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Easy Cheesy Garlic Hasselback Potatoes | Mommy's Home Cooking
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Easy Hasselback Potatoes

These Easy Cheesy Garlic Hasselback Potatoes are easy to make, so tasty, and would be wonderful with just about any entree.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 441kcal

Ingredients

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.

Notes

 
BEST POTATOES TO  MAKE HASSELBACK POTATOES: I prefer using starchy potatoes, such as russets and Idaho potatoes, to make these Swedish-style potatoes.
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 until the potato is heated through.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 441kcal | Carbohydrates: 41g | Protein: 12g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 67mg | Potassium: 929mg | Fiber: 3g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 14.9mg | Calcium: 265mg | Iron: 2.3mg