The Ultimate Crispy Mini Hasselback Potatoes (Easy Air Fryer Recipe!)
Imagine a platter of the most perfect potatoes you’ve ever seen. Each one is a miniature masterpiece, with dozens of paper-thin slices that fan out, creating an incredible contrast of shatteringly crisp, golden-brown edges and a fluffy, tender interior. That, my friends, is the irresistible magic of mini Hasselback potatoes, and they are so much…
Imagine a platter of the most perfect potatoes you’ve ever seen. Each one is a miniature masterpiece, with dozens of paper-thin slices that fan out, creating an incredible contrast of shatteringly crisp, golden-brown edges and a fluffy, tender interior. That, my friends, is the irresistible magic of mini Hasselback potatoes, and they are so much easier to make than they look.
Here’s the thing about Hasselback potatoes: they have a reputation for being a bit fussy. For years, I was intimidated by the thought of making all those tiny, perfect cuts. But then I discovered the “chopstick trick,” a simple, genius hack that makes the process completely foolproof. This recipe isn’t about tedious knife work; it’s about a clever technique that transforms humble baby potatoes into a true culinary show-stopper.
I promise you, there is no greater side dish triumph than serving a bowl of these beauties. Seasoned simply with salt and oil, their texture does all the talking. They are the perfect combination of a roasted potato and a potato chip in one glorious bite. Paired with a cool, creamy sour cream and chive dip, they are utterly addictive.
Get ready to master this stunning yet simple side dish that will have everyone convinced you’re a kitchen virtuoso.
Why These Mini Hasselback Potatoes Are a Game-Changer!
You are going to be completely obsessed with the texture and simplicity of these potatoes. They are a guaranteed hit for any occasion. Here’s why you’ll love them:
- Incredibly Impressive, Secretly Easy: These potatoes look like they came from a high-end restaurant, but the simple chopstick trick makes them ridiculously easy for anyone to prepare.
- The Ultimate Texture Experience: You get the best of all worlds in a single bite—ultra-crispy, chip-like edges and a soft, fluffy, perfectly cooked center.
- Perfect for the Air Fryer: The air fryer circulates hot air all around the tiny slices, making the potatoes exceptionally crispy in record time. (Oven instructions included too!)
- A Versatile and Elegant Side Dish: They are perfect for a holiday feast like Christmas, a special Sunday dinner, or even as a fun, elevated appetizer.
- Minimal Ingredients, Maximum Flavor: With just potatoes, oil, and salt, the natural flavor of the potato shines, creating a simple yet profoundly delicious result.
Recipe Snapshot
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Total Time | 55 minutes |
| Servings | 6-8 servings |
| Calories | 85 kcal per serving |
| Course | Side Dish, Appetizer |
| Cuisine | Swedish-Inspired |
| Difficulty/Method | Easy / Air Fryer or Baking |
Your Shopping List for These Crispy Potatoes
You only need a few simple, high-quality ingredients to create this masterpiece. Here’s what you’ll need:
→ For the Mini Hasselback Potatoes
- 800g (about 1.75 lbs) baby new potatoes → Look for small, uniformly sized potatoes for even cooking.
- 3 tbsp vegetable oil → Or another neutral oil with a high smoke point, like canola or avocado oil.
- 2 tsp flaky sea salt → Flaky salt is perfect here for its texture and clean, briny flavor.
→ For the Sour Cream and Chive Dip
- 100g (about ½ cup) soured cream → The cool, tangy base for our simple dip.
- 2 tbsp chopped chives → For a fresh, mild oniony flavor.
- Salt and freshly ground black pepper → To season the dip to perfection.
Let’s Get Slicing! Your Step-by-Step Guide
Ready to create the most texturally perfect potatoes ever? The secret is all in the prep. Let’s dive in!
Part 1: The Foolproof Slicing Technique
- The Chopstick Trick: Place a potato on a cutting board. Lay two chopsticks (or the handles of two wooden spoons) on either side of the potato. This will act as a guard for your knife.
- Slice the Potatoes: Using a sharp knife, carefully make thin, parallel slices across the potato, about 1mm apart. The chopsticks will stop your knife from cutting all the way through, creating that perfect Hasselback accordion effect.
- Soak to Remove Starch: As you slice each potato, place it immediately into a large bowl of cold water. This prevents them from browning and, more importantly, helps wash away the excess starch between the slices.
Part 2: Prep for Crisping
- Wash and Dry: Once all potatoes are sliced, give them a good swish in the water, gently squeezing them to help the water get between the “leaves.” Drain the potatoes well and then roll them onto a clean tea towel to get them as dry as possible. This is crucial for crispiness!
- Oil and Season: Return the dry potatoes to a dry bowl. Drizzle with the oil and use your hands to toss them, ensuring the oil gets in between all the slices. Sprinkle generously with flaky salt, again making sure to get some seasoning into the cuts.
