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If you want a different way to switch up your regular potato side, then you need to try Hasselback potatoes! I first saw these online at the airport on my way to my Manila trip in December 2025, and I knew I’ve really wanted to try them out! They’ve been on my bucket list for over half a year now, so I’m excited to finally share this recipe with you!
Those who have followed the blog for some time know that I love to explore a new cuisine every month. This month we’re exploring Sweden, and I honestly didn’t know that Hasselback potatoes are Swedish! That was a fantastic discovery, which led to the perfect opportunity to share this recipe now! As I mention in my brand new motivational guide to explore your potential in the kitchen and to make cooking more fun than ever before, the Chef’s Mindset, Hasselback potatoes really fit the bill to put your heart on a plate. When you see the ingredients for these potatoes, they appear simple, but they’re really packed with deliciousness and they’re really a great way to switch up your typical potato side!
To follow along with how we slice our potatoes and air fry them to a perfect crispiness on the outside with fluffiness inside, then be sure to watch the video! If you’re not already, I would appreciate it if you could please subscribe to my YouTube channel, and don’t forget to press the bell button so you’re notified when all of my new recipes are live! Let’s get air frying!
What are Hasselback Potatoes?▼
Hasselback potatoes, or Hasselbackspotatis, are a classic Swedish potato dish that originated at the Hasselbacken restaurant in Stockholm in 1953. A potato is sliced into thin, evenly spaced cuts without cutting all the way through, creating a fan-like shape. As the potato cooks, the slices open up, allowing the edges to become golden and crispy while the inside stays soft and fluffy. The increased surface area also promotes the Maillard reaction, giving Hasselback potatoes their signature crunchy texture.
What Potato Should I Use For Hasselback Potatoes?▼
Russet potatoes are the best choice for Hasselback potatoes because their high starch content creates the crispiest edges and a light, fluffy interior. Choose medium-sized potatoes that are similar in size so they cook evenly. Before slicing, wash and dry the potatoes thoroughly, then cut about 75% of the way through, leaving the base intact so the potato holds together while the slices fan open during cooking.
Do You Peel the Potatoes?▼
You can choose to peel the potatoes if you like - although you will lose out on 2 things. Crispy potato skins are simply amazing - although understandable if you dislike them.
Second, the skins will protect the potatoes from drying out too much while air frying. The skins can take much more of a beating that the actual potato flesh.
Why You’ll Love This Recipe!
- Easy to make: These potatoes are pretty straightforward!
- Mostly hands-off dish: You will need to exercise a certain technique to make the slits in the potatoes, then the air fryer takes care of the rest!
- Minimal ingredients: Potatoes, butter, and seasonings are really all we’ll need!
- Perfect for a crowd: You can easily make many potatoes for a crowd! However, keep in mind the size of your air fryer basket as a limitation.
Tools Needed for Air Fryer Hasselback Potatoes
Ingredients for Hasselback Potatoes
Let’s see what we’ll need for amazing hasselback potatoes in the air fryer! You can save the recipe for later and find all ingredients and their quantities by scrolling to the bottom of this post for the FULL PRINTABLE RECIPE CARD or by pressing the “Jump to Recipe” button. By default, this recipe will make 3 potatoes.
- Potatoes: I’m using russet potatoes here. They can be any size you want, but I suggest the larger the better!
- Compound butter: I’m using my garlic-herb compound butter here. You can use plain butter, if desired.
- Bay leaves: We’ll be adding fresh bay leaves in the slits of the hasselback potatoes.
- Olive oil: You can spray some additional olive oil halfway through/
- Salt and pepper: To season the filling.
How to Make Hasselback Potatoes
Wash and dry the potatoes. Then use a sharp knife to slice the potatoes 75% of the way through - ensure you don't cut all the way.
Tips and Tricks for Cutting the Potatoes Perfectly
The key to great Hasselback potatoes is making thin, even cuts without slicing all the way through. Aim to cut about 75% of the way down so the potato stays intact but the slices can fan open as they cook. I personally use my fingers as a guide, placing them on either side of the potato to help control the depth of each cut. If you’re new to making Hasselback potatoes, you can also place a pair of chopsticks or wooden spoons alongside the potato to act as a physical stop for your knife. Make each slice about 3 to 4 mm apart for the best balance of crispy edges and a fluffy center.
Brush the olive oil or melted butter all over the outside and inside the potatoes. Season with salt and pepper and then stuff a couple bay leaves between the slices of the potatoes.
Preheat the air fryer to 390 F. Place the prepared potatoes on a tray in the air fryer basket and cook for 25-30 minutes.
After about 15 minutes, pause the air fryer and add another layer of molten butter or olive oil and continue to cook until the potatoes are cooked through.
To serve, brush more molten butter and garnish with freshly chopped chives.
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