I know. Hasselback potatoes were SO six years ago. They’re so good, though, that I’m still making them.
And, if you stick around, I’ve added a delicious twist on these hasselback potatoes that you will not want to miss.
Do you ever find a recipe that you absolutely LOVE and you make it over and over (and over and over) again until you so sick of its ingredients and you vow NEVER to make it again? That’s definitely the case with these hasselback potatoes. I’ve had these babies in my repertoire for a few years but haven’t made them in awhile.
And, then, a couple of weekends ago, I came across a bag of potatoes that needed to be used and remembered my vow; never would I make hasselback potatoes again. Of course, I didn’t really mean it after we’d made them for the third or fourth time in a month’s time. I just meant, let’s wait awhile before we consume another potato. Ha!
The only thing better than remembering a long lost recipe is finding out that we had EVERYTHING on hand to make them along with a garlic butter sauce that the Pioneer Woman made on her show.
I didn’t have any chives on hand so I substituted green onions and I love yellow potatoes but have made them with russets, too. A note about slicing the potatoes: set the tater on two chopsticks or wooden spoons. Slice through leaving 1/4 unsliced, so the potato holds together at the bottom. (see my video for the how-to).
Cheese, you say? Is this the delicious twist on hasselback potatoes, you ask? Not quite yet, friend, but this was the first time I added slices of mild cheddar.
Slice cloves of garlic as thinly as you can and shove them between the slices. Let them get all snuggly. For the delicious twist, scroll down past the recipe!A delicious twist on #HasselbackPotatoes you will NOT want to miss! Click To Tweet
Let’s Make Them!
- 6 medium potatoes, rinsed & dried
- garlic slices, amount depends on how many slices you make in potatoes) I used 5 cloves
- 4 oz mild cheddar, sliced into squares
- ½ cup butter, softened
- 3 green onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt & pepper, to taste
- Heat oven to 450 degrees
- Slice potatoes (see video)
- Stuff garlic and cheese between slices of potato (I didn't do garlic & cheese together)
- Make garlic butter sauce: Mix butter, green onion, minced garlic and olive oil. Blend well.
- Slather those potatoes with the garlic butter sauce!
- Salt & pepper to taste
- Bake potatoes for 50-60 minutes for crisp potatoes. See my note below for a baked potato hack.
*Note: For non-crispy hasselback potatoes, I slice them up and microwave them for 8-10 minutes before stuffing them with garlic slices and cheese. Then I bake them for 25-30 minutes. This makes them just a little crispy on the edges and keeps the potato slices nice, soft and garlicky on the inside.
The Delicious Twist!
Take these hasselback potatoes up a notch and make them into Hasselback Mashed Potatoes! I threw in two of these potatoes (one cheesy, one garlic) with five other mashed potatoes (boiled the potatoes separately), along with some extra green onions, softened butter, minced garlic, and some shredded cheese. Salt and pepper to taste.
A little over the top, but a tasty once-in-awhile treat!
Be sure to let me know if you make these. You can always join in the conversation over at the Desperately Seeking: Inspiration for Creative Living Facebook page!