hasselback potatoes

These hasselback potatoes are thinly sliced potatoes that are roasted to golden brown perfection, then topped with cheese, bacon, sour cream and green onions. An easy yet impressive side dish that pairs perfectly with chicken and beef!

Hasselback Potatoes

potatoes

olive oil

butter (melted)

salt and pepper

cheddar cheese (cut into 1 inch squares)

bacon (cooked and crumbled)

sour cream

green onions

cooking spray

Preheat the oven to 450 degrees F. Line a sheet pan with foil, then coat the foil with cooking spray.

Place a potato on a cutting board between two chopsticks. Slice the potato into 1/4 inch thick slices, the chopsticks will prevent you from cutting all the way through.

Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan.

In a small bowl, whisk together the olive oil, butter, salt and pepper.

Brush the olive oil mixture all over the potatoes, making sure to get some in between the slices.

Bake for 50-60 minutes until potatoes are tender and browned.

Remove the potatoes from the oven; let them cool for 5 minutes.

Insert the cheddar cheese slices in between each cut of the potatoes.

Return the potatoes to the oven and bake for an additional 3-5 minutes or until cheese is melted.

Top each potato with a dollop of sour cream, then sprinkle the bacon and green onions over the top. Serve immediately.

Rosemary Garlic Hasselback Potatoes by Sylvia Fountaine- feasting at home blog October-11-2014 Crispy Rosemary Garlic Potatoes cut Hasselback Style

Rosemary Garlic Hasselback Potatoes

olive oil– divided

garlic Garlic

Rosemary

Salt and pepper

Preheat oven 425°F with a rack in the lower-middle position

Wash and dry the potatoes…leave thin skins on.Cut thin ⅛ inch slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato &#8211;but don&#8217;t worry if you cut through.

Slice the garlic, very thinly, lengthwise. Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two into the other slits. It doesn&#8217;t have to be perfect. Placing the rosemary and garlic in between the slices separates them and reduces cooking time.

Brush the bottom of the baking dish or cast iron skillet with olive oil and sprinkle dish with salt and pepper.

Brush top and sides of potatoes with 1-2 tablespoons olive oil, (reserving 1 tablespoon for brushing again halfway through baking). You can use less oil if you prefer.

Arrange the potatoes in a baking dish and sprinkle generously with salt and pepper.

Bake the potatoes for 35-40 minutes. At this point, the layers will start separating. Brush the potatoes again with a little oil, making sure some of it drips down into the space between the slices.

Bake for another 25 to 35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer&#8230;.and If they begin to get too brown, lightly cover with foil and turn heat down to 400F until tender. Total baking time is 60 to 70 minutes for medium sized potatoes (if your potatoes are on the small side or are larger, adjust cooking time accordingly).

These are on repeat at our house. Turn out amazing every time!

Made it for Thanksgiving and it was a hit!  Looks so pretty and was delicious.  Smelled great roasting in oven with all that garlic and rosemary!  Next time I might try to leave them in a little longer to get them extra crispy!

Kids love this one. We usually have fresh garlic and rosemary. Great tip to separate each section to speed up cooking.

I've almost never ever had a problem with overcooking. Obviously, don't burn, but if you're not sure, turn down to 400 and let it ride a little. Crispy is good.

Crispy Hasselback Potatoes with Rosemary and Garlic - A simple hasselback potato recipe with crispy skin, soft interior folds, and tons of herb flavor!

Crispy Hasselback Potatoes with Rosemary and Garlic

Yukon Gold potatoes

bacon grease (or olive oil)

garlic

rosemary

Salt (and pepper)

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.

Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.

Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.

Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.

Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.

https://content.jwplatform.com/videos/ZplibAgp.mp4

With alluring layers of starchy goodness, these Crispy Hasselback Potatoes with Rosemary and Garlic are a perfect side dish for any dinner!

These potatoes from Delish.com have absolutely everything you would want in a side dish. 

Garlic Butter Potatoes

lb. potatoes

c. butter, melted

c. extra-virgin olive oil

garlic,

kosher salt

black pepper

c. mozzarella

c. Parmesan

c. finely chopped parsley

Tips on how to make the potatoes fan out?
Great recipe though!
Added crushed up bacon to mine.

