USAThe chopstick trick is everything — it prevents the knife from cutting all the way through and creates perfectly even slices every single time. Without chopsticks, at least one potato will fall apart in the oven. Soaking in cold water is the second critical step: it removes surface starch so the petals don't glue together, and the water between the cuts turns to steam in the oven, which helps push the petals apart.
This works beautifully in a regular oven too: 200°C, 40–45 minutes on a baking sheet with a drizzle of oil. Choose potatoes that are roughly the same size so they cook evenly. Yukon Gold or similar waxy varieties give the best results — they hold their shape better than floury types like Russets, which can crumble at the cuts.
Flower Potatoes
By Sergei Martynov
Hasselback-style "flower" potatoes made in the air fryer — thin slices fan open like petals, crispy on the edges and soft in the center. Brushed with garlic-paprika butter, sprinkled with parmesan in the last three minutes. The chopstick trick creates perfect even cuts every time without slicing through, and soaking in cold water removes the starch so the petals separate and crisp up properly.
Key Ingredients
What you'll need
Ingredients
- 4
See recipes with medium potatoesmedium potatoes
i - 2 tbsp
See recipes with olive oilolive oil
i - 1 tsp
See recipes with garlic powdergarlic powder
i - 1 tsp
See recipes with smoked paprikasmoked paprika
i - 30 g
See recipes with parmesanparmesan, grated
i - 1 tbsp
See recipes with butterbutter, melted
i 
See recipes with fresh parsleyfresh parsley, for garnish
i- to taste
- to taste
See recipes with black pepperblack pepper
i
How to make it
Instructions
- 1
Place each potato between two chopsticks or wooden spoon handles on the cutting board. Slice thin crosswise cuts about 2–3 mm apart — the chopsticks prevent the knife from going all the way through, leaving the bottom intact.
- 2
Soak the sliced potatoes in a bowl of cold water for 15 minutes — this removes surface starch so the "petals" don't stick together during cooking. Drain and pat very dry with paper towels.
- 3
Gently fan out the cuts to open the "petals." Mix olive oil with melted butter, garlic powder, smoked paprika, salt, and pepper. Brush this mixture generously between and over the potato slices, working the seasoned oil into the cuts.
- 4
Place potatoes in the air fryer basket. Air fry at 190°C (375°F) for 25 minutes, checking at 20 minutes — the center should be soft when pierced with a knife and the edges should be golden and crispy.
- 5
Sprinkle grated parmesan over the potatoes and air fry for 3 more minutes until the cheese is melted and golden. Remove, garnish with fresh parsley, and serve immediately.
Frequently Asked Questions
How to slice hasselback potatoes evenly without cutting all the way through — what is the chopstick trick?
Place the potato on a cutting board between two chopsticks running parallel to each other, one on each side of the potato. When you slice downward, the knife hits the chopsticks and stops about 3–4 mm from the bottom, preventing you from cutting through. This creates perfectly even slices every time. You can also use wooden spoon handles — anything flat and the same height on both sides. Without this trick, it's very easy to accidentally cut through the potato.
Why do I need to soak hasselback potatoes in water before baking — can I skip this step?
The cold water soak removes surface starch from between the slices. Without soaking, the starch acts as glue and the "petals" stick together during cooking, preventing them from fanning open and crisping. Soaking for 15 minutes is the minimum — 30 minutes is even better. After soaking, dry the potatoes thoroughly with paper towels before brushing with oil. The trapped water between slices also creates steam during cooking, helping push the petals apart.
Can I make flower potatoes in a regular oven without an air fryer — what temperature and time?
Absolutely. Preheat your oven to 200°C (400°F). Place the prepared potatoes on a baking sheet lined with parchment paper. Brush generously with the garlic-paprika oil. Bake for 40–45 minutes until the edges are golden and crispy and the center is soft when pierced with a knife. Add parmesan in the last 5 minutes. The air fryer version is faster (25 minutes) because it circulates hot air more efficiently, but the oven result is equally delicious.
What potato variety works best for hasselback flower potatoes — waxy or starchy?
Waxy or medium-starch potatoes like Yukon Gold are the best choice — they hold their shape throughout cooking and the slices stay connected without crumbling. Russet potatoes (high starch) can break at the cuts, especially if you slice too thin. Red potatoes also work well. Choose potatoes that are roughly the same size (about 6–8 cm long) so they cook evenly. Avoid very large potatoes as they take much longer and the outside overcooks before the center is done.
How do I get the inside of hasselback potatoes fully cooked when the outside is already crispy?
Two techniques help. First, soak in cold water — this removes starch and lets the cuts open wider for heat to penetrate. Second, cover the potatoes with foil for the first 15 minutes of cooking and remove it for the final 10–15 minutes. This steams the center first and then lets the edges crisp. If the edges are browning too fast, lower the temperature by 10°C. Pierce the thickest part with a thin knife — if it slides in easily, the center is done.
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