Easy Air Fryer Mini Hasselback Potatoes
These crispy Air Fryer Hasselback Baby Potatoes with garlic and rosemary roast in just 30 minutes in the air fryer. Perfect for a quick, delicious side dish!
Servings 4 serves
Calories 316kcal
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 Gold Potatoes
Instructions
- Prepare Glaze: In a small mixing bowl, combine olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, cumin, salt, and pepper. Whisk until well combined. Set the glaze aside to marinate while you prepare your potatoes.
- Prepare Potatoes: Cut the potatoes widthways into fan-like cuts, about 3mm-4mm thickness, making sure not to cut all the way through.
- Brush with Glaze: Place the potatoes in a large roasting dish. Generously brush the glaze over each potato, ensuring it seeps into the cuts for maximum flavor.
- Arrange in Air Fryer: Transfer the potatoes to the air fryer basket. Depending on the size of your air fryer, you may need to cook them in batches. For best results, do not stack the potatoes on top of each other.
- Cook: Set the air fryer to 200°C (400°F) and cook the potatoes for 15-20 minutes until they are crispy, golden, and cooked through. Check for doneness and adjust the time if necessary depending on your air fryer model.
- Serve: Remove the potatoes from the air fryer basket and serve immediately. Enjoy!
Notes
Store Leftovers: Place leftover baked potatoes in an airtight container and refrigerate for up to 3-4 days.
Reheat: To reheat, place the leftover baked potatoes in the air fryer at 200ºC (400ºF) for 10-15 minutes, or until thoroughly warmed. If you're concerned about the potatoes browning too much or burning, consider lowering the temperature slightly or wrapping them in foil.
Make Ahead Tips: Prepare the potatoes as per the recipe, allow them to cool completely, and then store them in an airtight container in the refrigerator. For optimal freshness and taste, use them within 2 days.
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