These Hasselback Potatoes are an impressive and delicious side dish for any meal. The baked potatoes are brushed with butter, seasonings, filled with cheese, and then topped with your favorite toppings.
We eat a lot of potatoes in this family and I know if I’m tired of the same ways, everyone else may be, too. Making these Hasselback Potatoes is a fancy way of serving the spuds and the recipe couldn’t be easier!
Hasselback Potatoes can be made with so many different seasonings, herbs, and cheeses that they can’t get boring too quickly. We love them simple with garlic and pepper, cheddar cheese, and our favorite baked potato toppings.
Table of Contents
- Farmers Market Week
- What are Hasselback Potatoes?
- How to Cut Hasselback Potatoes
- What Type of Potatoes are Best for Hasselback Potatoes?
- Baked Potato Variations
- How to Reheat Leftover Hasselback Potatoes
- Can you Freeze Leftover Hasselback Potatoes?
- How to Make Hasselback Potatoes
- Tips, Tricks, and FAQs
- Printable Hasselback Potatoes Recipe
- Other Potato Recipes You May Enjoy
- More Farmers Market Recipes
Farmers Market Week
Our local farmer’s market has nearly everything I could want to make these potatoes. I picked up the large baking potatoes, green onions, and cheese when I was there last week. I grabbed some bell peppers also that will come in handy for another recipe.
If you recall, Monday was the beginning of Farmers Market Week event with a few of my favorite food blogger friends. We’re sharing over 50 recipes this week. Be sure to follow along with us and find new recipes to add to your arsenal.
What are Hasselback Potatoes?
Hasselback potatoes got their name from the Swedish restaurant where they were invented and popularized. The restaurant was called Hasselbacken and these potatoes were first served there in 1953. Hasselback potatoes are a type of baked potato that is cut into thin, fan-like slices but left joined at the bottom, baked until the layers fan out into rounds of crispy goodness.
How to Cut Hasselback Potatoes
The easiest way to cut Hasselback potatoes is to use a sharp knife and either a pair of chopsticks or wooden spoons. Place wooden chopsticks or wooden spoon handles on either side of the potatoes before cutting to keep the knife from accidentally cutting through a potato. Cut your potato slices to about 1/8 to 1/4 inch in thickness. You want thin slices. Try to cut most of the way through the potatoes. Be careful not to cut too far on the ends of the potatoes where there is less room to work with. Leaving the skin on the potatoes will help the slices hold together and add even more flavor to the potatoes.
What Type of Potatoes are Best for Hasselback Potatoes?
You can make these Hasselback Potatoes with any medium to large potato. I prefer to use an Idaho (or russet) as their skins are firmer and crisp up wonderfully plus the insides are creamy and tender.
To serve as an appetizer, try using small red potatoes. Of course, baking time will be less than what the recipe indicates.
Baked Potato Variations
There are many ways to change up Hasselback Potatoes and these are some of my favorite ways to dress the potato up:
- Try using gouda or pepper jack cheese in place of the cheddar. Slices or shredded cheese both work great.
- Add fresh herbs like rosemary, thyme, or oregano.
- Try using a Yukon Golds as they are waxier and can be easier to slice and turn out so creamy.
- Substitute sweet potatoes in place of the Idaho.
- Sprinkle a little bit of lemon zest and parsley on the potatoes.
Hasselback Potatoes are a perfect potluck food and will add an impressive touch to any dinner. They’re even a great lunch paired with a salad.
How to Reheat Leftover Hasselback Potatoes
- How to reheat in the oven: Bake the potatoes at 400 degrees F on a lightly greased baking sheet for 20-25 minutes or until completely heated through.
- How to reheat in the microwave: Place potatoes on a microwave-safe plate and microwave on high power for 60 seconds then at 15-second intervals as needed until heated through.
- How to reheat in the air fryer: Preheat the Air Fryer to 350 degrees F and cook for 5 minutes, or until completely heated through.
Can you Freeze Leftover Hasselback Potatoes?
Yes, you can freeze leftover Hasselback Potatoes, although that will not have the same creamy texture when reheated. To freeze, cool potatoes completely and then flash freeze on the baking sheet until frozen. Wrap each potato in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw completely before reheating.
- 6 Russet potatoes
- 1/4 cup olive oil
- 1/4 cup melted butter
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 3/4 cup shredded cheddar cheese
- 6 slices of cooked bacon, crumbled
- 1/2 cup sour cream
- 3 scallions, chopped (can be substituted for chives)
- Cooking Spray
How to Make Hasselback Potatoes
Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat well with cooking spray.
