These Easy Cheesy Garlic Hasselback Potatoes are easy to make, so tasty, and would be wonderful with just about any entree. The recipe includes step-by-step photos and lots of tips.
Easy Cheesy Hasselback Potatoes Recipe Highlights
Welcome to Potato Heaven!
I can’t deny that potatoes are one of my favorite foods! So, there is a lot of potato eating in our house. I’ve made them in so many different ways: French fries, mashed potatoes, potato casserole, potato gratin, etc.… But these Easy Cheesy Garlic Hasselback Potatoes are for sure my new favorite.
These potatoes are ridiculously easy and tasty. They’re crispy on the outside. Tender and soft on the inside and bursting with the perfect flavor combination of flavors. These are pretty much guaranteed to be a crowd-pleaser.
This is the way to eat potatoes! After trying these Easy Cheesy Garlic Hasselback Potatoes, you will never want to make potatoes any other way again.
They are SO good! The great thing about this recipe is that it isn’t rocket science. Anyone can bake a potato, right?
What Are Hasselback Potatoes?
Hasselback Potato is a potato sliced into thin wedges but left joined at the bottom, baked until the layers fan out into rounds of crispy heaven. It was created in a restaurant in Sweden called Hasselbacken hence its name.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Russet potatoes
- Extra virgin olive oil
- Parmesan cheese
- Garlic cloves
- Paprika
- Dried oregano
- Fresh parsley
- Kosher salt and freshly ground black
- Swiss or Manchego cheese
How To Make Easy Hasselback Potatoes Step-By-Step
Step 1 – Cut the Potatoes
Cut a thin lengthwise slice off the bottom of each potato. Place 2 wooden spoons on the cutting board on the long opposite sides of 1 potato. Slice the potato crosswise into thin slices, stopping when the knife hits the spoons.
Step 2 – Prepare the Season
Mix together the olive oil, parmesan cheese, garlic, paprika, oregano, parsley, salt, and pepper.
Step 3 – Brush The Potatoes
Brush the potatoes with the oil mixture.
Step 4 – Bake
Bake until almost tender. Add the sliced cheese in between the slices of the potato. Put the potatoes back in the oven, uncovered, and bake for an additional 20 – 30 minutes, or until crisp and golden on the exterior and soft on the inside.
Tips To Make Hasselback Potatoes
Cut a thin lengthwise slice off the bottom of each potato to stay flat on the table and make it easier for you to slice.
Put 2 wooden spoons, or chopsticks, on the sides of the potato, lengthwise, so that as you’re slicing, you don’t slice all the way through.
Try using different types of cheese, such as Cheddar, Monterey Jack, Mozzarella, Gruyère, Swiss, or Manchego cheese.
You can add different toppings to the cooked Hasselback potatoes, such as crisp bacon, diced tomatoes, minced ham, chili, cheese sauce, sour cream, green onions, salsa, or jalapenos.
Best Potatoes To Make Hasselback Potatoes?
I prefer using starchy potatoes, such as russets and Idaho potatoes, to make these Swedish-style potatoes. Yukon Gold potatoes will also work.
How To Serve Hasselback Potatoes
They are a great side dish for chicken, steak, pork, and/or fish. A fun way to serve is to gather up all your toppings and create a little topping bar with crispy bacon, sour cream, different types of cheese, sliced green onion or chives, roasted corn, sauteed mushrooms, caramelized onions, greek sauce, avocado sauce, cilantro mojo, or even salsa.
Storing & Reheating
In my opinion, these potatoes are best straight from the oven while the edges are at their crispiest. However, leftovers can be refrigerated in an airtight container for up to 5 days. To reheat, preheat the oven to 350° F and take the potatoes out of the fridge to reach room temperature. Bake for 15-20 minutes or until the potato is heated through.
Frequently Asked Questions
Hasselback Potato is a potato sliced into thin wedges but left joined at the bottom, baked until the layers fan out into rounds of crispy heaven. It was created in a restaurant in Sweden called Hasselbacken hence its name.
