- Preheat air fryer to 380F
- Add prepared and oiled potatoes to fryer and cook for 15 minutes
- Remove potatoes, oil again, cook for a further 15 minutes
- Remove potatoes, oil again, cook for a further 10 minutes
This recipe is based of using the COSORI Air Fryer (5.8QT model, affiliate link).
You can find myriad recipes online for how to prepare Hasselback potatoes. Essentially you’ll want to make a series of vertical slices through the potato. You’ll want to cut down through 3/4 of the potato at most being careful not to go right to the bottom.
To avoid doing this many cooks recommend placing wooden spoons either side of your potato when slicing, so the knife blade is stopped when it hits the spoon. I simply use a plate with raised edges, so the edge stops the knife cutting any further.
At any rate, to prepare your potato you’ll want to rinse and scrub thoroughly, being sure to then dry the potato well. Next, slice the potato as described above and season with salt and a little canola oil. I like canola for the high smoke point.
This is the final prepared Hasselback, good to be used in the recipe above. You’ll find yourself re-oil the potato a couple more times as it cooks. As such there’s no need to use too much at any stage, less is more here!