Sliced Baked Potatoes: The Ultimate Crispy, Cheesy, Hasselback-Style Side Dish

Imagine a potato that combines the fluffy, tender interior of a perfect baked potato with the irresistible, crispy-crunchy edges of the best homemade roasties. That, in essence, is the glory of Hasselback-style sliced baked potatoes. This iconic Swedish creation, named after the Stockholm restaurant Hasselbacken, transforms the humble spud into a stunning, fan-shaped masterpiece.

But beyond their impressive appearance lies pure culinary genius. Those thin, accordion-like slices create maximum surface area, allowing melted butter, fragrant herbs, and savory cheese to seep into every nook and cranny before crisping up gloriously in the oven. The result? A side dish that steals the show, offering a symphony of textures in every bite: crisp, cheesy, garlicky, and soft.

This recipe is your ultimate guide to mastering this classic. We’ll walk you through simple slicing tricks, share secrets for maximum crispiness, and show you how a cheesy, garlicky butter bath elevates it to pure comfort food heaven. It’s easier than you think and guaranteed to become a family favorite. Let’s get slicing!

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Gathering Your Ingredients for Perfect Sliced Baked Potatoes

The beauty of this recipe lies in its simplicity. With just a handful of pantry staples, you can create something extraordinary. Here’s what you’ll need:

The Core Ingredients:

• 4 medium-sized Russet or Yukon Gold potatoes (about 200-250g each): Russets yield a fluffier interior and crispier skin, while Yukon Golds are creamier and hold their shape beautifully.
• 4 tablespoons (60g) unsalted butter, melted: The flavor carrier.
• 2 tablespoons high-smoke point oil (like avocado or vegetable oil): Helps achieve an all-over crisp.
• 4 cloves garlic, minced: For that essential aromatic punch.
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried): Herbal fragrance.
• 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried):
• ½ teaspoon freshly ground black pepper:
• 1 teaspoon fine sea salt, plus more for finishing:

The Cheesy, Flavorful Toppings:

• ¾ cup (75g) finely shredded sharp cheddar cheese: Melts beautifully and adds a tangy depth.
• ¼ cup (25g) grated Parmesan cheese: For a salty, umami crust.
• Optional for serving: Sour cream, chopped fresh chives or parsley, crispy bacon bits.

Pro-Tip: Uniformity is key! Choose potatoes that are similar in size and shape (oval is best) for even cooking.

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Step-by-Step Guide to Making Crispy Hasselback Potatoes

Follow these detailed, numbered steps for perfect results every time. Don’t worry about slicing perfectly—our trick makes it foolproof!

Step 1: Prep and Slice (The Foolproof Way)

1. Preheat your oven to 220°C (425°F). Position a rack in the center.
2. Wash and Dry: Scrub the potatoes thoroughly under cold water to remove any dirt. Pat them completely dry with a kitchen towel—this is crucial for crispiness.
3. The Slicing Guard: Here’s the classic hack to prevent cutting all the way through. Place a potato on a large, sturdy spoon or between two wooden chopsticks. The curved edges of the spoon or the chopsticks will act as a guard, stopping your knife at the right depth.
4. Make the Cuts: Using a sharp chef’s knife, make crosswise slices about 3-4mm apart along the length of the potato. Slice down until your knife hits the spoon or chopsticks. Repeat with all potatoes.

Step 2: Create the Flavor Infusion

5. In a small bowl, combine the melted butter, oil, minced garlic, thyme, rosemary, salt, and black pepper. Mix well.
6. Brush Generously: Place the sliced potatoes on a baking sheet lined with parchment paper (for easy cleanup). Use a pastry brush to generously coat each potato with the garlic-herb butter mixture, making sure to get in between the slices as much as possible. Reserve about 2 tablespoons of the butter mixture for later.

Step 3: The First Bake

7. Bake the potatoes in the preheated oven for 40 minutes. Halfway through (at the 20-minute mark), carefully remove the tray and brush the potatoes again with the reserved butter mixture, gently fanning the slices apart to help it seep in. This builds layers of flavor and crispness.

Step 4: Add Cheese and Final Crisp

8. After 40 minutes, remove the potatoes from the oven. They should be starting to soften and fan out beautifully.
9. Cheese It Up! Carefully sprinkle the shredded cheddar and Parmesan cheese in between the slices, using a small spoon or your fingers. Let some cheese fall over the top as well.
10. Return the tray to the oven and bake for another 15-20 minutes, or until the potatoes are tender all the way through (test with a paring knife), the edges are deeply golden and crispy, and the cheese is melted and bubbly.

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Useful Tips & Tricks for Hasselback Potato Perfection

• Choosing Your Potato: As mentioned, Russets are king for crispiness, while Yukon Golds offer a buttery, creamy texture and are less likely to dry out.
• Preventing Oxidation: If you’re prepping ahead, you can slice the potatoes and submerge them in a bowl of cold water for up to 2 hours to prevent browning. Just be sure to pat them extremely dry before seasoning and baking.
• Flavor Variations: The canvas is yours! Before the final bake, try:
  • Everything Bagel: Sprinkle with everything bagel seasoning.
  • Spicy Southwest: Use smoked paprika, cumin, and top with a mix of Monterey Jack and chopped jalapeños.
  • Truffle & Parmesan: Drizzle with a little truffle oil and use only Parmesan.
• Crispiness is Key: For ultimate crisp, use a combination of butter and oil. The oil has a higher smoke point and promotes browning. Ensure your oven is fully preheated.
• Serving: Serve immediately while hot and crispy! A dollop of cool sour cream or Greek yogurt and a sprinkle of fresh chives provide the perfect contrast.

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Conclusion: Your New Go-To Showstopper Side Dish

And there you have it the complete guide to creating phenomenally crispy, cheesy, Hasselback-style sliced baked potatoes. This recipe proves that with a simple technique and quality ingredients, you can turn an everyday vegetable into a restaurant-quality side dish that’s worthy of Sunday roasts, holiday feasts, or just elevating a simple weeknight dinner.

The process is meditative, the result is deeply rewarding, and the reactions from your dinner guests are guaranteed to be positive. So next time you look at a bag of potatoes, see beyond the mash or the fry. See the potential for a crispy, golden, cheesy masterpiece waiting to be sliced and baked.

Don’t just take our word for it preheat your oven and try it tonight! Snap a photo of your beautiful creation and share it with us. We promise, once you go Hasselback, you’ll never look at a baked potato the same way again. Happy cooking!