These Easy Cheesy Garlic Hasselback Potatoes are easy to make, so tasty, and would be wonderful with just about any entree.
Easy Cheesy Garlic Hasselback Potatoes Recipe
Welcome to Potato Heaven!
I can’t deny that potatoes are one of my favorite foods, hands down! 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. Bursting with the perfect flavor combination of olive oil, garlic, and cheese. These are pretty much guaranteed to be a crowd-pleaser.
This is the way to eat potatoes!
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.
EASY CHEESY GARLIC HASSELBACK POTATOES INGREDIENTS
Amounts are included in the printable recipe below (scroll down). You’ll need:
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- 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
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
HOW TO MAKE EASY CHEESY GARLIC HASSELBACK POTATOES
1 – Cut a thin lengthwise slice off the bottom of each potato. 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.
2 – Mix together the olive oil, parmesan cheese, garlic, paprika, oregano, parsley, salt, and pepper.
3 – Brush with the oil mixture.
4 – Bake until almost tender. Add the sliced cheese in between the slices of the potato.
4 – Bake again. 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, so that it would stay flat on the table and makes 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.
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.
After trying these Easy Cheesy Garlic Hasselback Potatoes, you will never want to make potatoes any other way again!
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 …
- 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…
Easy Cheesy Garlic Hasselback Potatoes
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.
- 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...
