Air Fryer Hasselback Potatoes

Place two chopsticks (or wooden spoons) on either side of each potato to act as a guide, then thinly slice each potato about three‑quarters of the way through, leaving the base intact.

Preheat the air fryer to 350°F (350°F).

Arrange the sliced potatoes in a single layer in the air fryer basket, ensuring they do not overlap.

Lightly spray the potatoes with cooking spray or brush them with melted butter, then season generously with salt, black pepper, and garlic seasoning.

Air fry at 350°F for 35 minutes, checking halfway through and rotating the potatoes for even cooking.

While the potatoes are cooking, prepare the English mustard aioli: whisk together the mustard, Worcestershire sauce, mayonnaise, ranch seasoning, and BBQ dry rub until smooth.

After the initial 35 minutes, brush a thin layer of the aioli over each potato, making sure some drips into the sliced sections, and sprinkle the grated Parmesan evenly over the tops.

Increase the air fryer temperature to 400°F (400°F) and continue cooking for an additional 10–15 minutes, or until the potatoes are tender inside and the edges are golden and crispy.

Remove the potatoes from the air fryer and brush them with the remaining aioli, then garnish with sliced scallions.

Allow the potatoes to rest for 2–3 minutes before serving so the flavors meld and the slices firm up.

Serve hot and enjoy the crisp, fluffy texture with the tangy mustard aioli and cheesy finish.