Make sure the potatoes are either peeled or well cleaned of dirt if you keep the skin on.

We generally prefer the skin on, as it contains lots of flavor and vitamins.

The hardest part of Hasselback potatoes is the discipline of slicing them. You need to be precise and very careful.

Cut about 2/3 down into the potatoes and keep slicing – the closer the cuts, the better. If you can get as close as 1 mm between the cuts, that’s perfect.

The trick to not failing (i.e., cutting all the way through the potato) is to place a wooden spoon behind the potato – so you cut down onto it. This ensures you don’t cut all the way through.

Pour the oil into a cup and dip the potatoes in one by one. Sprinkle salt, pepper, and paprika over them, place them in an oven-proof dish, and put them in your preheated air fryer at 190 degrees Celsius (374 degrees Fahrenheit).

After 25 minutes, cut the butter into thin slices and place them on each individual potato, giving them about 10 more minutes until they are crispy.