Crispy Garlic Herb Cheesy Hasselback Potatoes Step-by-step instructions

Before you start

Before starting, gather all ingredients and prep the workspace. Thoroughly scrub the potatoes under cold water to remove any dirt, then pat them completely dry with a clean towel. Melt the butter in a small saucepan or microwave-safe bowl.

Finely mince the fresh garlic and chop the herbs. Set up a cutting board with two wooden chopsticks or wooden spoons to act as guards when slicing the potatoes, ensuring the knife does not cut all the way through the base. Preheating the oven to the correct temperature is also essential.

Instructions

Slicing and Preparing the Potatoes

1. 1Slice the Potatoes
   Place each potato on a cutting board between two wooden chopsticks. Slice the potatoes crosswise into thin slices about one-eighth inch apart, letting the knife stop at the chopsticks so you do not cut all the way through.
   Look for The slices should fan out slightly but remain attached at the base.
   Tip Ensure the chopsticks are thick enough to protect the bottom half-inch of the potato.

At the end of this phase, the potatoes should be clean, dry, and sliced into neat, even accordion folds. The cuts should be spaced about an eighth of an inch apart, extending deep into the potato but leaving the bottom half-inch completely intact.

The potatoes should sit flat on the cutting board without rolling, ready to absorb the seasoned butter. The garlic herb butter should be fully mixed, fragrant, and completely liquefied, ready for the brushing process.

Buttering and the First Bake

2. 2Prepare the Garlic Herb Butter
   In a small bowl, combine the melted butter, minced garlic, and chopped fresh herbs. Stir the mixture thoroughly until the ingredients are evenly distributed.
   Look for The mixture should be fragrant and completely combined.
   Tip Warm the butter slightly if it begins to solidify during preparation.
3. 3Brush the Potatoes
   Place the sliced potatoes on a baking sheet. Use a pastry brush to generously apply the garlic herb butter mixture over each potato, making sure to get the butter deep inside the accordion cuts.
   Look for Every slice should be well-coated with the butter mixture.
   Tip Gently pry the slices apart with your fingers to help the butter penetrate.
4. 4Bake the Potatoes
   Bake the potatoes in a preheated oven at 425°F (220°C) for about 45 to 50 minutes, or until the edges are crispy and golden brown.
   Look for The potato slices should fan out and look crispy.
   Tip Rotate the baking sheet halfway through for even browning.

After the first bake, the potatoes will have fanned out slightly as the slices expand in the heat. The edges of the potato slices should look golden brown and feel noticeably crispy to the touch. The kitchen should be filled with the rich, savory aroma of roasted garlic and toasted butter, indicating that the starch has cooked through and the potatoes are ready for stuffing.

Stuffing with Cheese and the Final Melt

5. 5Stuff with Cheese
   Remove the potatoes from the oven. Carefully stuff the shredded cheese into the warm pockets between the potato slices, distributing it evenly among all the potatoes.
   Look for The cheese should fit snugly inside the cuts.
   Tip Use a small spoon or butter knife to help slide the cheese into the slots.
6. 6Final Bake to Melt
   Return the stuffed potatoes to the oven and bake for an additional 10 to 12 minutes, or until the cheese is completely melted, bubbling, and golden brown.
   Look for The cheese should be bubbling fiercely with toasted edges.
   Tip Serve immediately while hot for the best cheese pull.

The final checkpoint reveals a spectacular sight of bubbling, molten cheese oozing between the crispy potato slices. The cheese should be melted completely, with golden-brown spots forming on the top edges. The potatoes should feel tender when poked with a fork, and the cheese should stretch beautifully when pulled. Serve immediately while hot to enjoy the ultimate texture and flavor of this comforting dish.

Common mistakes

One common mistake is cutting all the way through the potato, which ruins the accordion structure. Using chopsticks as guards prevents this error. Another frequent error is stuffing the cheese too early. If the cheese is added at the beginning, it will burn long before the potato is cooked through.

Additionally, failing to dry the potatoes thoroughly before baking will trap steam, resulting in a soggy texture instead of the desired crispy edges. Finally, ensure the butter is brushed deep into the cuts, not just on top.

How to tell it’s done

To determine perfect doneness, insert a sharp knife or fork into the thickest part of the potato. It should slide in easily with absolutely no resistance, indicating the interior is fully cooked and fluffy. The outer edges must be deeply golden and visibly crispy.

The cheese should be entirely melted, bubbling fiercely, and showing beautiful toasted brown spots. If the potatoes are still firm in the center, cover them loosely with foil and continue baking for a few more minutes.