Air Fryer Hasselback Baby Potatoes

Calories: 185 kcal
Protein: 3.5 g
Carbs: 24 g
Fat: 9 g
Fiber: 3 g

Prep time: 15 mins | Cook time: 20 mins | Servings: 4 | Weight Watchers: ~4 Points / serving

1.5 to 2 lbs baby potatoes (approx. 15–20 small baby Yukon Gold or red potatoes)
3 tbsp olive oil or melted butter
3 cloves garlic, finely minced
1 tsp sea salt
1/2 tsp freshly cracked black pepper
1 tsp dried thyme, rosemary, or Italian seasoning
1/2 cup shredded cheddar, mozzarella, or parmesan cheese (optional)
2 tbsp fresh parsley, chopped (for garnish)

Prep & Slice: Wash and thoroughly dry the baby potatoes. Place each potato flat on a cutting board between two chopsticks or wooden spoon handles. Make thin cuts across the width of each potato, about 1/8-inch apart, stopping where the blade hits the chopsticks so you don’t cut all the way through.
Preheat: Preheat your air fryer to 375°F (190°C) for 3 minutes.
Garlic Herb Seasoning: In a small bowl, whisk together the olive oil (or melted butter), minced garlic, salt, black pepper, and dried herbs.
Season Potatoes: Generously brush the oil mixture over the baby potatoes, making sure to gently fan out the cuts so the garlic butter seeps into the slices. Reserve a bit of the mixture for halfway through cooking.
Air Fry (First Batch): Place the potatoes in a single layer in the air fryer basket. Cook at 375°F (190°C) for 12 minutes.
Baste & Finish: Baste the potatoes with the remaining garlic herb mixture. Air fry for an additional 6–10 minutes until the edges are golden and crisp, and the centers are fork-tender.
Optional Cheese: If using cheese, sprinkle it over the top during the last 2 minutes of cooking until melted and bubbly.
Serve: Garnish with fresh chopped parsley and serve immediately.

Extra Crispiness: Soak the sliced baby potatoes in cold water for 10 minutes to remove excess starch, then dry thoroughly before brushing with oil.

Air Fryer Hasselback Potatoes