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!
Servings: 4
Estimated Calories: 226
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)
- basting brush
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.
Recipe 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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