Garlic Cheese Hasselback Potatoes add the flavors of bacon, Parmesan cheese, and Italian herbs to make these popular potatoes extra-special. It takes a steady hand, a thin-bladed knife, and an extreme amount of patience, to cut down just far enough so that the potatoes fan out without cutting all the way through the base that holds them together. See my method below to breeze through this step.
Another key is to use pre-boiled waxy potatoes. Waxy potatoes hold together better than the mealy variety like russets or Idahos. Pre-boiling also helps them cook faster. You can boil them a day or two in advance to save even more time.
You will love these as a side dish for meat, poultry, or seafood.
Garlic Cheese Hasselback Potatoes Recipe
2 pounds small red new potatoes or Yukon Gold potatoes (not fingerlings)
1/4 cup (4 Tablespoons or 1/2 stick) butter, melted but cool
1/4 cup bacon bits
2 Tablespoons grated Parmesan cheese
1 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon table salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Sweet Hungarian paprika
Chopped chives or parsley for garnish
Boil the unpeeled potatoes in salted water until tender, but not mushy. Drain and let cool. (May be done a day or two in advance.) When the potatoes have cooled, scrape off the skins with a butter knife.
Using a thin-bladed knife, slice cross-wise down to within 1/2-inch of the base so that they fan out. (This is known as the Hasselback method. See photo below for my simple method.)
Preheat oven to 425 F. Line a shallow baking pan (I use a 10- by 15-inch jelly roll pan) with nonstick foil.
Whisk together the butter, bacon bits, Parmesan cheese, oregano, basil, garlic powder, onion powder, and salt. Brush the Hasselback potatoes with the herb butter mixture, carefully getting some of the mix in between the slices without breaking apart the potatoes. Sprinkle with Hungarian sweet paprika.
Place the potatoes on the prepared baking sheet.
Bake for 30 minutes until golden brown. Garnish with fresh chopped chives or parsley.
Yield: 6 to 8 servings
If you have ever tried to make Hasselback potatoes, you will know how difficult it can be to avoid cutting all the way through the potato when slicing. I solved this problem by placing the potatoes between two butter knives. This prevents inadvertently slicing all the way through.