Part 3: Cook to Golden Perfection
- Preheat: Preheat your air fryer to 180°C (350°F) or your oven to 200°C (180°C Fan/Gas 6).
- Cook the Potatoes: Place the potatoes in the air fryer basket in a single layer (you may need to work in batches). Cook for 25-30 minutes, shaking the basket every 10 minutes, until the potatoes are cooked through, the edges are golden brown, and the “leaves” are wonderfully crisped up. (If baking in the oven, spread them on a baking sheet and cook for 30-40 minutes).
- Make the Dip: While the potatoes are cooking, simply stir together the soured cream and chopped chives in a small bowl. Season with salt and pepper to taste.
- Serve Hot: Serve the crispy Hasselback potatoes immediately with the cool, creamy dip on the side.
WiseRecipes’ Top Tips for Hasselback Mastery
These are the non-negotiable secrets to achieving those perfect, fanned-out, crispy potatoes every single time.
- The Chopstick Method is a Must. This simple hack is the key to uniform, perfectly cut potatoes without any stress. It guarantees you’ll never accidentally slice all the way through.
- Wash Out That Starch. Soaking and rinsing the sliced potatoes in cold water is a critical step. Starch is what can make the slices glue themselves back together while cooking. Washing it away ensures the “leaves” can separate and get crispy.
- Dry Them Like You Mean It. Moisture is the enemy of crispiness. After draining the potatoes, make sure they are thoroughly dry before you add the oil. A clean tea towel or paper towels works perfectly.
- Work the Oil and Salt In. Don’t just toss the potatoes. Use your fingers to gently rub the oil and salt in between the slices as much as possible. This is what helps them fan out and crisp up beautifully.
- Don’t Crowd the Pan (or Basket). Whether you’re using an air fryer or an oven, the potatoes need space for the hot air to circulate around them. Cook in batches if necessary to ensure every single potato has the chance to become perfectly golden and crisp.
Crispy Mini Hasselback Potatoes
Ingredients
Equipment
Method
- Put each potato on a chopping board between two chopsticks. Using a sharp knife, slice the potato partway through, creating 1mm ‘leaves’. The chopsticks will prevent you from cutting all the way through.
- Place the sliced potatoes into a large bowl of cold water to soak. Squeeze the ends gently to wash out the starch from between the slices.
- Drain the potatoes and use a clean tea towel to dry them as much as possible. Return the dry potatoes to the bowl, drizzle with oil, and toss to coat, trying to get oil between the slices.
- Sprinkle each potato with flaky salt, getting it between the slices.
- Preheat the air fryer to 180C or an oven to 200C/180C Fan.
- Cook the potatoes in the air fryer for 25–30 minutes, shaking every 10 minutes, until cooked through and crisp. (If baking, cook for 30–40 minutes on a baking sheet).
- While potatoes are cooking, combine the soured cream and chopped chives in a small bowl. Season with salt and pepper to taste.
- Serve the crispy potatoes immediately with the dip on the side.
Notes
Keep It Fresh! Storing Your Crispy Potatoes
These mini Hasselback potatoes are at their absolute peak of crispiness right after they’re cooked, but here’s how to handle leftovers.
- Refrigerator: Store any leftover potatoes and the dip in separate airtight containers in the refrigerator for up to 3 days.
- Reheating: For the best results, reheat the potatoes in an air fryer at 180°C (350°F) for 3-5 minutes. This will bring back much of their original crispiness. You can also reheat them in a hot oven.
FAQs: Your Hasselback Questions, Answered!
What are the best kind of potatoes to use?
Small, waxy potatoes like baby new potatoes, fingerlings, or small Yukon Golds are perfect. Their lower starch content helps them hold their shape well after slicing and results in a creamy interior.
Can I add other seasonings?
Absolutely! This simple recipe is a perfect canvas for other flavors. Try tossing the potatoes with garlic powder, onion powder, smoked paprika, or finely chopped fresh herbs like rosemary or thyme before cooking. A grating of Parmesan cheese over the top in the last few minutes of cooking is also divine.
Can I prep these ahead of time?
You can slice the potatoes and keep them submerged in the bowl of cold water in the refrigerator for up to 24 hours. When you’re ready to cook, just drain, dry them thoroughly, and proceed with the oiling and seasoning steps.
Why didn’t my potatoes fan out?
This is usually caused by either not washing out enough starch, or the slices being slightly too thick. Make sure to give them a good rinse and try to make your cuts as thin as you can. Gently working the oil in between the slices before cooking also helps encourage them to separate.
Final Thoughts: Your New Favorite Side Dish
There is nothing more satisfying than transforming a simple, humble ingredient into something truly spectacular. These Mini Hasselback Potatoes are a testament to the power of a great technique. They are a feast for the eyes and the palate, and I hope this easy method brings a little bit of “wow” to your dinner table. Happy cooking!
