Easy Air Fryer Mini Hasselback Potatoes
Easy Air Fryer Mini Hasselback Potatoes are extra crispy baked potatoes seasoned with garlic and rosemary and baked in the air fryer for 30 minutes!
Baking potatoes in the air fryer is easy and quick, especially doing them Hasselback style.
Whether it be these baby potatoes or my sweet potato hasselbacks.
Just like my Air Fryer Sweet Potato Wedges, the result is crunchy skin with a pillowy soft inside.
Another version of mini potatoes are my Air Fryer Canned Potatoes.
Serve these mini hasselbacks as your Christmas potatoes for the holidays. They make a great flavorsome side dish!
They’re just like crispy roasted potatoes but instead of the oven, baking them in the air fryer reduces the cooking time, making it convenient for you!
They’re cut halfway into fan-like slices and brushed with an olive oil-based garlic and rosemary glaze, they make the perfect quick side to include with your main dish.
They make a great side dish to a Vegetable Tomato Lasagna.
Or make it a meal by pairing them with these delicious Honey Soy Vegetable Skewers.
🥔 Why You Will Love This Recipe
- Quick to make.
- Baked in the air fryer.
- Under 10 ingredients.
- Glazed with fresh rosemary herb and garlic.
- Small potatoes to feed a crowd.
🧀 Toppings
Try these toppings when your potatoes are finished baking to take the deliciousness to the next level:
- Sour cream.
- Greek yogurt.
- Butter.
- Sweet chili sauce.
- Shredded cheese.
- Fresh chives, spring onion or parsley.
- Guacamole.
- Bacon.
🥘 Serving Suggestions
Serve your hasselback potatoes alongside your main meal such as a piece of meat, barbeque or a casserole.
Here are some more of my favorite vegetarian mains to enjoy these potatoes with:
🍠 Variations
You can use either Russet potatoes or Yukon potatoes as they work best in the air fryer. However, if you don’t have any white potatoes on hand, try sweet potatoes!
Use the smallest sweet potatoes you can find and follow this recipe as instructed.
You may have to alter the cooking time so keep an eye on them and they’ll be ready when they’re crispy on the outside and soft on the inside.
📋 Ingredient Notes & Substitutions
There is a full list of ingredients in the recipe card at the bottom of this post.
- Small white potatoes – use either small Russet or Yukon potatoes. I get a bag of them as those are usually smaller. They can be either washed or brushed.
- Olive oil – use extra virgin olive oil for the best results or try another vegetable oil of your choosing.
- Garlic cloves – fresh garlic is best. If you don’t have garlic cloves, substitute them with 1 teaspoon of garlic powder.
- Fresh rosemary herb – great if you have it growing in your garden! Can be substituted with 1 tablespoon of dried rosemary.
🔪 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: In a small mixing bowl, combine all glaze ingredients and whisk until well combined. Set aside to marinate while you prepare your potatoes.
Step two: Cut the potatoes widthways into fan-like cuts, about 3mm-4mm thickness, and do not cut all the way through.
Step three: Place potatoes in a large roasting dish and generously brush the glaze over each potato.
Step four: Place potatoes in the air fryer basket, you will have to cook them in batches depending on how many your basket can hold. TIP: for best results, don’t stack the potatoes on top of each other.
Step five: Cook potatoes in the air fryer at 200ºC (400ºF) for 15-20 minutes until crispy, golden, and cooked through. Remove from the basket and serve immediately. Enjoy!
💭 Tips For Recipe Success
- Go slowly when cutting your potatoes into fan-like slices and be careful not to cut all the way through to the bottom.
- The narrower your cuts, the crisper your potatoes will be.
- Brush the seasoned olive oil glaze between the cuts to ensure the flavor is well distributed.
- There is no need to turn or rotate the potatoes in the air fryer.
⏲️ Storage Instructions
Store leftover baked potatoes in an airtight container, refrigerated, for 3-4 days.
Reheat leftover baked potatoes back in the air fryer at 200ºC (400ºF) for 10-15 minutes or until warmed through. To avoid them browning too much or burning, turn the temperature down or wrap them in foil.
Make ahead of time by following the recipe instructions, cooling the potatoes completely and storing them in an airtight container, refrigerated, for no longer than 2 days for the best results.
💬 Recipe FAQ’s
That is up to you! I prefer to leave the potato skin on for extra crunch and flavor but you’re more than welcome to remove the peel. Keep in mind you won’t get a crispy outer layer.
Yes! If you have a hasselback cutter, use it! It will make the process faster for you. Who knew there was such a thing?!
Yes! I encourage you to get creative if you desire. Crispy baked potatoes pair well with so many different seasonings.
Yes! Simply follow the recipe as instructed but get your oven pre-heated to 200ºC (400ºF), place your cut potatoes in a large roasting dish, brush over the glaze and bake them for 45-50 minutes or until ready.
Easy Air Fryer Mini Hasselback Potatoes
Ingredients
- 1/4 cup extra virgin olive oil
- 1 large clove garlic, minced
- 2 Tbsp fresh rosemary, roughly chopped
- Zest of 1 small lemon
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 1 kg (14-16) small white potatoes, Chat, Russet or Yukon
Instructions
- In a small mixing bowl, combine all glaze ingredients and whisk until well combined. Set aside to marinate while you prepare your potatoes.
- Cut the potatoes widthways into fan-like cuts, about 3mm-4mm thickness, and do not cut all the way through.
- Place potatoes in a large roasting dish.
- Generously brush the glaze over each potato.
- Place potatoes in air fryer basket, you will have to cook them in batches depending on how many your basket can hold. TIP: for best results, don’t stack the potatoes on top of each other.
- Cook potatoes in air fryer at 200ºC (400ºF) for 15-20 minutes until crispy, golden, and cooked through.
- Remove from basket and serve immediately.
- Enjoy!
Notes
- Go slowly when cutting your potatoes into fan-like slices and be careful not to cut all the way through to the bottom.
- The narrower your cuts, the crisper your potatoes will be.
- Brush the seasoned olive oil glaze between the cuts to ensure the flavor is well distributed.
- There is no need to turn or rotate the potatoes in the air fryer.
- Store leftover baked potatoes in an airtight container, refrigerated, for 3-4 days.
- Reheat leftover baked potatoes back in the air fryer at 200ºC (400ºF) for 10-15 minutes or until warmed through. To avoid them browning too much or burning, turn the temperature down or wrap them in foil.
- Make ahead of time by following the recipe instructions, cooling the potatoes completely and storing them in an airtight container, refrigerated, for no longer than 2 days for the best results.
Nutrition
First published in November 2018, this recipe was updated in November 2023 to include new step-by-step images, expert recommendations, storage guidelines and more.
Mini anything is the best – even potatoes! These look perfect!
Hi Melissa! Thanks so much! I agree with you 100% 😀 Especially potatoes, so crispy and golden, perfect to enjoy with dinner right?! x
These hasselback potatoes look stunning! and that extra virgin olive oil glaze is off the hook! love this recipe
Hi Albert, thanks so much! The glaze pairs perfectly and makes these potatoes extra crispy and delicious! 🙂