Air Fryer Hasselback Potatoes are simple and they bake faster and crispier than in an oven. A great potato side dish that even the kids will like. Slice up these pretty potatoes for your next dinner.
Classic and delicious, Hasselback Potatoes make a great side dish. They are pretty straightforward in their preparation but I added a little something to make them even better. Mushrooms!
They turned out pretty darn good! Then sprinkle with a little homemade nut-free vegan Parmesan cheese and the potatoes become over-the-top. You can do it! They aren’t hard at all.
What Are Hasselback Potatoes?
- It’s a recipe that was created in the 1940’s.
- You partially slice the potato in thin slices and then it is oiled, roasted/baked and sprinkled with a breadcrumb mixture.
- The name comes from the restaurant in Stockholm, Sweden, the Hasselbacken Restaurant where the recipe was first served.
- An interesting fact is the location has been the same for the Hasselbacken for over 400 years. The building has changed but not the location.
Slicing Hasselback Potatoes
Make the slices very thin. About 1/8″-1/4″.
You can eyeball it and slice the potatoes by hand but there’s a real good chance you’ll go all the way through the potato. Maybe more than once.
A handy trick is to place the potato in a wooden spoon that has a pretty good well. Slice straight down and the knife will hit the edges of the wooden spoon before going all the way through.
It’s still easy to slice the end off because potatoes often curve a lot at the ends so be careful.
I found a cool tool on Amazon. It’s called the Sur La Table Hasselback Potato Prep Set.
These Hasselback potatoes are prepared a little differently than traditional ones. Originally, the potatoes are sliced and drizzled with olive oil.
When you slice potatoes partially through they are almost as tight as if you hadn’t sliced them at all. The drizzled oil can’t even find it’s way into most of the slices.
Why not slip something in between each slice so that you can really get the oil in there. My choice was thinly sliced mushrooms.
You can see clearly in the photo below what I’m talking about. Now the oil can easily get between each slice.
You could use many other types of veggie slices too. Red onion strips would be really good too.
My air fryer is a T-fal and it might look different than yours but they will work the same. Mine has a non-adjustable temperature. It is always about 350°F.
So after the potatoes are prepared, place them in the air fryer. This is when you brush them with oil. It will keep your counters much cleaner.
I love the silicone type brush that you see in the photo below. They work so well and I feel as if they are much easier to keep clean.
You can cook as many potatoes as your air fryer can hold but I just wanted two for us.
Another thing is that you don’t have to peel the potatoes. The originals aren’t peeled I just like them this way.
Especially sliced so thinly. Sometimes the skin can lift off of the potato and then it can get burned. Not so terrible but not so pretty.
Down below the recipe card I put a picture of the Nut-Free Vegan Parmesan Cheese because I am so excited about it. I just know you’re going to love it.
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Air Fryer Hasselback Potatoes
- 2 russet potatoes
- 1/4 cup thinly sliced baby portabello mushrooms
- 2 tablespoons extra virgin olive oil (you can also sub melted dairy-free butter)
- 1/4 cup vegan Parmesan cheese, I used homemade nut free
- 1/4 teaspoon salt if so desired
- pinch black pepper
- Peel the potatoes and slice very thinly but not all the way through. See 'notes' below
- Slide a thin slice of mushroom into each slit.
- Place the potatoes in the air fryer and brush with half the oil.
- Air Fry at 350°F for 20 minutes.
- Move the potatoes if they are browning in one spot more than the other and brush with more oil.
- Air Fry at 350°F for another 20 minutes.
- Remove from air fryer and sprinkle with salt and pepper if so desired and sprinkle liberally with vegan parmesan cheese. The nut-free version is great with these potatoes.