There’s something deeply satisfying about a potato that’s crispy on the outside, soft on the inside, and absolutely loaded with gooey, melty cheese. When I discovered how easy it is to make cheesy hasselback potatoes in the air fryer, I knew I had a winner. They look fancy, but the air fryer does most of the work—giving you golden slices with minimal fuss. I love making these when I want something comforting yet impressive, especially on weeknights when I’m short on time but still want something delicious.
What really gets me excited about this recipe is how customizable it is. Want bacon bits? Sprinkle them on. Prefer cheddar over mozzarella? Go for it. These potatoes are like a crispy, cheesy canvas. Whether you’re cooking for one or serving a crowd, they make the perfect side dish—or a meal in themselves if you ask me. Let’s break it down, from ingredients to tips and FAQs, so you can make your own batch with confidence.
What You Need To Make This Recipe
Russet Potatoes: These are the classic choice for Hasselback potatoes thanks to their size and starchy texture. They hold their shape well while the insides get soft and fluffy during cooking. Look for evenly sized ones so they cook at the same rate.
Olive Oil: A generous drizzle of olive oil helps the potato edges crisp up beautifully. It also adds a hint of richness and helps any seasonings stick to the slices.
Garlic Powder: This is a pantry staple that adds a savory depth without overpowering the potato. It seeps into the layers while cooking and creates that subtle, comforting flavor.
Salt & Pepper: A simple but essential duo. The salt brings out the natural flavor of the potatoes, and a little cracked black pepper adds mild heat.
Shredded Cheese: I like using a mix of sharp cheddar and mozzarella. Cheddar gives it bold flavor, while mozzarella melts like a dream into those crispy slices.
Butter: A small amount of melted butter brushed onto the potatoes before the final cheese melt gives them that irresistible glossy, golden finish and rich taste.
Chopped Chives or Green Onions (Optional): These are the perfect finishing touch for color and freshness. They cut through the richness of the cheese and butter and bring a pop of brightness.
Ingredients List
- 2 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon butter, melted
- 1 tablespoon chopped chives or green onions (optional)
How to Make Cheesy Air Fryer Hasselback Potatoes
Step 1: Prep the Potatoes
Wash and scrub the russet potatoes thoroughly. Using a sharp knife, slice the potatoes crosswise into thin slices—about 1/8 inch thick—stopping just before cutting all the way through. (Tip: Place chopsticks on either side of the potato to prevent the knife from going through.)
Step 2: Season and Oil
Drizzle olive oil over the potatoes, using your fingers or a brush to make sure it gets between the slices. Sprinkle with garlic powder, salt, and pepper, gently opening the slices to let seasoning inside.
Step 3: Air Fry
Preheat your air fryer to 375°F (190°C). Place the potatoes in the air fryer basket and cook for 25–30 minutes, checking around the 20-minute mark. The slices should start to fan out and crisp up on the edges.
Step 4: Add Cheese and Butter
Carefully remove the potatoes and brush with melted butter. Then, sprinkle the shredded cheddar and mozzarella over and in between the slices. Return to the air fryer and cook for an additional 3–5 minutes, until the cheese is bubbly and melted.
Step 5: Garnish and Serve
Remove from the air fryer and top with chopped chives or green onions if desired. Serve immediately while hot and cheesy!
Tips for Making this Recipe
- Uniform slices make a big difference. Try to keep them the same thickness so they cook evenly.
- Don’t skip the oil—it helps with both flavor and crispiness.
- Use a cheese that melts well, like mozzarella or Monterey Jack. Hard cheeses like parmesan can be added at the end for a crispy topping.
- Be gentle when seasoning between the slices so they don’t break apart.
- If your air fryer is small, cook one potato at a time to ensure proper airflow and even cooking.
- Want to speed things up? Microwave the potatoes for 4–5 minutes before air frying to give them a head start.
FAQs
Can I make these ahead of time?
Yes! You can slice and season the potatoes ahead of time. Store them in the fridge covered in plastic wrap, then pop them in the air fryer when ready to cook.
Do I have to use russet potatoes?
Not necessarily, but russets work best for texture and size. Yukon Golds can work in a pinch but are a bit softer and may not hold their shape as well.
Can I make them vegan?
Absolutely. Use plant-based butter and your favorite vegan shredded cheese. The results are still crispy and flavorful!
What if I don’t have an air fryer?
You can bake these in a regular oven at 425°F (220°C) for about 45 minutes to an hour. Finish under the broiler for 2–3 minutes to get that cheesy melt.
How do I store leftovers?
Store cooled potatoes in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to bring back the crispiness.