Eye-catching fan-cut hasselback potatoes get a dose of herbs and cheese, creating an aromatic, bubbling cheesy top when they're pulled out of the oven.
Hasselback Potatoes
Updated on Oct. 28, 2024
With their crispy skins and fanned slices, hasselback potatoes make for a beautiful presentation. They pair wonderfully as a side to steak and a green salad, or you can place them on a large platter next to gremolata for a party appetizer.
If you haven’t made a hasselback dish before, make sure to peep the recipe tips down below for some fail-safe cutting techniques.
Ingredients for Hasselback Potatoes
- Potatoes: Among the varieties of potatoes, Russets are a good choice for this recipe. They have a starchy composition, so they cook up crispy on the outside, soft on the inside.
- Butter: As these hasselback potatoes cook, the butter soaks right into their starchy centers.
- Italian seasoning: Typically made from a combination of rosemary, basil, oregano, and other herbs, Italian seasoning is a great shortcut for a boost of flavor.
- Cheddar: From young, aged and sharp to smoked, there are many types of cheddar you can use here.
- Parmesan: Both Parmigiano Reggiano and Parmesan add a hit of umami, or savory, flavor to this dish, so feel free to choose which you prefer.
- Parsley: Minced fresh parsley or dried parsley flakes impart a pleasant, grassy flavor that helps to balance some of the rich, creamy flavors and textures in this recipe.
Directions
Step 1: Slice and fan the potatoes
With a sharp knife, slice the potatoes thinly but not all the way through, making sure to leave the bottoms intact. Next, fan the potatoes slightly.
Step 2: Add butter and seasoning
Preheat the oven to 425°F. Place the potatoes in an ungreased 13×9-inch baking dish. Drizzle them with the melted butter, then sprinkle them with Italian seasoning and salt.
Step 3: Bake, and finish with cheese
Bake the potatoes, uncovered, for 50 minutes. Sprinkle them with the cheddar cheese, Parmesan and parsley, then bake them for another 10 to 15 minutes or until they’re lightly browned.
Hasselback Potato Variations
- Make crispier potatoes: If you’re willing to go the extra mile, parboil the potatoes, chill them, then finish them in the oven. Chilling them in between helps to gelatinize the starches, yielding a crispier result when baked.
- Play with the cheeses and toppings: Instead of cheddar and Parmesan, you can use Roquefort, brie or another type of cheese that appeals to you. As for toppings, crumbled bacon, ‘nduja or bread crumbs would all complement these hasselback potatoes well.
How to Store Hasselback Potatoes
Place any leftovers in an airtight container and store them in the fridge for up to four days. To reheat, drizzle with a little melted butter or oil and either pop the potatoes in the oven or steam them in a pan on the stovetop.
Can I freeze hasselback potatoes?
You may find the melted cheese changes in texture after you’ve frozen the hasselback potatoes, but they’re still safe to eat within a certain timeframe. To this end, place the potatoes in an airtight container and keep them in the freezer for up to three months. Before reheating, it’s best to allow them to thaw overnight in the fridge.
Hasselback Potato Tips
Why are they called hasselback potatoes?
This technique hails from a restaurant in Stockholm, Sweden, aptly named Hasselbacken. In this recipe, it’s applied to potatoes, but you can create a similar effect on just about any food, including chicken, apples and, no surprise, hasselback sweet potatoes.
Is there a trick to cutting hasselback potatoes?
First, we suggest slicing a small section off the long side of each potato so they can stand firmly on your cutting board. Second, many people like to place large wooden spoons or chopsticks down on either side of the potato. This helps to prevent the knife from slicing through the bottom of the potato.
Why do you soak potatoes before cooking?
While it’s not mandatory, soaking the potatoes in cold water helps pull out any excess starch before making this hasselback potato recipe. Not only does this help the potato cook evenly, it also helps it achieve a crispier texture.
Hasselback Potatoes
Prep Time
10 min
Cook Time
1 hour
Yield
4 servings
Ingredients
- 4 medium baking potatoes
- 2 tablespoons butter, melted
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/4 cup finely shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
Directions
- With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at bottom. Fan potatoes slightly. Place in an ungreased 13x9-in. baking dish. Drizzle with butter. Sprinkle with Italian seasoning and salt.
- Bake, uncovered, at 425° for 50 minutes. Sprinkle with cheeses and parsley; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts
1 potato: 375 calories, 9g fat (5g saturated fat), 24mg cholesterol, 750mg sodium, 65g carbohydrate (3g sugars, 8g fiber), 10g protein.
Loading Popular in the Community
For a nifty way to spice up plain old potatoes, try Tressa Surdick's recipe. To make them, she slices the spuds, then seasons them before baking. "Just before they're done, I sprinkle cheese on top of each potato. Our guest always rave about the," Tressa pens from Bethel Park, Pennsylvania. (To make the cutting easier, Tressa share this tip: "Place the handle of a wooden spoon along the bottom of the potato—this will prevent your knife from going all the way through.")
Recipe Creator
Loading Reviews