Came out amazing.  The only 2 things I did different was just before serving I did a light coat of browned butter.  I didn’t do mozzarella cheese, rather shredded Parmesan.

May  I ask whether I need to peel the potatoes?

Made these last night.  Had my husband cook them in the Camp Chef smoker and that just added an extra level of flavor.  We did have to hold the slots open to get the cheese between since they did not fan out on their own

I made it with bacon in the slits of the potatoes for a family dinner and they loved it 
if it’s for the kids, try cutting the potatoes into chunks for easier handling plus u you won’t get a half eaten potato

do you know if the temperature is in C or F?

Great side dish, I recommend making sure that the potatoes separate so you can get the cheese down in between the potatoes. First time I didn't, they were still awesome, second time I made them they were better, I used little golden potatoes. Really a great dish

https://streaming.hearstdigitalstudios.com/b4841a68-5049-4ebe-a8df-6fa5470fda54/video_rover_16x9_1080p_hd_1544797308_92545.mp4

If You've Never Made These Hasselback Garlic Butter Potatoes, You're Seriously Missing Out

These baby Hassleback Potatoes are a tasty side dish, appetizer or party food! The little baked sliced Swedish potatoes get beautifully crispy in the oven. I've served them in a spiced tomato sauce. Vegan, gluten-free.

Baby Hasselback Potatoes with Harissa Tomato Sauce

baby potatoes (washed)

Sea salt and black pepper

tbsp oil

onion (diced)

garlic (minced)

rose harissa paste (optional)

150 ml vegetable broth/stock

tomatoes

Preheat the oven to 400F / 200C. Line a baking sheet with parchment paper.

Cut slits in the potatoes, about ⅛ inch apart, but don’t cut all the way through. It may be helpful to lay a chopstick or wooden spoon handle on either side of the potato, then cut the slits so the knife can’t go all the way through.

Place the potatoes in a single layer on the baking sheet. Drizzle or spray with olive oil and season with salt and pepper. Place the tray in the oven and bake for 30 - 45 minutes or until cooked through with crispy cut ends. The time will depend on the size of your potatoes.

For the mini hasselback potatoes:

Meanwhile, make the tomato sauce. Heat the oil in a frying pan, add the onion and cook for 4 minutes. Add the garlic and harissa paste and cook for a further minute.

Add the stock, tomatoes and tomato paste. Bring to the boil for 5 minutes to reduce slightly. Season with salt and pepper.

Serve the tomato sauce with the baked hasselback potatoes.

For the Harissa Tomato Sauce

Better than fries, garlic roasted potatoes that are&nbsp;crispy on the outside and tender on the inside.&nbsp;&nbsp;

GARLIC BUTTER HASSELBACK POTATOES

Small Russet Potatoes (washed/scrubbed and pat dried)

Garlic Cloves (minced)

Tbsp Butter

Tbsp Fresh Chopped Rosemary

Tsp Chili Flakes (optional)

Sea salt and fresh ground black pepper

Preheat oven to 400F.

Cut each potato into slices about 3 to 4 mm apart, without cutting all the way through it, and place them on a baking tray.

In a small bowl mix melted butter (or oil), with chili, garlic, and rosemary.

Brush well the potatoes with the garlic butter mixture then season generously with salt&nbsp;and pepper.

Bake in the preheated oven for 60-75 minutes or until golden brown and crispy on tops. (timing varies on the size of potatoes)

Enjoy!

https://content.jwplatform.com/videos/P9HtBgsB.mp4

Who wouldn’t love these tender on the inside and crispy on the outside Garlic Butter Hasselback Potatoes? They are easy to make and pairs well with anything on your dinner table. These are so tasty you wouldn’t be able to stop at only one serving. A delicious side dish recipe to add to your dinner table.

Garlic Butter Hasselback Potatoes

Try something different with your Sunday roast this weekend with these garlic and rosemary hasselback potatoes. Using same-sized potatoes will help them cook through evenly

Hasselback potatoes

1.5kg medium-sized floury potatoes (Maris piper

vegetable oil

garlic cloves, bashed

sea salt flakes

Heat the oven to 200C/180C fan/gas 6. Use a metal skewer and insert through the back of one of the flatter sides of the potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in-between two handles of wooden spoons, and cut through to the spoon, if this is easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.

Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices. Toss in the bashed garlic, rosemary, and season well. Roast for 50 mins – 1 hr until the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway cooking to get extra crisp potatoes.

Because potatoes and cheese go together like peanut butter and jelly.

Scalloped Hasselback Potatoes With Cheddar

Cheddar cheese

shredded pepper Jack cheese

heavy cream

garlic, crushed

rosemary leaves, chopped

russet

Our Mini Hasselback Potatoes are crispy, cheesy and delicious! They&#039;re a versatile side dish that goes with almost everything. We love these Hasselback Potatoes for holidays or special occasions too because they are so impressive!

Mini Hasselback Potatoes

unsalted butter

cheddar

chives

Preheat oven to 400˚F.

Cut slits ⅔’s of the way into each potato, crosswise, ¼ inch apart. (Slicing tips in the notes below!)

Melt butter in a small saucepan over low heat with minced garlic, about 5 minutes.

Place potatoes onto a parchment (or silpat) lined baking sheet ½ inch apart. Brush garlic butter over each potato and season with salt and pepper.

Bake potatoes for 15 minutes. Remove potatoes from oven and generously baste again with garlic butter.

Continue to bake for an additional 10 minutes. Remove potatoes from oven and baste one last time.

Top each potato with  small pile of shredded cheese and place potatoes back into the oven and bake for an additional 10 to 15 minutes or until potatoes are fork tender and cheese has melted.

Lightly season each potato with more salt and pepper and finish with a sprinkle of chives. Serve.

These Hasselback Potatoes are smothered in garlic butter &amp; Parmesan, then baked to perfection!

Easy Hasselback Potatoes

butter

Parmesan cheese (finely grated, plus more for topping if desired)

garlic paste (*see notes)

chives (chopped, divided)

salt

Preheat the oven to 425°F. Grease a medium-sized casserole dish with cooking spray; set aside.

Place potatoes on a large plate. Microwave on high power for 10 minutes.

After microwaving, allow the potatoes to cool for a few minutes before using a large sharp knife to cut fine slits ¾ of the way through the potatoes about ⅛ inch apart.

Transfer the potatoes to the prepared baking dish.

In a small bowl, combine the melted butter and olive oil. Add parmesan cheese, garlic paste, half of the chives, salt, and pepper.

Brush the butter mixture over the potatoes, gently parting the slices to make sure butter gets down in between. Reserve extra butter mixture.

Bake the potatoes for 10 minutes. Remove the potatoes from the oven and brush with the rest of the butter mixture and bake for an additional 12 to 15 minutes or until they are crispy on the outside and tender inside.

Remove from the oven and brush the potatoes with the melted butter in the bottom of the dish. Top with remaining chives and Parmesan cheese, if desired. Serve immediately.

These hasselback potatoes might just become your favorite side dish ever, they're that good. Try this recipe yourself.

Yukon gold potatoes

Preheat your oven to 460°F.

Take a small saucepan and add your oil, place on medium heat and add your garlic: stir and heat. Meanwhile, strip sprigs of rosemary from the stalk and also add this to the pan. Give the oil a good stir, and then remove from the heat before the garlic begins to sizzle.

Take your potatoes, and working from one end to the other, slice parallel lines with a sharp knife. Try and get them as fine as you can. Slice about 2/3-3/4 into each potato. Do this with all of your potatoes.

Tip your oil and garlic mixture into a large bowl, then add your potatoes. Give them a good stir to make sure that they are all evenly coated, then tip onto a baking tray, reserving a little of the oil.

Bake for 30 minutes. As the Hasselback potatoes soften, give them a little squeeze to open up the ridges, then paint with the reserved garlic and rosemary oil.

Continue to bake until the ridges have all opened out and the skins look nice and crispy.

Serve and enjoy!

These Truffle Parmesan Hasselback Potatoes are nuggets of Yukon gold deliciousness. Perfect as a snack or side dish, they&#039;re sure to delight your guests.

Truffle Parmesan Hasselback Potatoes

1.5 lbs fingerling potatoes

olive oil (divided)

tsp Maldon salt

tsp black truffle salt

pepper

thyme leaves

thyme

parmesan (freshly grated)

Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.

Cut fingerling potatoes hasselback style, by making thin slices in the potatoes, cutting almost, but not all the way through the potato.

Place hasselback potatoes in a large bowl. Drizzle with olive oil and sprinkle with Maldon and truffle salt. Add some freshly ground pepper and the fresh thyme leaves. Toss to combine and coat the potatoes.

Arrange potatoes in an even layer, cut side up, on the prepared baking sheet. Bake in preheated oven for 30 minutes. Remove from oven. Drizzle with remaining tablespoon of olive oil, add garlic cloves and fresh thyme sprigs. Return to oven and roast an additional 20-25 minutes, or until golden brown.

Remove potatoes from oven and immediately dust with freshly grated parmesan. Serve hot.

Recipe video above. Soft on the inside and crispy on the edges, brushed with garlic rosemary olive oil! Hasselback success relies on thin slices so they fan out as they bake, allowing oil and salt to drip in between with crispy edges. Otherwise, they end up like regular roast spuds! Making sure you cut through enough and using oval shaped spuds also help to ensure they fan out properly.Worried about your knife skills? Don&#39;t! So what if your slices are irregular or a little too thick? Wonky hasselbacks still trump regular roast spuds every day of the week. :)

tsp extra virgin olive oil

tsp cooking salt / kosher salt

extra virgin olive oil

tsp cooking salt / kosher salt ((Note 2))

garlic (, skin on, smashed (optional) (Note 3))

Hasselback slice 2mm thick. Rub/sprinkle with 1 1/2 tsp oil and 1/4 tsp salt.

Bake 200°C/400°F (180°C fan) for 30 min. Pour over oil, sprinkle with salt, throw garlic and rosemary on tray. Bake further 40 min, basting generously every 10 min (getting oil between slices key), until cooked. Crank up to 220°C/425°F (200°C), baste, bake 10 - 15 min until extra golden.

Shortform recipe:

Preheat oven to 200°C/400°F (180°C fan-forced).

Cut prep - Cut a thin slice off the base of a potato to make it sit flat while cutting. Place the potato between 2 wooden spatulas or chopsticks (no thicker than 1cm / 0.4&quot; - Note 4), to make it impossible for you to accidentally cut all the way through!

THIN slices - Cut the potato into very thin slices, aiming for 2 mm. The cuts on the edges of the potato can be slightly thicker as the edges bake up crisper. (Note 4 for tips)

Rub - Drizzle each potato the 1 1/2 tsp oil then sprinkle/rub with the 1/4 tsp salt (ie share across all).

Full recipe:

Bake 1 - Place the potatoes on a tray. Bake for 30 minutes, then remove from oven.

Baste 1 - The potato slices should be slightly less &quot;stuck&quot; together at this stage. Pour the 1/4 cup olive oil over the potatoes then sprinkle the salt evenly over. The salt gets spread later, so don&#39;t worry if it looks like a lot! Throw the garlic and rosemary on the tray.

Baking/basting - Bake the potatoes for another 40 minutes, basting with the oil on the tray every 10 minutes. Brush with a bit of pressure across the surface of the potatoes to encourage the oil and salty to drip down. Once oil gets between the slices, they will fan out more and more.

CRISP IT! - Once the potatoes are soft in the centre (check with knife), turn the oven UP to 220°C/425°F (200°C). Baste the potatoes again then bake for a further 15 minutes until the edges are nice and golden. I am quite bold with this step, many others do not seek as much crispy edges.

Serve immediately while hot and the edges are crispy! Peeling off those end bits are the BEST.

Baking:

Made with colorful potatoes that are thinly sliced (but kept intact), and they are brushed with butter, garlic, herbs and cheese and roasted until tender on the inside and golden brown on the outside. They are an impressive side dish that&#39;s perfect for weekends and entertaining!

(7 to 8 oz) red potatoes

Tbsp Danish Creamery Premium Butter, (melted)

Tbsp minced garlic

salt black pepper, to taste)

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