Back to Cheese & Herb Potato Fans

Print Options


Card Sizes

Cheese & Herb Potato Fans Recipe

Cheese & Herb Potato Fans Recipe

It's downright fun to make and serve these potatoes—and they taste great, too. The fresh herbs, butter and cheeses are just what a good potato needs. —Susan Curry, West Hills, California
TOTAL TIME: Prep: 20 min. Bake: 55 min. YIELD:8 servings


  • 8 medium potatoes
  • 1/2 cup butter, melted
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2/3 cup shredded cheddar cheese
  • 1/3 cup shredded Parmesan cheese
  • 2 tablespoons each minced fresh chives, sage and thyme


  • 1. Preheat oven to 425°. With a sharp knife, cut each potato crosswise into 1/8-in. slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13x9-in. baking dish. In a small bowl, mix butter, salt and pepper; drizzle over potatoes.
  • 2. Bake, uncovered, 50-55 minutes or until potatoes are tender. In a small bowl, toss cheeses with herbs; sprinkle over potatoes. Bake about 5 minutes longer or until cheese is melted. Yield: 8 servings.

Recipe Note

Test Kitchen Tips

  • This style, also known as Hasselback (named after the hotel in Sweden where it originated), can be used for sweet potatoes, too.
  • A wooden spoon can help you avoid cutting through the bottom of the potatoes. Position the spoon alongside the potato, then cut carefully until the blade hits the handle.
  • For a crispier potato, use olive oil instead of butter.
  • Nutritional Facts

    1 potato: 318 calories, 15g fat (10g saturated fat), 43mg cholesterol, 797mg sodium, 39g carbohydrate (3g sugars, 4g fiber), 8g protein.

    Reviews for Cheese & Herb Potato Fans

    Sort By :

    Average Rating
    Reviewed Feb. 15, 2016

    "These were ok. I was surprised at how crisp they came out but was not impressed with the recipe. My husband and son didn't like them at all."

    Reviewed Jan. 10, 2016

    "Has anyone tried olive oil instead of butter?"

    Reviewed Nov. 23, 2015

    "I was looking for some new side dishes to try and these potatoes caught my eye. I loved the presentation and though I am actually not a big fan of potatoes, just had to give them a try.

    Having read the comments I got the idea to microwave the potatoes part of the way, because I was a little low on cooking time. That worked great and then I baked them for about 20 minutes. I then put them under the broiler for a couple of minutes to crisp up the edges, as I had seen where someone had done that. It worked well.
    My only complaint was that I couldn't taste the herbs very well. I had actually mixed them in with the melted butter and poured them onto the potatoes before they went into the oven, thinking that the herb flavorings would meld in better that way. It didn't seem to work. I'll try just putting them on at the end, as the recipe actually calls for, or perhaps using a larger quantity in the future.
    Great idea for a different twist on baked potatoes. Thanks for sharing this, Susan. And thanks also to those posters who suggested easy ways to slice the potatoes without going straight through. ~ ST"

    Reviewed Nov. 20, 2015

    "I never write reviews but I always read the reviews. I was thinking of serving this as something different on Thanksgiving. I made these potatoes last night as I wanted to try them first. I am surprised that the other ratings are so high. These are just OK. The fans don't get crispy, not that I thought they would be really crispy but I just I expected something different with the texture. My 21 year old daughter said she saw this on Pinterest and that they certainly look much better than they taste. I totally agree. My husband, who eats everything I sit in front of him, said that he thought that a loaded baked potato was much better. I agree. Simply put, these are just OK."

    Reviewed Nov. 19, 2015

    "My family and I absolutely loved this recipe! Next time, I will use a smaller Russet potato as I think they would really compliment a grilled steak fillet mignon dinner!"

    Reviewed Nov. 17, 2015

    "This was delicious, I placed the potato between two bread knives and cut down until the handles so they were not cut all the way."

    Reviewed Mar. 23, 2015

    "These were really yummy!"

    Reviewed Jan. 18, 2015

    "Awesome! A wooden spoon helps cutting so you don't go all the way through. I cut the salt down to 1/4 tsp."

    Reviewed Jan. 18, 2015

    "These potatoes were the perfect addition to our grilled supper! They were easy to prepare and the flavor was wonderful. I did scale back the recipe to 2 servings for my husband and me, and can't wait to make them again!"

    Reviewed Jan. 17, 2015

    "These are great recipes thank you."

    Loading Image