Tender, Crisp and Cheesy Hasselback Potatoes Recipe (Elegant)

These cheesy Hasselback potatoes are the ideal side dish since they are tender on the inside, crisp on the outside, and gently flavored with garlic butter.

Here are some of our go-to hints (along with a shortcut) to make Hasselback potatoes.

An appealing side

As much as we enjoy mashed or baked potatoes, we also adore the Hasselback Potatoes’ attractive look and, of course, its delicious flavor.

The Swedish restaurant Hasselbacken is where the Hasselback was initially invented in 1953, and it is where the phrase “Hasselback” originated.

Half-sliced potatoes are roasted after being coated with butter (and lots of flavor in our case). During baking, the thin slices expand while the edges get gorgeously crisp!

Ingredients

POTATOES, In all honesty, any variety of potatoes—from russets to red or yellow—will work in this dish. I’ve discovered that Hasselback potatoes keep their shape and crisp up beautifully when made with a quality starchy potato.

FLAVORING All you need for this ideal dish is parmesan cheese, butter, garlic, and olive oil.

Variations

• Change the spices: Any flavorful spice mixture will do! To spice things up, use Montreal, Greek, or even ranch seasoning.
• Bacon grease usage A fantastic alternative to the butter/olive oil mixture is melted bacon grease.
• Make sweet potatoes into Hasselback potatoes with butter and toasty spices instead of the traditional sweet potato casserole!
• Use a variety of colored new potatoes (or baby potatoes) for appetizers.

How to Prepare Hash Brown Potatoes

Follow a few basic steps to produce gorgeous and impressive-looking Hasselback potatoes!

1. potato cleaning and microwave (according to the recipe below).
2. After cooling, slice the cake into 14″ slices from end to end, being cautious not to cut all the way through.
3. Apply the butter mixture to each potato slice and all over the potato.
4. Until the potatoes are soft, bake, brush again with the butter mixture, and bake once more.

Advice for Making the Best Hasselback Potatoes

• Shortcut tip: Microwaving the potatoes first can increase their interior fluffiness and ease of slicing while also reducing baking time.
• Slicing: To establish a stopping point while slicing the width of the potato, place the potato between the length of two wooden spoons or chopsticks. Additionally, this assists in keeping the potato’s foundation intact.
• To Make It Crispier: To make the top of the potatoes even more crispy, brush the butter mixture on top, sprinkle with Parmesan cheese, and broil for 4 minutes, or until the cheese is golden brown. Serve with sour cream or bacon bits and top with chives.

Simple Hasselback Potato Recipe

Garlic butter and Parmesan are melted over these Hasselback potatoes, which are then cooked to perfection.

Ingredients for Hasselback Potatoes

• 6 medium yellow potatoes were cleaned and dry
• 5 tablespoons salted butter melted
• 4 tablespoons olive oil
• ¼ cup Parmesan cheese finely grated, plus more for topping if desired
• 1 tablespoon garlic paste *see notes
• 1 tablespoon chives chopped, divided
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions for Hasselback Potatoes

1. Set the oven to 425 °F. A medium-sized casserole dish should be greased with cooking spray and left aside.
2. On a big platter, arrange the potatoes. 10 minutes at maximum power in the microwave.
3. After being microwaved, let the potatoes cool for a few minutes before making fine slits into them that are spaced approximately 1/8 inch apart with a large, sharp knife.
4. Place the potatoes in the baking pan that has been prepared.
5. Melted butter and olive oil should be mixed in a small bowl. Salt, pepper, and parmesan cheese are added along with half the chives.
6. Brush the potatoes with the butter mixture, carefully dividing the slices to ensure that butter gets down between them. Keep any extra butter mixture aside.
7. For 10 minutes, bake the potatoes. The potatoes should be crispy on the outside and tender on the inside by the time you remove them from the oven and brush them with the remaining butter mixture.
8. After removing from the oven, brush the potatoes with the melted butter that has collected in the bottom of the pan. If desired, sprinkle leftover chives and Parmesan cheese on top. Serve right away.

Notes

You can either buy garlic paste or prepare your own. Add a pinch of coarse salt and two to three chopped garlic cloves to form garlic paste. To get a smooth paste, mash with a fork.

The potatoes are much easier to slice before baking if they have been microwaved before roasting to ensure that the insides are lovely and soft. Additionally, it reduces the whole baking time in half!

You must combine the butter and olive oil first. Olive oil cools the butter and prevents the parmesan cheese from melting and congealing in the mixture.

In this recipe, a combination of butter and oil is used to contribute to taste as well as to prevent the butter from burning at high heat. If desired, top with your preferred ingredients, such as sour cream or bacon.

Russets can be used in this dish if you want potatoes with an EXTREMELY crispy exterior, but I much prefer the overall flavor and texture of yellow potatoes.

For a large gathering, this recipe can be doubled, however, the initial bake time might need to be extended by around 5 minutes.

Nutrition information

Serving: 1potato | Calories: 317 | Carbohydrates: 31g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 258mg | Potassium: 726mg | Fiber: 4g | Sugar: 1g | Vitamin A: 346IU | Vitamin C: 35mg | Calcium: 77mg | Iron: 1mg