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
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
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!
