Easy Cheesy Garlic 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 servings

Calories 441kcal

Author Oriana Romero

Ingredients

6 medium russet potatoes, scrubbed
½ cup 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. 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 opposite long sides of 1 potato on the cutting board. Slice the potato crosswise into thin slices, stopping when the knife hits 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 40 - 45 minutes, remove the potatoes from the oven. The potatoes will have started to spread out from cooking.
Carefully, place the sliced cheese in between the slices of the potato. Put the potatoes back in the oven, uncovered, for an additional 20 - 30minutes, or until crisp and golden on the exterior and soft on the inside. Note: the cooking time may vary depending on how big your potatoes are.
Remove from the oven, sprinkle the baked potatoes with chopped parsley, and serve.

Notes

WHAT POTATO MAKES THE BEST HASSELBACK POTATOES?

I prefer using a starchy potato, 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, or until the potato is heated through.

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.

MORE POTATO RECIPES …

If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition