Smoky Hasselback Potatoes (Air Fryer)
These Smoky Hasselback Potatoes are so delicious! Mini Yukon Gold potatoes sliced accordion-style, massaged in a smoky Spanish paprika and sherry vinegar sauce that gets into every single crevice, air fried until the edges are crispy and the insides are buttery, then finished with a warm garlic and parsley oil. This is the appetizer that disappears before you can put the platter down!
Print
Save Recipe
Share Recipe
Servings: 4
Calories: 355kcal
Ingredients
Potatoes
- 12 mini Yukon Gold potatoes
- 4 tablespoon extra virgin olive oil
- 1.5 teaspoon sweet smoked Spanish paprika
- 1 teaspoon hot smoked Spanish paprika
- ½ tablespoon sherry vinegar
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garlic parsley finishing oil
- 3 garlic cloves minced
- 3 tablespoon extra virgin olive oil
- ¼ cup fresh parsley chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving
- Store bought garlic aioli or blend ½ cup mayo with 2 garlic cloves
Instructions
Cut the potatoes
- Place one potato on a cutting board with a chopstick running lengthwise along each side. The chopsticks act as a stop so your knife cannot cut all the way through the potato. Slice cuts across the potato at roughly ¼ inch intervals all the way along. You should see the potato fan slightly when you are done. Repeat with all 12 potatoes. Try to keep them similar in size so they cook evenly in the air fryer.12 mini Yukon Gold potatoes
Make and apply sauce
- In a medium bowl whisk together the extra virgin olive oil, sweet smoked paprika, hot smoked paprika, sherry vinegar, salt, and black pepper until fully combined. The sauce should be a deep red and smell smoky and slightly sharp from the vinegar. Taste it -- it should be bold and well seasoned.4 tablespoon extra virgin olive oil, 1.5 teaspoon sweet smoked Spanish paprika, 1 teaspoon hot smoked Spanish paprika, ½ tablespoon sherry vinegar, ½ teaspoon salt, ¼ teaspoon black pepper
- Add all the potatoes to the bowl and toss to coat. Then use your fingers to massage the sauce into every crevice of the hasselback cuts. This is the most important step - the sauce needs to get inside the cuts where it will caramelize against the potato flesh in the air fryer. Do not rush this step.
Air fry
- Preheat your air fryer to 380F for 2 to 3 minutes. Arrange the potatoes in the air fryer basket cut side up in a single layer. Do not overcrowd - work in batches if needed. Overcrowded potatoes steam instead of crisp and you will lose all that caramelized texture.
- Air fry at 380F for 20 minutes until the edges of the hasselback cuts are crispy and golden and a knife slides easily into the center of the largest potato. If your potatoes are on the larger side add 3 to 4 extra minutes.
Make the garlic parsley finishing oil
- While the potatoes cook, combine the minced garlic, olive oil, chopped parsley, salt, and black pepper in a small saucepan over low heat. Warm for 2 to 3 minutes until the garlic is fragrant and just starting to sizzle. Do not let it brown - you want the garlic sweet and soft, not bitter. Alternatively, combine everything in a microwave-safe bowl and microwave for 45 to 60 seconds until fragrant.3 garlic cloves, 3 tablespoon extra virgin olive oil, ¼ cup fresh parsley, ½ teaspoon salt, ¼ teaspoon black pepper
Finish and serve
- Transfer the hot potatoes to a serving plate. Drizzle the warm garlic parsley oil generously over the top, making sure it gets into the cuts. Serve immediately with garlic aioli on the side for dipping. These are best eaten hot straight from the air fryer while the edges are still crispy.Store bought garlic aioli
Video
Notes
Nutrition facts are only estimates.
Storage
These are best eaten immediately. Leftover potatoes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 380F for 5 to 6 minutes to bring back as much crispiness as possible. Avoid the microwave - it will make the potatoes soft and the crispy edges will be gone. Not recommended for freezing.
Nutrition
Serving: 3potatoes | Calories: 355kcal | Carbohydrates: 38g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 597mg | Potassium: 929mg | Fiber: 5g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 48mg | Calcium: 37mg | Iron: 2mg
Tried this recipe?Mention @lolajay_yum