These are the kind of potatoes that look like you put in way more effort than you actually did. As they cook, the slices open up, the edges get crispy, and the inside stays soft.
With a simple smoked cheese dip (and a bit of bacon if you want), it turns into something really comforting without being complicated at all.
What Are Hasselback Potatoes?
They’re just whole potatoes sliced thinly across the top, but not all the way through. As they cook, those slices open up a bit and create that fan shape.
What’s nice about it is that the heat and seasoning get into every layer, so you end up with crispy edges and a soft middle. In the air fryer it works especially well, because the hot air hits all those little slices and makes them golden.
So you get the best of both — crunchy on the outside, soft inside.
Recipe Details
Difficulty – Easy
Prep Time – 15 minutes
Cook Time – 25 minutes
Total Time – 40 minutes
Servings – 4
More ideas: Easy Creamy Egg and Cheese Pasta
Easy Slow Cooker BBQ Pulled Pork Sandwiches
Ingredients
Ingredient Notes & Substitutions
If you don’t have smoked cheese, cheddar or gouda work really well. No cream cheese? Mascarpone or even ricotta will give you a similar creamy texture.
If you’re skipping bacon, you can use crispy pancetta or just go with sautéed mushrooms. And if you don’t have smoked paprika, regular paprika with a pinch of chili flakes gives a similar flavor.
Instructions
- Wash the potatoes thoroughly and pat them dry, leaving the skins on.
- Place a potato on a cutting board and set two wooden spoons or chopsticks along its long sides so the potato sits between them.
- Using a sharp knife, cut thin slices across the potato, slicing down until the knife touches the spoons so the potato stays connected at the bottom.
- The goal of the Hasselback technique is to cut many thin slices without cutting all the way through, so the potato stays whole but opens like a fan while cooking.
- Continue making slices every few millimeters along the whole potato so it looks like a fan but still holds together.
- Repeat with the remaining potatoes, keeping the slices fairly close together so they open nicely while cooking.
- Brush the potatoes generously with olive oil, letting some of the oil drip between the slices.
- Tip: A pastry brush helps coat the slices evenly so the edges crisp better.
- Sprinkle the potatoes with salt, black pepper, smoked paprika, and garlic powder.
- Preheat the air fryer to 190°C / 375°F for about 3 minutes.
- Place the potatoes in the air fryer basket and cook for 20–25 minutes, until the slices begin to separate and the edges turn golden.
- Tip: If the slices stay closed, gently fan them apart with a fork halfway through cooking.
- While the potatoes cook, place the chopped bacon in a small pan over medium heat and cook until crisp.
- Transfer the bacon to a plate lined with paper towel and keep the bacon fat in the pan.
- Add the cream cheese, grated smoked cheese, and milk to the warm pan and stir slowly until the mixture melts into a smooth dip.
- Tip: Stir gently and keep the heat low so the cheese melts smoothly instead of separating.
- Serve the hot potatoes with the warm smoked cheese dip and scatter the crispy bacon over the top.
Tips & Notes
When slicing the potatoes, try not to cut all the way through — they need to stay connected at the bottom so they hold that shape while cooking.
Don’t be shy with the oil either. It helps the slices crisp up and keeps everything from tasting dry. And like always with the air fryer, give them a bit of space — if they’re too close together, they won’t get those crispy edges.
A slightly higher temperature works better here. That’s what gives you those golden edges while the inside cooks through properly.
If you’re wondering about potatoes, go for ones that hold their shape — waxy or medium-starch work best. You can also prep them a few hours ahead and keep them in the fridge until you’re ready to cook.
And if you don’t have an air fryer, the oven works too — just give them a bit more time.
Try this next: Air Fryer Crispy Chicken Wings
Crispy Skin Chicken with Garlic Herb Potatoes
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