This Cheesy Hasselback Potatoes recipe is a showstopper potato dish that delivers a fluffy interior, a crisp exterior, and a cheesy bread crumb topping.
Perfect for appetizers, side dishes, or as a casual weeknight meal, this recipe is sure to become a staple in your home. You don't need special ingredients or equipment, just potatoes and a few kitchen items. For more Potato Inspired recipes, check out Roasted Potatoes, Potato Hash, Spicy Potato Wedges, and Garlic Potatoes Wedges.
How to Make Hasselback Potatoes
Note: The full instructions are provided in the recipe card below.
For the cheesy bread crumbs Topping: In a medium bowl, ⅓ cup panko bread crumbs, 4 tablespoons unsalted butter, ½ cup Colby cheese, ¼ cup Grana Padana cheese or Parmesan cheese, 1 teaspoon paprika, ½ teaspoon granulated garlic, ¼ teaspoon kosher salt and ¼ teaspoon ground black pepper.
For the Hasselback potatoes: Heat oven to 450° F. Trim the potatoes into ¼-inch slices from the bottom and ends of each potato so they lie flat, and allow the slices to fan out during baking. Next, place a potato between the handles of 2 chopsticks or 2 wooden spoons; this will help slice the potato pedals without cutting all the way through.
Slice crosswise at ¼ inch intervals, leaving ¼ inch at the bottom unsliced; the chopsticks will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes. Gently rinse potatoes under cold water, let drain, and transfer, sliced side down, to a microwave-proofed plate. Microwave until slightly soft to the touch, about 6 to 12 minutes, flipping potatoes halfway through cooking.
Lightly oil a rimmed baking sheet or line it with aluminum foil for easy cleanup. Arrange potatoes sliced side up on the prepared baking sheet. Brush potatoes all over with 2 tablespoons of peanut oil or extra virgin olive oil and season with 2 teaspoons of kosher salt and ¼ teaspoon of black pepper.
Bake until skin is crisp and potatoes begin to brown, 25 to 30 minutes. Remove potatoes from the oven and heat the broiler. Top Potatoes with the breadcrumb mixture, pressing gently to adhere. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve.
Watch How to Make It
📖 Recipe
Easy Hasselback Potatoes
Tools
Ingredients
For the Cheesy Bread Crumb Topping:
- ¼ cup Plain Panko
- 4 tablespoons unsalted butter , melted
- 2 ounces (½ cup) shredded cheese, shredded , such as Colby, Cheddar, Monterey, Italian Five Cheese, etc.
- ¼ cup grated Grana Padano or Parmesan Cheese
- 1 teaspoon paprika
- ½ teaspoon granulated garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Hasselback Potatoes:
- 6 Russet Potatoes , also known as Idaho
- 2 tablespoons peanut oil or extra virgin olive oil
- 2 teaspoons kosher salt
- ¼ teaspoon black pepper
Instructions
For the Cheesy Bread crumbs Topping:
- In a medium bowl, ⅓ cup panko bread crumbs, 4 tablespoons unsalted butter, ½ cup Colby cheese, ¼ cup Grana Padana cheese or Parmesan cheese, 1 teaspoon paprika, ½ teaspoon granulated garlic, ¼ teaspoon kosher salt and ¼ teaspoon ground black pepper.
For the Hasselback potatoes:
- Heat oven to 450 F Degrees. Trim the potatoes into ¼-inch slices from the bottom and ends of each potato so they lie flat, and allow the slices to fan out during baking. Next, place a potato between the handles of 2 chopsticks or 2 wooden spoons; this will help slice the potato pedals without cutting all the way through.
- Slice crosswise at ¼ inch intervals, leaving ¼ inch at the bottom unsliced; the chopsticks will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes. Gently rinse potatoes under cold water, let drain, and transfer, sliced side down, to a microwave-proofed plate. Microwave until slightly soft to the touch, about 6 to 12 minutes, flipping potatoes halfway through cooking.
- Lightly oil a rimmed baking sheet or line it with aluminum foil for easy cleanup. Arrange potatoes sliced side up on the prepared baking sheet. Brush potatoes all over with 2 tablespoons of peanut oil or extra virgin olive oil and season with kosher salt and pepper. Bake until skin is crisp and potatoes begin to brown, 25 to 30 minutes. Remove potatoes from the oven and heat the broiler. Top Potatoes with the breadcrumb mixture, pressing gently to adhere. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve.
Notes
Bread crumb mixture can be refrigerated in a zipper-lock bag for 2 days. How to Freeze It is not advisable to freeze.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