I prefer using starchy potatoes, such as russets and Idaho potatoes, to make these Swedish-style potatoes. Yukon Gold potatoes will also work.
More Potato Recipes …
- Instant Pot Smoky Cheese and Potato Soup
- Easy Garlic Lemon Roasted Potatoes
- Instant Pot Mashed Potatoes
- Slow Cooker Bacon and Ham Breakfast Potatoes
- Browse more recipes…
Recipe Card 📖
Easy Hasselback Potatoes
Equipment
Ingredients
- 6 medium russet potatoes, scrubbed
- ½ cup (120 ml) Extra virgin olive oil
- ¼ cup parmesan cheese, grated
- 6 garlic cloves, finely minced
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped + more to garnish
- Kosher salt and freshly ground black pepper to taste
- 4 – 6 oz Swiss or Manchego cheese, sliced thinly
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Position a baking rack in the middle of the oven. Preheat the oven to 425º F (218º C). Line a baking sheet with foil or parchment paper.
- Cut a thin lengthwise slice off the bottom of each potato; discard. Place 2 wooden spoons on the long opposite sides of 1 potato on the cutting board. Slice the potato crosswise into thin slices, stopping when the knife hits the spoons. Repeat with remaining potatoes.
- Stir together the olive oil, parmesan cheese, garlic, paprika, oregano, parsley, salt, and pepper.
- Put the potatoes on the prepared baking sheet and brush with the oil mixture, making sure to get in between all the slices. Cover the baking sheet with foil to avoid the potatoes drying out and to keep the garlic from burning.
- Bake for 45- 60 minutes, or until the potatoes are tender. Remove the potatoes from the oven. The potatoes will have started to spread out from cooking. Note: the cooking time may vary depending on your potatoes' size.
- Carefully place the sliced cheese in between the slices of the potato. Put the potatoes back in the oven, uncovered, for an additional 10 -12 minutes, or until crisp and golden on the exterior and soft on the inside.
- Remove from the oven, sprinkle the baked potatoes with chopped parsley, and serve.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally published in January 2021. The recipe remains the same, but more notes, tips, photos, and information were added to the post in March 2023 to make it as helpful as possible!
I think all your answers were right on point. Another thing to consider is the size of the potatoes. One cook may get small potatoes and another very large. That makes a need for adjustments. Any experienced cook would know that and adjust cooking times and portions for toppings.
Nice One , simply Great
Hello Anil! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Agreed with the above commenters – you’ll probably need more time in the oven.
Also, be sure to add plenty of salt – potatoes love salt.
Hello Dan! Thanks so much for your feedback and for trying my recipe.
This recipe was good but I made some adjustments. First, I used large yellow potatoes. Second, this recipe needs WAY MORE TIME. I added 40 more minutes at 400, with a fool tent over the potatoes the last hour and 10 minutes, to prevent the cheese from burning too much on the potatoes. They stuck quite a bit on the foil, so next time I’ll probably use a wire rack to bake them on. Lastly, I figured they’d be fairly dry so I whipped up a crema for the top! Caramelized onions, green chile (proudly hailing from NM), sour cream and chives mixed together and put on top made them extra fantastic!
My potatoes were undercooked. I followed the recipe. They needed to cook an additional hour or so to be done. The outside was done but the inside was very raw. The sauce was great. Everything else was great. Is there something else I needed to do? I will definitely try again, only I will cook at 350 for at least an hour .
Hello Katrina! Every oven is different so baking time can vary. So glad you enjoyed this, thanks so much for trying my recipe!
*foil
I thought I should clarify, 40 more minutes in addition to the time prior to adding the extra cheese, as well as the 25 minutes after you add it for a total of about 1 hour and 30 minutes (50 at 425° and 40 at 400°). I know “every oven is different”, but as I am the second person to say more time should be added, you should consider adding the extra time as well.
Hello Rachael! Thanks so much for your feedback and for trying my recipe. I will definitely re-test this recipe.