Air fryer Hasselback potatoes with herby ranch drizzle

Air-Fryer Hasselback Potatoes with Herby Ranch Drizzle

Total Time
50 min
15 min
35 min
Hasselback potatoes combine the best of two preparations: You get the crispy edges of oven fries and the tender, pillowy center of a baked potato. Cutting the spud can be a little tricky, as it’s easy to get carried away and slice all the way through. To prevent this, arrange two butter knives or chopsticks right up against the sides of the potato as a safeguard. Note that you’ll need to use small potatoes here so they’ll all fit in the air fryer and cook in the time specified.


Uncooked russet potato

24 oz, (4 [6-oz] potatoes)

Cooking spray

4 spray(s)

Kosher salt

¼ tsp

Plain fat free Greek yogurt

¼ cup(s)


2 Tbsp

Light mayonnaise

1 Tbsp

Fresh parsley

1½ tsp, chopped


1½ tsp, chopped


½ small clove(s), grated

Kosher salt

1 pinch(es)

Black pepper

1 pinch(es)


  1. Starting at one end, cut most (but not all) of the way through each potato at ⅛-inch intervals so that potatoes look like accordions. Carefully and gently fan to slightly separate slices. Coat potatoes well with nonstick spray.
  2. Preheat air fryer, if necessary, to 350°F. Arrange potatoes in air fryer basket. Air-fry at 350°F for 20 minutes. Recoat potatoes with nonstick spray and sprinkle evenly with ¼ tsp salt. Air-fry until potatoes are crisp on the outside and tender inside, 15 to 20 minutes.
  3. Meanwhile, in a small bowl, combine yogurt, water, mayonnaise, parsley, dill, garlic, and pinch each of salt and pepper. Drizzle sauce over potatoes.
  4. Serving size: 1 potato and about 1½ tbsp sauce