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Air fried hasselback potatoes on plate garnished with fresh rosemary sprigs.
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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!
Course Appetizer, Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 316kcal
Author Samantha Pickthall

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
US Customary - Metric

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

Calories: 316kcal | Carbohydrates: 44g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 16mg | Potassium: 1068mg | Fiber: 6g | Sugar: 2g | Vitamin A: 38IU | Vitamin C: 50mg | Calcium: 37mg | Iron: 2mg