How long to cook hasselback potatoes in an air fryer

At-a-glance cooking parameters

Temperature

375 °F

191 °C

Total time

35 min

per single layer

Flipping

Not needed

Internal temp

—

use visual cue

Hasselback potatoes air-fry in about 35 minutes at 375 °F (191 °C) with no flipping — a whole potato sliced thin most of the way through, fanned open, and brushed with oil or butter until the edges crisp and the inside turns soft and fluffy. The trick is to rest the potato between two chopsticks while you slice so the knife stops short of the bottom and the slices stay attached, then brush oil down into every cut so the fans splay and crackle. Use medium, evenly sized Yukon Gold or russet potatoes and check the centre with a knife before serving. Unlike Baked Potato (left whole and unsliced) or Potato Wedges (cut into separate wedges), the hasselback cut maximises crisp surface while keeping the potato in one piece; it's also distinct from Smashed Potatoes (boiled then flattened), Potato Skins (scooped halves), and Baby Potatoes (whole small potatoes). 4 ways to make them: garlic-herb butter, parmesan, loaded bacon-cheddar-chive, and ranch.

Per serving

Approximate values for a single portion of hasselback potatoes (USDA baseline, cooked, includes light air-fryer oil spray).

Calories

180 kcal

Protein

4 g

Fat

5 g

Carbs

31 g

Hasselback Potatoes in popular air fryer brands

Adjusted for how each brand actually heats. Tap a brand name to see every food we calibrate for it.

How to tell it’s done

Done when a knife or fork slides into the centre with no resistance, the fanned slices have splayed open, and the edges are deep golden and crisp. The inside should be soft and fluffy while the tops of the slices crackle. Thick potatoes that still feel firm in the middle need another 5–8 minutes — keep cooking rather than raising the heat, which only burns the fanned tops.

Step-by-step method

1. 1

   Prep

   Bring ingredients close to room temperature. Yes — brush or spray oil or melted butter generously into the cuts and over the top, then again partway through. The slits dry out and the fans won't crisp without it. Getting oil down between the slices is what makes the edges shatter-crisp.

2. 2

   Season

   Season with Garlic-herb butter (the benchmark): melted butter with minced garlic, rosemary or thyme, salt and pepper, brushed into the slits before and after cooking., Parmesan: tuck thin shavings or sprinkle grated parmesan between the slices for the last 8 minutes so it melts into the fans., Loaded: top the finished potatoes with crumbled bacon, shredded cheddar and chopped chives, like a fanned twice-baked., Ranch: toss with ranch seasoning before cooking and finish with a drizzle of ranch dressing..

3. 3

   Load

   Arrange 2 to 4 medium potatoes in a single layer (cut-side up); serves 2–4 for best convection airflow.

4. 4

   Cook

   Set the air fryer to 375 °F (191 °C) and cook for 35 minutes total.

5. 5

   Check & rest

   Check the visual doneness cue and serve immediately for best texture.

6. 6

   Store

   Refrigerate in an airtight container up to 3–4 days. Re-crisp at 375 °F (191 °C) for 4–5 minutes straight from the fridge — the microwave leaves them soft. The fanned edges soften as they sit, so they're best within a day.

Watch out for

• !Don't slice all the way through — rest the potato between two chopsticks or wooden spoon handles so the knife stops about ¼ inch from the bottom and the slices stay attached.
• !Brush oil or butter down into the cuts, not just on top, or the slices dry out and never fan open or crisp.
• !Use medium, uniformly sized potatoes (Yukon Gold or russet) so they cook through evenly; very large ones need extra time and may burn on top before the centre softens.
• !Gently fan the slices apart with a fork partway through so the heat reaches the inner edges and they crisp instead of steaming shut.
• !Check the centre with a knife before serving — the fanned tops brown fast and can look done while the middle is still firm.

FAQ about hasselback potatoes in an air fryer

What temperature should I cook hasselback potatoes at in an air fryer?

Cook hasselback potatoes at 375 °F (191 °C). The convection air at this temperature cooks the food gently — higher temperatures dry it out or scorch the surface.

How long do hasselback potatoes take in an air fryer?

Hasselback potatoes take 35 minutes at 375 °F (191 °C) with no flipping needed. Cook in a single layer for the air to circulate.

Do you need to flip hasselback potatoes in an air fryer?

No — hasselback potatoes cook evenly without flipping. The convection air reaches all sides simultaneously. Flipping is only needed for dense or thick foods where one side sits against the basket grate; this food does not benefit from it.

Do you need to preheat the air fryer for hasselback potatoes?

Preheating is optional for hasselback potatoes — most modern air fryers reach temperature in under 2 minutes and the food's total cook time already accounts for the ramp-up. If you do preheat, reduce the total time by 1–2 minutes and check earlier than usual.