To slice the potatoes: Using a cutting board, place chopsticks or wooden spoons on either side of the potatoes before cutting to keep the knife from accidentally cutting through a potato. Cut your potato slices to about 1/8 to 1/4 inch in thickness. Try to cut most of the way through the potatoes.
In a small bowl, stir together the olive oil, butter, garlic salt, and pepper. Brush the mixture over the potatoes, holding the slices apart so that some of the butter mixture gets in between. Be sure to save any remaining butter mixture.
Place the potatoes on the sheet pan and bake for 1 hour or until potatoes are tender and brown. Let cool for 5 minutes. Note: baking time will depend on the size of your potatoes. Larger ones, may need more time.
You’ll want to fan the slices of the potato to get all the cheese and butter down through the potatoes. Place the shredded cheddar cheese in between the potato slices. Brush with the remaining olive oil and butter mixture.
Return to oven for an additional 3 minutes, or until cheese is melted. Dollop sour cream on top, followed by bacon and chopped scallions.
Tips, Tricks, and FAQs
- Substitute your favorite cheeses and herbs for the ones in the recipe.
- Large potatoes may require a longer baking time.
- Use chopsticks or wooden spoons to help slice the potatoes (they will help you not cut all the way through the potato).
- Slices between 1/8 and 1/4 inch work best.
- You can substitute sweet potato or Yukon Gold potatoes in place of the Russet.
- Don’t skip the second basting with the butter mixture, this will aid in the buttery crisp texture of the potato.
- You can make these potatoes in the oven or the air fryer. See the recipe card for air fryer instructions.
Printable Hasselback Potatoes Recipe
- baking sheet
- cooking spray
- chopsticks or wooden spoons
- small bowl
- 6 Russet potatoes
- ¼ cup olive oil
- ¼ cup melted butter
- ½ teaspoon garlic salt
- ½ teaspoon pepper
- ¾ cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- ½ cup sour cream
- 3 green onions, chopped
- Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat well with cooking spray.
- Slice the potatoes into 1/4 inch slices, leaving 1/8 inch at the bottom of each slice uncut so that the potatoes stay together.
- In a small bowl, stir together the olive oil, butter, garlic salt, and pepper. Brush the mixture over the potatoes, holding the slices apart so that some of the mixture gets in between. Save any remaining mixture.
- Place the potatoes on the sheet pan and bake 1 hour until potatoes are tender and brown. Let cool for 5 minutes.
- Place the cheddar cheese in between the potato slices. Brush with remaining olive oil and butter mixture. Return to oven for an additional 3 minutes, or until cheese is melted.Dollop sour cream on top, followed by bacon and chopped green onions.
- Air Fryer Instructions: Preheat an air fryer to 350 degrees F. Prepare potatoes and butter mixture as directed in recipe above. THe quanity of potatoes you can fit in the air fryer depends on the size of your basket. I can do 3 large Russets in this one. Place potatoes in the basket and cook in the preheated air fryer for 15 minutes. Brush potatoes with butter mixture, making sure it drips down the fanned-out slices to ensure potatoes will not be dry. Cook until potatoes are cooked through, about 15 minutes more.Remove potatoes from the basket and brush with any remaining butter mixture. Top with more cheese and your toppings.
Other Potato Recipes You May Enjoy
More Farmers Market Recipes
- Balsamic Cucumber Salad from Jolene’s Recipe Journal
- Braised Half-Runner Beans with Potatoes (Instant Pot) from Palatable Pastime
- Caprese Mac and Cheese from Cheese Curd In Paradise
- Grilled Vegetable Platter with Lemon Feta Dip from Books n’ Cooks
- Hasselback Potatoes from Blogghetti
- Kale Caesar Salad from Karen’s Kitchen Stories
- Mexican Corn Salad from A Kitchen Hoor’s Adventures
- Sheet Pan Okra from Magical Ingredients
- Bourbon Apple Butter from Hezzi-D’s Books and Cooks
- Lavender Peach Shortcakes with Honey Whipped Cream from The Spiffy Cookie
- Fluffy Peach Waffles from Red Cottage Chronicles
- The Best Cherry Pie from Jen Around the World
- Zucchini Bread with Nutmeg from Our Good Life
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