Recipes AirfryerAir Fryer Hasselback Beets and Potatoes
A show-stopping air fryer side: hasselback-style potatoes, sweet potatoes and beets fanned open, roasted crisp, and finished with melty Asiago and fresh dill. The thin cuts crisp into gorgeous, fanned layers.
It's as beautiful as it is delicious — earthy beets, creamy potatoes and nutty cheese. A standout for holidays or Sunday dinner.
Ingredients
Instructions
Hasselback
Cut each vegetable ¾ of the way through in thin slices (rest it in a wooden spoon to avoid cutting all the way). Trim the base so they fan.
Season
Brush generously with olive oil and sprinkle with salt, onion powder and pepper, getting oil between the slices.
Air fry
Air fry at 390°F for about 20–25 minutes, until tender and crisp. Brush with more oil partway if they look dry.
Finish
Top with Asiago and cook until melted, then scatter with fresh dill.
- Rest each vegetable in a wooden spoon so you don't slice all the way through.
- Getting oil between the slices is what crisps the layers.
- Beets take a little longer than potatoes — use small ones.
Frequently asked
How long do hasselback potatoes take in the air fryer?
About 20–25 minutes at 390°F for small vegetables, until tender inside and crisp on the fanned edges.
Do I need to pre-cook the beets?
Not if they're small — thin hasselback cuts cook through. Larger beets benefit from a quick microwave head start.
What cheese works?
Asiago, Parmesan or Gruyère all melt and brown nicely.
