Air Fryer Hasselback Potatoes
Air Fryer Hasselback Potatoes are simple and they bake faster and crispier than in an oven.
Servings 2 Servings
- 2 potatoes - russet
- 1/4 cup mushrooms -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
- 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.
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. It looks pretty cool.
Serving: 1Potato | Calories: 250kcal | Carbohydrates: 27g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 314mg | Potassium: 918mg | Fiber: 5g | Sugar: 1g | Vitamin C: 24mg | Calcium: 64mg | Iron: 7mg