📝 About This Recipe
Originating from the Hasselbacken Hotel in Stockholm, these Swedish-style potatoes are a masterclass in texture, offering a chip-like crunch on the outside and a velvety, buttery interior. By using the air fryer, we achieve that coveted golden-brown exterior in a fraction of the time compared to traditional roasting. Infused with aromatic garlic and fresh herbs, these accordion-cut gems are as visually stunning as they are delicious, making them the ultimate side dish for any occasion.
🥗 Ingredients
Main Ingredients
- 4 medium Yukon Gold Potatoes (scrubbed and dried thoroughly)
- 2 tablespoons Olive Oil (extra virgin)
- 3 tablespoons Unsalted Butter (melted)
Aromatic Herb Butter
- 3 cloves Garlic (finely minced)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (finely chopped)
- 1/2 teaspoon Smoked Paprika (for color and warmth)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Parmesan Cheese (finely grated)
- 1 tablespoon Fresh Chives (thinly sliced)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Scrub the potatoes clean and pat them completely dry with a kitchen towel; moisture is the enemy of crispiness.
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2
Place a potato between two wooden spoons or chopsticks on a cutting board. This acts as a guard to prevent you from slicing all the way through.
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3
Using a sharp chef's knife, make thin slices (about 1/8-inch apart) across the potato. The knife should stop when it hits the spoons, leaving the bottom intact.
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4
Repeat this process for all potatoes, then soak them in a bowl of cold water for 10 minutes to remove excess starch. This helps the 'leaves' separate.
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5
Drain the potatoes and pat them dry again, ensuring you get water out from between the slices.
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6
Preheat your air fryer to 375°F (190°C) for 5 minutes.
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7
In a small bowl, whisk together the melted butter, olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper.
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8
Using a pastry brush, generously coat the potatoes with about half of the herb butter mixture, making sure to get some down into the slits.
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9
Place the potatoes in the air fryer basket, ensuring they are not touching to allow for maximum airflow.
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10
Air fry at 375°F for 20 minutes. At this point, the slices should begin to fan out.
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11
Remove the basket and brush the remaining herb butter over the potatoes, letting it seep into the opened gaps.
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12
Continue air frying for another 10-15 minutes, or until the edges are golden brown and crispy, and the centers are tender when pierced with a fork.
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13
In the last 2 minutes of cooking, sprinkle the grated Parmesan cheese over the tops of the potatoes.
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14
Carefully remove the potatoes from the air fryer and let them rest for 2 minutes.
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15
Garnish with fresh chives and a sprinkle of flaky sea salt before serving hot.
💡 Chef's Tips
Use Yukon Gold potatoes for the best results; they have the perfect balance of starch and waxiness for a creamy interior. If your potatoes are rolling around, slice a tiny sliver off the bottom to create a flat, stable base before you start the Hasselback cuts. Don't skip the water soak! It removes the surface starch that causes the slices to stick together, ensuring a beautiful fan shape. To make this vegan, simply swap the butter for more olive oil or a high-quality plant-based butter alternative. Avoid overcrowding the air fryer; if you are making a large batch, cook them in sets to ensure they get crispy rather than steamed.
🍽️ Serving Suggestions
Pair these potatoes with a medium-rare Garlic Butter Ribeye steak for a classic steakhouse experience at home. Serve alongside a roasted chicken and a crisp green salad tossed in a lemon vinaigrette. For a vegetarian feast, serve with a side of sautéed asparagus and a dollop of sour cream or Greek yogurt on top. Accompany with a glass of chilled Chardonnay or a crisp pilsner to cut through the buttery richness.