Hassleback Potato Recipe with Garlic Thyme Butter
Hasselback Potatoes are an impressive side dish anyone can make! They are ethereally soft and creamy on the inside, crispy on the outside, dripping with garlic thyme butter in every slice with a crescendo of melty gouda. This recipe is ideal for special occasions, holidays (hello Easter) and company but easy enough for everyday – if you can slice, you can prep this recipe in minutes! Best of all, this Hasselback Potato recipe can be made ahead of time for stress free entertaining - just pop the potatoes back in the oven to melt the cheese! Serve these Hasselback Potatoes alongside anything from chicken to pork tenderloin, to roast for a dinner everyone will praise. Use my tips and kitchen hacks to help you easily make this show stopping side dish that’s a head above the rest!
Servings 6 potatoes
Ingredients
Potatoes
- 6 medium Russet potatoes, scrubbed, patted very dry
- 3-4 tablespoons olive oil
- 8-16 ounces Gouda, thinly sliced into 1-inch squares (See Notes)
Garlic Thyme Butter
- 8 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons chopped chives
- 1 tablespoon chopped fresh thyme (or 1 tsp dried)
- 1 tablespoon chopped fresh rosemary (or 1 tsp dried)
- 1 teaspoon salt
- 1/2 tsp EACH pepper, paprika
Instructions
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet pan with foil and spray with cooking spray.
- Slice the very bottom off of each potato so they lay flat on a cutting board. Make a series of 1/8-inch slices along the top of each potato, stopping ½ inch from the bottom so you don't slice all the way through the potatoes. You can place two wooden chopsticks or utensil handles along the sides of the potato to help prevent you from slicing all the way through – but take care on the tapered ends because they are above the chopsticks.
- Transfer the potatoes to the prepared baking sheet and drizzle with 3-4 tablespoons olive oil. Use your hands to rub all sides of the potatoes thoroughly with the oil.
- Bake the potatoes for 50 to 60 minutes OR until the center of the potatoes are tender. Near the end of the baking time, mix together all of the Garlic Thyme Butter ingredients in a medium bowl.
- Once the potatoes are tender, remove the pan from the oven. Brush the Garlic Thyme Butter in between every slice (it's okay if some butter drips on the baking sheet). Insert the cheese slices in between every other cut or every few cuts of potato (if using 8 ounces cheese) or in between about every cut if using 16 ounces of cheese.
- Return the potatoes to the oven and bake for an additional 3-5 minutes or until the cheese is melted.
- Garnish with additional chopped chives if desired. Serve immediately.
Video
Notes
- Gouda: There are a lot of potato slices, which means you need a lot of cheese to fill them! You can stick with 8 ounces of Gouda and place every other slice or every few slices or splurge and use 16 ounces Gouda which will fill about every slice.
HOW TO STORE AND REHEAT
- How to store: Store in the refrigerator in an airtight container or wrapped tightly in plastic wrap or foil for up to 5 days; freeze if storing longer.
- To freeze: Frozen Hasselback Potatoes won’t boast the same crispy, creamy texture once thawed, so I would only freeze leftovers and not freeze specifically to serve company in the future. Place the potatoes on a baking sheet once cool and flash freeze for one hour. Wrap each potato in plastic wrap and store in an airtight container. Freeze potatoes for up to 3 months. When ready to eat, thaw potatoes in the fridge for 24 hours.
- How to reheat in the oven: Bake the potatoes at 400 degrees F in a on a lightly greased baking sheet for 20-25 minutes or until completely heated through.
- How to reheat in the microwave: Place potatoes on a microwave-safe plate and microwave on high power for 60 seconds then at 15 second intervals as needed until heated through.
- How to reheat in the air fryer: Preheat the Air Fryer to 350 degrees F and cook for 5 minutes, or until completely heated through.
Make ahead
Hasselback Potatoes can be prepared almost entirely ahead of time or in stages:- Slice Hasselback Potatoes: Scrub the potatoes, slice and place in a bowl of cold water in the fridge with a teaspoon of lemon juice or white vinegar. This will prevent the potatoes from turning brown due to oxidation. When ready to bake, thoroughly dry the potatoes and proceed with the recipe. Bonus, the vinegar water will help draw out the starch and make the outsides crispier!
- Prep ingredients: Combine the fresh herbs, garlic and seasonings for the Garlic Thyme Butter and store in the refrigerator. Add the melted butter when ready to use otherwise it will harden.
- Bake and add cheese: This option will save you the most prep time the day of serving. Follow the recipe all the way up to adding the Garlic Thyme Butter. Instead of returning to the oven, let the potatoes cool to room temperature, stuff with slices of cheese, cover and refrigerate for up to 3 days. When ready to serve, bake the potatoes at 350 degrees for 20-25 minutes OR until heated through and cheese has completely melted.