Name: Air-Fryer Crispy Baked Potato Fans
Total time: 45 min
Ingredients: 2 russet potatoes , unpeeled; 2 tablespoons extra-virgin olive oil; ¼ teaspoon smoked paprika; ¼ teaspoon garlic powder; ¼ teaspoon table salt , divided; ⅛ teaspoon ground black pepper; 2 tablespoons minced scallions , fresh chives, fresh dill, and/or fresh parsley; Lemon wedges

Why This Recipe Works

Essentially baked potatoes but par-sliced into thin, even segments that create a fanlike shape, our air-fried potato fans become extra-crispy on the outside while their interiors remain fluffy and moist. This impressive potato dish—believed to have originated in Sweden at the Hasselbacken restaurant—is surprisingly easy to prepare. For a healthy take on a classic often loaded with butter, sour cream, cheese, or other rich toppings, we turned to heart-healthy olive oil to help crisp the segments and added flavor with aromatic smoked paprika and garlic powder instead. We found that using the right kind of potato was key. The russet, or Idaho, potato was the best choice because of its starchy flesh and creamy texture. Taking the time to rinse the potatoes of surface starch after they were sliced prevented them from sticking together, and trimming off the ends of each potato gave the slices room to fan out. To prevent overcooking or burning our spuds in the heat of the air fryer, we precooked them briefly in the microwave.

Before You Begin

To ensure that the potatoes fan out evenly, look for uniformly shaped potatoes. Chopsticks or thick skewers provide a foolproof guide for slicing the potato petals without cutting all the way through the potato in step 1.

Instructions

Cut ¼ inch from bottoms and ends of potatoes. Place 1 chopstick or thick skewer lengthwise on each side of 1 potato, then slice potato crosswise at ¼-inch intervals, stopping ¼ inch from bottom of potato. Repeat with second potato. Rinse potatoes gently under running water, let drain, and transfer to plate. Microwave until slightly tender when squeezed gently, 6 to 12 minutes, flipping potatoes halfway through cooking.

Combine oil, paprika, garlic powder, salt, and pepper in bowl. Brush potatoes with portion of oil mixture, then drizzle remaining oil in between slices. Arrange potatoes cut side up in air-fryer basket, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until potato skins are crisp and golden brown and potato interiors register 205 degrees, 25 to 30 minutes. Sprinkle potatoes with scallions and serve with lemon wedges.