Crispy Hasselback Potatoes with Bacon Tip

If you’ve ever struggled with making Hasselback potatoes that are crispy on the outside yet tender inside, a little trick can make all the difference: placing chopsticks or wooden spoons on both sides of the potato before slicing. This acts as a guard, preventing you from cutting all the way through the potato and ensuring it stays intact while creating those signature thin, crispy slices. Adding bacon to this dish brings a smoky, savory element that elevates this snack into something truly comforting. When preparing the potatoes, ensure you brush them well with oil or melted butter, which helps the edges crisp up beautifully in the air fryer. I usually season with salt, pepper, and a sprinkle of garlic powder, then tuck thin pieces of bacon between the slices to maximize flavor. Using an air fryer is not only convenient but also helps achieve that golden crispiness without much oil, making it a healthier choice compared to deep-frying. Cook the potatoes at around 375°F (190°C) for roughly 20-25 minutes, turning halfway for even cooking. One tip I found useful is to soak the potatoes briefly before slicing to remove excess starch, which can enhance the crispiness even further. Serve these crispy Hasselback potatoes hot, optionally topped with fresh herbs like parsley or a dash of Parmesan cheese. This recipe is perfect for an easy snack, a side dish, or even a comforting appetizer for gatherings. It’s a favorite whenever I crave crispy comfort food that feels homemade and indulgent without the hassle.