Hasselback Potatoes

3 Apr

This is a very easy way to give the bland potato a lot of new flavor. The light coating of butter and cheese gives the potatoes a crisp outside.

One of my most treasured and beloved items I’ve inherited is my cousin Aimee’s recipe box. It’s a beautiful Longaberger basket filled with handwritten recipes of hers and also our other family members. I adore handwritten recipes, especially from my loved family members. It’s so special and sentimental to me. One of the first recipes I was drawn to in the box was this one for Hasselback potatoes.

I love potatoes. I could eat potatoes every day, multiple times a day. I like them any and every way. This recipe is such a fun take on an old classic, the baked potato. It has remarkable wow factor and minimal effort, my kind of wonderful!

The possibilities with this recipe are endless. It’s a great base recipe so feel free to experiment with it! Use your imagination and tailor it to your heart’s content. This summer I want to make them on the grill – yum!

These could also be made in the microwave. Just peel or wash the potatoes and pat dry. Cut into thin slices but not all the way through (like instructed below) and place potatoes in a microwave safe dish or pan. Sprinkle with  salt and drizzle with melted butter and fresh or dried herbs Then microwave at high power for 10 minutes, rearranging the potatoes after five minutes. Let rest for five minutes. Sprinkle with cheddar and parmesan cheeses. Microwave for another 4 to 6 minutes at high power until cheeses are melted and potatoes are soft. Sprinkle with salt. Serve potatoes as a side dish or as a main dish with a salad.

For a printable scrapbooked PDF version of this recipe, click here.

Hasselback Potatoes


4 medium, even potatoes

1 tsp salt

2-3 Tbsp melted butter

4 Tbsp grated cheese

1 1/2 Tbsp parmesan cheese

2-3 Tsbp chopped fresh herbs {such as parsley, chives, thyme, sage}


2-3 tsp dried herbs of your choice


Peep potatoes if the skin is tough, otherwise just scrub and rinse them. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425 degrees for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10-15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.

*Note you may use caraway seeds or cumin in place of herbs, if desired. Use about 1 1/2 tsp for 4 large potatoes.

**Good served with any meat, fish or poultry dishes or as a main dish with just a salad!!


7 Responses to “Hasselback Potatoes”

  1. MissPreece April 3, 2012 at 4:50 pm #

    This is cool! I like the way they are presented! And I am totally with you on the potato thing. They are an utter godsend, but they need to go hand in hand with butter!

  2. Paula Kelly-Bourque (@VanillaBeanBake) April 3, 2012 at 8:14 pm #

    Thank you for sharing your cousin Aimee’s recipe. From one potato lover to another…these look delicious. I’ll be baking these within the week..guaranteed!

  3. zestybeandog April 3, 2012 at 9:04 pm #

    Looks delish!


  1. Honey Butter Pork Tenderloin or Pork Loin Roast « - April 6, 2012

    […] paired it with my hasselback potatoes and a vegetable. It was […]

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