air fryer)
  • Basting brush

The above video is just a brief overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.

How to Cut Hasselback Potatoes

To cut Hasselback potatoes, you make thin crosswise slices (about ⅛ to ¼ inch thick) while leaving the bottom of the potato intact (about ¼ to ½ inch).

You can do this by eye, or you can put the potato in between the handles of two wooden spoons, two chopsticks or two skewers while slicing, like this:

a sliced potato between two wooden spoons with a knife and more sliced potatoes in the background

The spoons will help stop the knife from cutting all the way through the potato. Just pay close attention near the ends of the potato. Depending on the shape, they can be thinner and sit a little higher than the rest of the potato, so you may need to eyeball it so you don’t cut through.

Use a sharp knife and keep the blade as straight up and down as possible. If you cut at an angle, you could accidentally cut through and detach the previous slice.

If you’re into gadgets and plan to make these a lot, they do actually make Hasselback potato cutters!

Recipe Tips & Tidbits

  • I recommend Yukon gold potatoes (or other golden potatoes) for this recipe because they cook up soft and creamy on the inside while the skins get nice and crispy on the outside.
    • Russet potatoes can also be used; they will be fluffy rather than creamy on the inside. I do find that they can be a little dry, which is why the are my second choice. Use whichever potato you prefer!
  • Use smaller potatoes (about 6 ounces each). If the potatoes are too large, they will take longer to cook, and the outside may get overdone before the inside is cooked through. Plus, the smaller size is better suited for a side dish serving.
  • All the potatoes should be roughly the same size and shape so that they cook evenly and all get done at the same time.
  • I prefer to leave the skins on the potatoes for a crispier outside (plus more vitamins and minerals!), but you can peel them if you prefer.
  • Make sure to get the butter in between all the slices as well as on the skin. It’s so worth taking the time!
  • Don’t overcrowd the air fryer basket; you need that air circulation for maximum crispiness. I can easily fit four 6-ounce potatoes in my 6-quart air fryer basket.
  • The cooking time given is just a general guideline and can vary depending on your air fryer, the size and shape of the potatoes (you will need to decrease or increase the time for smaller or larger potatoes), and the thickness of your slices.

Recipe Variations

  • Experiment with adding garlic, herbs (fresh or dried), spices/spice blends, or even something like ranch seasoning to the butter.
  • Sprinkle on some cheese, such as parmesan or cheddar, during the last few minutes of cooking.
  • Add toppings to your finished potatoes, such as sour cream, bacon bits, chopped fresh chives, or thinly sliced green onions.
4 Hasselback potatoes in an air fryer basket

Storing Leftovers, Reheating, Make-Ahead and Freezing

Storing Leftovers

Store leftover Hasselback potatoes in an airtight container in the refrigerator for up to 3 to 4 days.

Reheating

The best way to reheat these Hasselback potatoes is in the air fryer at 350°F until heated through (about 5 minutes or so). The texture won’t be quite the same as when made fresh (and they can sometimes get a little too brown), but they will still be delicious!

Make-Ahead

For the best results, I don’t recommend making these ahead of time. They have the best crispy and creamy texture when served straight from the air fryer. That texture changes once they have been refrigerated and, although perfectly good when reheated, they’re just not the same.

Freezing

I don’t recommend freezing Hasselback potatoes. The texture will change too much.

2 Hasselback potatoes on a white plate with salt and pepper shakers in the background

What to Serve with Air Fryer Hasselback Potatoes

Hasselback potatoes are super versatile and really can be served with almost any dish!

They pair especially well with meat dishes – chicken, turkey, beef, pork, ham, lamb – and they are equally as good served alongside fish or seafood.

You could even serve them for breakfast or brunch alongside eggs instead of home fries or hash browns (I have done this many times, and it’s so good)!

I hope you try this Air Fryer Hasselback Potatoes recipe and love it as much as I do. Thanks for visiting today!

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More Potato Side Dish Recipes to Try

Looking for more easy air fryer recipes? Check out my air fryer recipes page!

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

4 Hasselback potatoes on a white plate sprinkled with parsley

Easy Air Fryer Hasselback Potatoes

These Easy Air Fryer Hasselback Potatoes (aka Accordion Potatoes) are gorgeous, impressive, incredibly delicious, and they go with just about anything!
Print Recipe Rate/Comment Pin Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 226
Author: Michelle / Now Cook This!

Ingredients

  • 4 (6 ounces each) Yukon gold potatoes, washed and dried
  • 4 tablespoons melted butter
  • salt, to taste
  • black pepper, to taste
  • fresh chopped parsley, for garnish (optional)

Special Equipment

  • air fryer (I use a 6-quart Instant Vortex basket-style air fryer)

Instructions

  • Slice each potato crosswise into ⅛ to ¼-inch slices but not all the way through (leave about ¼ to ½ inch on the bottom).
    I prefer making thinner ⅛-inch slices. Use a sharp knife and try to keep the blade as straight up and down as possible; if you cut at an angle, you could accidentally cut through and detach the previous slice.
    Tip: Place the potato between the handles of two wooden spoons, two chopsticks or two wooden skewers before slicing (see picture in post). This will help stop your knife from cutting all the way through the potato. Just pay close attention near the ends of the potato; depending on the shape, they can be thinner and sit a little higher than the rest of the potato, so you may need to eyeball it so you don't cut through.
  • Preheat the air fryer to 350°F.
    If your air fryer doesn't have a preheat cycle, set it to 350°F and let it run for 4 to 5 minutes.
  • While the air fryer is preheating, brush the potatoes with half of the melted butter, making sure to get the butter both on the outside of the potato as well as down in between the slices (gently pull the slices apart to do this, being careful not to break the potato).
  • Season the potatoes with salt and pepper, again making sure to get some of the seasoning down in between the slices.
  • Once the air fryer is preheated, place the potatoes, cut side up, into the basket, leaving space in between each one for the air to be able to circulate around them.
  • Air fry for 20 minutes.
  • Brush the potatoes with the remaining melted butter.
  • Continue air frying for an additional 20 minutes or until the potatoes are fork-tender and cooked through on the inside and to your desired level of crispiness on the outside.
    The cooking time given is just a general guideline and can vary depending on your air fryer, the size and shape of the potatoes (you will need to decrease or increase the time for smaller or larger potatoes), and the thickness of your slices.
  • Sprinkle the potatoes with chopped fresh parsley and season with additional salt and pepper, if desired. Serve immediately.

Notes

  • I recommend Yukon gold potatoes (or other golden potatoes) for this recipe because they stay creamy on the inside while the skins get nice and crispy on the outside. Russet potatoes can also be used; they will be fluffier on the inside, but I find that they can tend to be a little dry. Use whichever potato you prefer!
  • All the potatoes should be roughly the same size and shape so that they cook evenly and all get done at the same time.
  • I prefer to leave the skins on the potatoes for a crispier outside (plus more vitamins and minerals!), but you can peel them if you prefer.
  • Please refer to the post for tips on storing and reheating leftovers.
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