I like to leave the skin on for extra crispiness but this is a personal preference and if you prefer to peel the potatoes, go for it. Others like Yukon Gold or red potatoes can be used but the edges just won’t get as crispy. They have plenty of starch in them to get nice and crispy on the outside while the inside stays tender and soft. I personally think Russet potatoes are the best white potato to use for hasselback potatoes. I thought the air fryer had peaked with this crispy okra recipe I shared last year but I was proven wrong with these air fryer hasselback potatoes.Īnd I’m glad I was! INGREDIENTS TO MAKE AIR FRYER HASSELBACK POTATOES It also makes quick work of cooking the potato to the perfect tenderness inside while the magic happens on the outside. And crispy edges are what the air fryer was built for!
The entire beauty of the hasselback potato is the wonderfully buttery crispy edges. I’ve since eaten lord knows how many potatoes in the past decade but never again did I “hasselback” them so to speak.īut now that air fryers exist, it’s time to revisit the amazing hasselback potato because this countertop appliance couldn’t be more perfect for this kind of recipe. I jumped on that bandwagon with these rosemary hasselback sweet potatoes but then as the trend faded away, completely forgot about them.
When I first started blogging (in 2011!), hasselback potatoes were all the rage. Seasoned simply with garlic, salt, pepper and fresh chives, they pair perfectly with almost any meal and couldn’t be easier to make! Golden brown with crispy buttery edges, these hasselback potatoes made in the air fryer are the ultimate side dish.
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