Crispy Garlic Herb Cheesy Hasselback Potatoes Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate crispy texture, try soaking the sliced potatoes in cold water for about fifteen minutes before baking. This process draws out excess surface starch, which helps the individual slices separate and crisp up even more during roasting.

Be absolutely sure to dry them thoroughly with paper towels after soaking, as any remaining moisture will cause them to steam rather than roast. Once dry, proceed with the garlic butter application as directed, ensuring every crevice is coated.

For an even distribution of cheese, use a small butter knife or spoon handle to gently pry open the potato slices after the first bake. Because the potatoes soften and fan out during roasting, it becomes much easier to slide the cheese deep into the pockets.

Do not force the slices apart too aggressively, as they can break off from the base. Taking your time during this step ensures that every single bite has a perfect ratio of crispy potato and melted cheese.

Variations

• Spicy Garlic Butter: Add a pinch of red pepper flakes or a dash of cayenne pepper to the melted garlic butter mixture for an extra kick of heat.
• Parmesan Herb Crust: Mix grated Parmesan cheese with the herbs and sprinkle it over the potatoes during the final ten minutes of baking for a salty, crispy crust.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping them in a single layer.

Freezer

Freezing is not recommended, as the texture of the potatoes and cheese will degrade significantly upon thawing.

Reheat

Reheat in a 350°F (175°C) oven or toaster oven for 10 to 15 minutes until the potato is hot and the cheese is bubbly.

Keep any leftover potatoes in an airtight container in the refrigerator for up to three days. To preserve the crispy texture, avoid stacking the potatoes on top of each other, as the moisture from the cheese will cause them to become soggy. While they are best enjoyed fresh out of the oven, proper storage ensures they remain safe and tasty for a quick meal later in the week. Let them cool completely before sealing the container.

You can prep this dish ahead of time to save precious minutes on busy evenings. Slice the potatoes and submerge them in a bowl of cold water in the refrigerator for up to twenty-four hours to prevent browning.

When ready to cook, drain them thoroughly, pat them dry, and proceed with the recipe. Alternatively, you can complete the first bake ahead of time, let them cool, and then store them. Just add the cheese and do the final bake right before serving.

Serving ideas

These potatoes make a magnificent centerpiece or side dish for a variety of meals. Serve them alongside a juicy grilled steak, roasted chicken, or a fresh green salad to balance the rich, cheesy flavors.

For a festive touch, present them on a rustic wooden board or a dark ceramic platter to make the golden colors pop. They are best served piping hot, straight from the oven, when the cheese pull is at its most dramatic and spectacular.

To elevate the presentation further, garnish the potatoes with a final sprinkle of fresh herbs right before they hit the table. Freshly chopped chives, parsley, or rosemary add a beautiful pop of green and a burst of fresh flavor that cuts through the richness of the butter and cheese. You can also offer sour cream or a dollop of Greek yogurt on the side for guests who enjoy a tangy contrast to the savory potato.

Frequently asked questions

Recipe card

Crispy Garlic Herb Cheesy Hasselback Potatoes

Prep 15 minCook 1 hRest 5 minTotal 1 h 20 minServes 4

Ingredients

• 4 medium Russet potatoes
• 1/2 cup unsalted butter, melted
• 3 cloves garlic, minced
• 2 tbsp finely chopped fresh herbs (such as parsley, thyme, or rosemary)
• 1 1/2 cups shredded cheese (such as cheddar or mozzarella)

Instructions

1. 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.
2. In a small bowl, combine the melted butter, minced garlic, and chopped fresh herbs. Stir the mixture thoroughly until the ingredients are evenly distributed.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk

Estimated nutrition per serving

Calories

485

Protein

13 g

Carbohydrates

25 g

Fat

37 g

Fiber

3 g

Sugar

1.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.