Today I'll show you how to quickly make the perfect garlic butter Hasselback potatoes in the Air Fryer! Crisp and golden brown outside, soft and tender on the inside splashed with fresh herb butter and simple seasonings.
Slice the Potatoes thinly, crosswise, leaving a base at the bottom to hold them together. Use a Hasselback potato slicer for this, or place a wooden spoon or chopstick on either side of the potato and slice down to that stop point. Submerge the sliced potatoes in an ice water bath for 30 minutes to remove starch, then dry them well with paper towels.
While the potatoes are soaking, preheat air fryer to 380° F (193° C).
In a small bowl combine the melted butter, parsley, thyme, rosemary and garlic.
Placing the potatoes on the bottom of your air fryer basket, not crowding them (do in batches if needed). Brush half the amount of herbed butter on the potatoes and between the slices (careful not to break apart) and sprinkle with salt and pepper.
Close the air fryer and cook for 10 minutes, then open and apply the remaining butter mixture. Close and cook an additional 5-10 minutes, until tender.
Optional, top with Bacon, Cheese, Paprika, Green Onion, and Sour Cream if desired.
Notes
For Variations, Substitutions, Frequently Asked Questions and More Tips, refer back to the recipe post.
All air fryers cook at slightly different temperatures and rates; test with your particular brand, adjusting to desired doneness.
There’s no need to peel the potatoes. If preferred, you may peel them after washing, but the skins are yummy!
For best results, place potatoes in a single layer in the basket. Overcrowding will cause them to cook unevenly and incorrectly.
Storage Tips
Refrigerate Leftovers - Allow them to cool completely, then seal them in an airtight container or baggie to keep in the fridge for three days.
Reheat: Return them to a 380° F preheated air fryer for 5-6 minutes or until heated through. They can also be easily reheated in the microwave and wrapped in a moist paper towel to prevent the dish from drying.
Freeze | Wrap completely cooled potatoes well in foil, and store in a freezer baggie or an airtight container. Freeze 2-3 months. Thaw overnight in the fridge, or keep wrapped in foil and reheat 350°F in air fryer for 20-30 minutes; remove foil during the last 10 minutes of air frying. Note: The texture of the potato will change when frozen.
Oven Baked Hasselback Garlic Potato Instructions | Preheat the oven to 425°F (220 ° C) and line a baking sheet with foil, spray with cooking spray or rub with oil. Proceed with the recipe, baking potatoes in the oven for 50-65 minutes until crispy and golden brown on the outside and soft on the inside.