Garlic Butter Hasselback Potatoes in Air Fryer
User Reviews
5
Garlic Butter Hasselback Potatoes in Air Fryer
Description
This recipe uses medium-sized potatoes sliced thinly crosswise to create the classic Hasselback style, with the slices stopping short of the bottom to maintain the shape. After soaking in ice water to remove excess starch and drying well, the potatoes are brushed with melted butter infused with finely chopped fresh parsley, thyme, rosemary, and minced garlic. They are air fried initially at 380°F for 10 minutes, then basted again and cooked for an additional 5 to 10 minutes until tender.
The result is a crispy exterior with golden edges between each slice, with soft potato inside. Optional garnishes include cooked bacon, cheddar cheese, smoked paprika, green onions or chives, and sour cream to enhance flavor and creaminess. The recipe also notes adaptations for oven baking if preferred.
To ensure even cooking, potatoes should be arranged single layer in the air fryer basket without overcrowding. Cooling and reheating instructions include using the air fryer or microwave, with freezing tips that preserve texture by reheating wrapped in foil.
Ingredients
- 4 medium potato washed, may also use Russets, Red or Sweet Potatoes, Yukon gold variety
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 cup butter melted
- 1 teaspoon parsley finely chopped, sub with ½ teaspoon dried parsley
- 1 teaspoon thyme finely chopped, sub with ½ teaspoon dried thyme
- 1 teaspoon rosemary finely chopped, sub with ½ teaspoon dried rosemary
- 2 cloves garlic minced, sub with 1-2 teaspoons garlic powder
Optional Garnishes & Toppings
- 1/4 cup Bacon cooked and chopped or sub with bacon bits
- 1/2 cup cheddar cheese grated or shredded, or your favorite cheese, sharp
- 1/4 teaspoon smoked paprika garnish
- 1-2 green onions chopped or chives
- 1/2 cup sour cream optional
Instructions
- Wash and scrub the potatoes, pat dry.
- 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
- To bake in the oven, preheat to 425°F and cook potatoes on a lined baking sheet for 50-65 minutes until crispy and golden.
- Arrange potatoes in a single layer in the air fryer; overcrowding may cause uneven cooking.
- Refrigerate leftovers in an airtight container for up to three days and reheat in the air fryer or microwave.
- Frozen cooked potatoes can be wrapped in foil and stored for 2-3 months; thaw overnight and reheat in the air fryer at 350°F, removing foil near the end.
- Potato skins are left on for flavor but can be peeled after washing if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 337kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 338mg | 14% |
| Potassium | 733mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 35mg | 39% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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