Air fryer Mini hasselback potatoes

I’ll never forget the first time I made Air fryer Mini hasselback potatoes for a get-together. I wanted a show-stopping appetizer, and the aroma of garlic and herbs that filled my kitchen told me I had a winner. That perfect combination of crispy, seasoned edges and a fluffy, tender interior is just incredible. They were gone in minutes! It’s amazing how the air fryer can create such fantastic textures, much like it does with my favorite air fryer pineapple.

What Makes This Air fryer Mini hasselback potatoes So Special?

Honestly, what makes this recipe so special is its simplicity and elegance. In just 15 minutes of prep and 25 minutes of cooking, I can have an appetizer that looks like it took hours. The magic is in the ingredients: creamy Yukon Gold potatoes, rich unsalted butter, and a generous coating of garlic and Parmesan. It’s my go-to for making any meal feel a little more gourmet without any of the stress. These Air fryer Mini hasselback potatoes are proof of that.

Choosing the Best for Your Air fryer Mini hasselback potatoes

I always reach for mini Yukon Gold potatoes for their creamy texture. Using a block of Parmesan and grating it fresh makes all the difference in flavor. Simple, high-quality ingredients are key for the best appetizers, a rule I also follow for my chili garlic deviled eggs.

Antonio

Air Fryer Mini Hasselback Potatoes

Crispy on the outside, fluffy on the inside, these air fryer mini Hasselback potatoes are a stunning and delicious side dish that's surprisingly easy to make.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: American, Contemporary

Calories: 325

Ingredients Equipment Method Notes

Ingredients

  

For the Potatoes

• 1.5 lbs mini Yukon Gold or red potatoes about 12-15 potatoes, washed and dried
• 2 tbsp olive oil
• 2 tbsp unsalted butter melted
• 3 cloves garlic finely minced
• 1 tsp dried rosemary crushed
• 1 tsp dried thyme
• 1 tsp kosher salt or to taste
• 1/2 tsp black pepper freshly ground

For Garnish (Optional)

• 2 tbsp fresh parsley chopped
• 1/4 cup grated Parmesan cheese

Equipment

• Air Fryer
• Sharp Knife
• Large mixing bowl
• Two chopsticks or wooden skewers

Method

 

• Prepare the Potatoes: Wash and thoroughly dry the mini potatoes. Place one potato on a cutting board between two chopsticks or wooden skewers. The chopsticks will act as a stopper to prevent you from cutting all the way through.
• Slice the Potatoes: Using a sharp knife, make thin, parallel cuts across the top of the potato, about 1/8-inch apart. The knife will stop at the chopsticks, leaving the base of the potato intact. Repeat with all remaining potatoes.
• Create the Seasoning: In a large bowl, whisk together the olive oil, melted butter, minced garlic, dried rosemary, dried thyme, kosher salt, and black pepper.
• Coat the Potatoes: Add the sliced potatoes to the bowl with the seasoning mixture. Gently toss to coat, using your hands or a pastry brush to ensure the oil and herbs get down into the slices. Let them sit for a few minutes to absorb the flavors.
• First Cook: Preheat your air fryer to 380°F (190°C). Arrange the seasoned potatoes in the air fryer basket in a single layer, cut-side up. Do not overcrowd the basket; cook in batches if necessary. Air fry for 15 minutes.
• Second Cook for Crispiness: After 15 minutes, carefully open the air fryer. The slices should have started to fan out. Brush the potatoes with any remaining seasoning mixture from the bowl. Return the basket to the air fryer and cook for an additional 8-10 minutes, or until the potatoes are tender on the inside and the edges are golden brown and crispy.
• Garnish and Serve: Carefully remove the hot Hasselback potatoes from the air fryer. Garnish immediately with fresh parsley and grated Parmesan cheese, if using. Serve hot as a perfect side dish or appetizer.

Notes

Tip for Slicing: The chopstick trick is a game-changer for perfect Hasselback cuts. It guarantees you won't slice all the way through the potato.
Even Cooking: Try to use potatoes of a similar size to ensure they all cook evenly in the air fryer.
Variations: Feel free to experiment with different herbs like sage or spices like smoked paprika or onion powder in the seasoning mix.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for 3-4 minutes at 350°F (175°C) to restore their delicious crispiness.

How I Make Air fryer Mini hasselback potatoes

My process is simple. I start by carefully making thin slices into each mini potato, being careful not to cut all the way through. This creates those classic fans. Then, I mix the melted butter, olive oil, and all those fragrant herbs and garlic together. I brush this mixture generously over the potatoes, making sure it gets into all the little cuts. A quick trip to the air fryer, and these Air fryer Mini hasselback potatoes come out golden and perfectly crispy. It’s that easy!

My Tips for the Perfect Outcome

• Use two chopsticks as a guide to prevent slicing through the potatoes.
• Ensure potatoes are similar in size for even cooking.
• Don’t overcrowd the air fryer basket.
• Brush with more butter halfway through for extra crispiness.

How I Serve and Store This Dish

I love serving these Air fryer Mini hasselback potatoes straight from the air fryer, sprinkled with fresh parsley and extra Parmesan. They are fantastic on their own or with a side of sour cream for dipping. If I have any leftovers, I store them in an airtight container in the fridge for up to 3 days. To bring back that amazing crispiness, I just reheat them in the air fryer for a few minutes until they’re warmed through.

faq 1

Absolutely! While I love the creamy texture of Yukon Golds, small red potatoes work beautifully too. The key is to choose potatoes that are small and relatively uniform in size. This ensures your Air fryer Mini hasselback potatoes cook evenly and you get that perfect crispy-to-fluffy ratio in every single bite.

faq 2

You can! To get a head start, I sometimes slice the potatoes and keep them in cold water for up to an hour to prevent browning. Then, I just pat them completely dry before brushing on the butter mixture and air frying. This makes prepping for a party so much easier and stress-free.

faq 3

Feel free to get creative! This recipe is wonderful with fresh herbs if you have them on hand. I sometimes swap in fresh rosemary or thyme. A little bit of chopped chives or even a pinch of paprika in the butter mixture can add a lovely new dimension to these Air fryer Mini hasselback potatoes.

faq 4

The most common culprit is overcrowding the basket. Make sure the potatoes are in a single layer with space for air to circulate. Also, ensure you pat the potatoes very dry before adding the butter mixture. A final tip is to give them a second brush of butter halfway through cooking for maximum crisp.

This Air fryer Mini hasselback potatoes recipe holds a special place in my heart, and I hope it brings as much joy to your table as it does to mine. If you try it, I’d absolutely love to hear what you think and see your creations in the comments below!

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