These Cheesy Hasselback Potatoes are a fun twist on your usual spuds! They’re crispy on the outside and soft on the inside, with cheese melted in all the cozy little cuts.
Every bite is like a cheesy hug for your taste buds! When I make them, I can’t help but sneak a few while they’re still warm. Who can resist? 😄
They’re super easy to make too. Just slice, season, bake, and top with cheese! Perfect as a side dish or a snack that everyone will love—my family can’t get enough!
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are perfect for Hasselback style due to their starchy nature, which gives a fluffy interior. If you can’t find Russet, Yukon Gold works well too, as it’s creamy and holds its shape nicely.
Olive Oil: This oil adds flavor and helps to crisp the potatoes. You can use melted butter or vegetable oil if you prefer a different taste or want a dairy-free option.
Garlic Powder & Onion Powder: These spices provide a great base flavor. Fresh garlic and onion can also be used, just chop them finely and adjust the quantities to taste.
Paprika: This spice adds a mild smokiness and color. Smoked paprika is a tasty alternative if you’re looking for a deeper flavor. Just keep an eye on the amount, as it can be a bit stronger.
Cheddar Cheese: Shredded cheddar is a classic choice for its melty quality. You can swap it for mozzarella, Monterey Jack, or even a dairy-free cheese if preferred.
How Do You Get the Perfect Cuts in Hasselback Potatoes?
Making those precise cuts is key for even cooking and flavor absorption. Follow these simple steps:
- Use a sharp, thin knife for clean cuts. Hold the potato firmly with one hand.
- To prevent cutting all the way through, place wooden chopsticks or a spoon’s handle on either side of the potato. This way, you’ll stop the knife at the right depth.
- Make cuts about 1/4 inch apart, ensuring even spacing so every slice can cook and flavor evenly.
With these techniques, you’ll achieve beautifully crispy and cheesy Hasselback potatoes that are a hit at any meal!
How to Make Cheesy Hasselback Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 3 medium Russet potatoes
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh chives or parsley for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and around 50 minutes to cook in the oven or about 30 minutes in an air fryer. So, you can expect to spend roughly an hour total getting these cheesy potatoes ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 425°F (220°C) if you’re baking. If you’re using an air fryer, get that ready too! While it heats up, wash and scrub the potatoes well. Make sure they’re nice and clean. Once washed, pat them dry with a paper towel.
2. Make the Cuts:
Using a sharp knife, carefully make several evenly spaced cuts across each potato, about 1/4 inch apart. Be cautious not to cut all the way through the bottom—this will help the potato stay together while cooking.
3. Season the Potatoes:
Now it’s time to add flavor! In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, and a sprinkle of salt and pepper. Brush this tasty oil mixture generously all over the potatoes, ensuring it seeps into the cuts for maximum flavor!
4. Bake or Air Fry:
Place the seasoned potatoes on a baking sheet if you’re baking, or put them into the air fryer basket. Bake in the oven for about 40-50 minutes or air fry for 25-35 minutes. You want the potatoes to be tender on the inside and crispy on the outside—keep an eye on them!
5. Add Cheese and Garnish:
In the final 5 minutes of cooking, take the potatoes out and sprinkle the shredded cheddar cheese on top. Return them to the oven or air fryer until the cheese melts and becomes bubbly. Once done, carefully remove them from heat and let them cool for a minute. If you’d like, garnish with fresh chives or parsley for a touch of color. Enjoy your cheesy Hasselback potatoes!
Can I Use Another Type of Potato?
Absolutely! While Russet potatoes are best for their fluffy texture, you can also use Yukon Gold or even sweet potatoes. Keep in mind that cooking times may vary slightly depending on the type and size of the potato you choose, so check for doneness as you approach the cooking time.
How Can I Make This Recipe Dairy-Free?
You can easily make this dish dairy-free by substituting the cheddar cheese with a dairy-free cheese alternative or nutritional yeast. Nutritional yeast adds a cheesy flavor without any dairy, and it’s a great option for a vegan diet!
Can I Prep the Potatoes Ahead of Time?
Yes, you can! Prepare the potatoes by making the cuts and brushing them with the oil mixture. Wrap them in plastic wrap or place them in an airtight container, and refrigerate for up to 24 hours. Just make sure to bring them to room temperature before baking for best results.
What’s the Best Way to Store Leftover Hasselback Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through. If you’d like to restore their crispiness, place them under the broiler for a minute or two, but watch closely to avoid burning!
