Air Fryer Hasselback Potatoes {Lemon Tahini Sauce}

5 from 1 vote

Take your average, regular potatoes to the next level with this delicious air fryer hasselback potatoes recipe!

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Keyword: air fryer hasselback potatoes, air fryer potatoes, hasselback potatoes, lemon tahini potatoes, lemon tahini sauce

Servings: Servings

Calories: 594kcal

Place a chopstick or plastic/metal straw on either side of the potato. Using a sharp knife, cut slices into the potato without going all the way through the potato.
6 Russet potatoes
Add the spices to a small mixing bowl, and combine to make a spice mixture.
1 teaspoon Seven spice, 1 ½ teaspoon Garlic powder, 1 teaspoon Smoked paprika, 2 teaspoon Sea salt
Brush the potatoes with a quarter of the melted butter. Sprinkle the half of the spice mixture onto the potatoes, and rub the seasoning into the crevices of the potatoes so the inside of the potatoes are well-seasoned.
½ cup Salted butter
Add the remainder of the spice mixture into the remainder of the melted butter, and mix together.
Arrange the potatoes in the air fryer basket, and air fry the potatoes for 30 minutes at 375°F. Occasionally baste the potatoes with the seasoned melted butter mixture. Leave a small amount of butter to finish the potatoes with once cooked.
While the potatoes are cooking, combine the ingredients for the tahini lemon sauce. You can use less or more water to thicken or thin the sauce to your liking. Taste the sauce for salt, and season to your taste.
½ cup Tahini, ½ cup Olive oil, 3 cloves Garlic, 1 Lemon, ¼ cup Flat leaf parsley, ¼ cup Water
Remove the cooked potatoes from the air fryer, and finish with the remaining melted butter mixture. Drizzle with tahini sauce, and serve.

Stir the tahini: Stir the tahini before using it as the liquid settles on the top. This will ensure you are getting the sesame paste from the bottom, instead of settled liquid/oil at the top.
Keep the potatoes moist with butter or oil: Keeping the skin well greased, it will help to prevent the dry spices from burning.
Do not forget to season the potatoes inside: Get into all of the cuts to avoid a bland potato, with seasoning only on the exterior.