Air Fryer Hasselback Potatoes

4.74 from 30 votes

Thinly sliced potatoes are stuffed with mushrooms, brushed with oil, and air fried to perfection. Top with vegan parmesan for a perfect side dish for any meal!

Course Side Dish

Cuisine Potatoes

Prep Time 15

Cook Time 40

Total Time 55

Servings Servings

Calories 250kcal

Author Ligia Lugo

Ingredients

2 potatoes - russet
¼ cup mushrooms -thinly sliced baby portabello mushrooms
2 tablespoons extra virgin olive oil - (you can also sub melted dairy-free butter)
¼ cup vegan Parmesan cheese - I used homemade nut free
¼ teaspoon salt
pinch black pepper

Instructions

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.

Notes

Make the slices very thin. About ⅛"-¼".

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. It looks pretty cool.

Nutrition