Fast Curries
In my humble opinion, perfect Spicy Hasselback Potatoes – Air Fryer Hasselback Potatoes have a crispy seasoned golden-brown skin and thin, accordion-like slices that turn crisp in the air fryer.
Potato is a staple ingredient in most pantries. Air Fried potatoes are easy to make with just a brush of oil and a few spices.
How do I make Spicy Hasselback Potatoes: Air Fryer Hasselback Potatoes?
For starters I have used 5 midsized Yukon gold potatoes. If you have large potatoes you could probably use 3 to 4.
First, in a small bowl, combine salt, garlic powder, red chili powder, and ground cumin.
Second, scrub the potatoes well under running water to remove all the dirt. Also, pat the potatoes dry with a paper towel.
Third, when you are ready to slit the potatoes, use a wooden spoon or a rounded spoon and place each potato on it. Keeping a spoon will eliminate your from cutting the potato upto the base.
Further, slice each potato into thin slices, leaving 1/4 inch at the bottom unsliced. Furthermore, make sure you don’t cut all the way through. We need the bottom part to hold everything together. Brush each potato generously with oil making sure to get in between all the slices. Next brush each potato with the spice mixture making sure the spices get in between the spices. You can also use your hands or a spoon to scrub the spices well on the potato.
Cook:
Moreover, follow your air fryer directions for preheating at 400°F for 5 minutes. When it’s preheated, working in batches, place the potatoes in a single layer. Finally, cook in the Air Fryer at 400°F for 40 minutes or until the inner part in tender and the top is crisp.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Also, try some of our other recipes:
Air Fryer Chicken Tikka – Chicken Banjara Tikka
Spicy Hasselback Potatoes – Air Fryer Hasselback Potatoes
Ingredients
Equipment
Method
- In a small bowl, combine salt, garlic powder, red chili powder, and ground cumin.
- Scrub the potatoes well under running water to remove all the dirt. Also, pat the potatoes dry with a paper towel.
- When you are ready to slit the potatoes, use a wooden spoon or a rounded spoon and place each potato on it.
- Slice each potato into thin slices, leaving 1/4 inch at the bottom unsliced. Furthermore, make sure you don’t cut all the way through. We need the bottom part to hold everything together.
- Brush each potato generously with oil making sure to get in between all the slices. Next brush each potato with the spice mixture making sure the spices get in between the spices. You can also use your hands or a spoon to scrub the spices well on the potato.
- Follow your air fryer directions for preheating at 400°F for 5 minutes.
- When it’s preheated, working in batches, place the potatoes in a single layer. Finally, cook in the Air Fryer at 400°F for 40 minutes or until the inner part in tender and the top is crisp.
Notes
- I have used medium sized for Yukon gold potatoes. If you intend on using russet or larger potatoes you will probably need 3 to 4 instead of 5.
- On a scale of 1 to 5 in terms of spice levels I would place this dish at 3.5 with 1 being low and 5 being high. You can increase or reduce the amount of red chili powder depending on your heat tolerance.
