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one whole golden hasselback potato on an ordinary plate with many thin crosswise slices fanned slightly apart above an intact joined base and crisp browned edges with a light butter sheen, with no detached potato chips, cheese, bacon, herbs or garnish
Rachel Kim

Air Fryer Hasselback Potatoes

A hasselback potato needs thin cuts that stop above the bottom, leaving the base joined so the slices open into a fan instead of falling into separate chips. Set chopsticks or wooden spoon handles beside the potato as a guide, but slow down at the tapered ends where the blade can still reach the cutting board. The first lower-temperature cook softens the center enough for the cuts to separate, giving you room to brush a little butter between them. A hotter finish then colors the exposed edges while the connected base stays tender. Use potatoes of the stated medium size and check with a skewer near the base, because pretty browned tips do not tell you whether the thickest uncut part is ready to eat.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 medium Yukon Gold potatoes about 6 oz each, scrubbed and dried
  • 1 tsp olive oil
  • 1/2 tsp fine salt
  • 1/8 tsp black pepper
  • 1 tbsp unsalted butter melted

Method
 

  1. Place one potato between two wooden chopsticks on a board. Cut crosswise slices about 1/8 inch apart, stopping about 1/4 inch above the bottom so the base stays joined; take extra care at the narrow ends. Repeat with the second potato.
  2. Preheat a 5-quart or larger air fryer to 350°F for 3 minutes. Rub potatoes with oil and season with salt and pepper, working a little seasoning into the cuts without forcing them apart.
  3. Place cut-side up in the basket and air fry for 25 minutes. Transfer briefly to a plate and gently brush melted butter across the tops and between the cuts as they open.
  4. Return to the basket, raise the temperature to 400°F and cook for 15 to 20 minutes until the slice edges are golden and a skewer passes through the joined base easily. Add 5 minutes if the base remains firm.
  5. Rest for 3 minutes and serve one whole fanned potato per person, keeping the bottom connected.