Take your roasted potatoes to the next level with these Cheesy Hasselback Potatoes, stuffed with oozy mozzarella and crispy parmesan. What are Hasselback Potatoes? Basically they are roasted sliced potatoes and for this recipe I have topped with cheese.
Cheesy Hasselback Potatoes
These roasted potatoes take a little extra time to prepare but they sure are worth it! Crispy hasselback potatoes stuffed with melted mozzarella and the extra crunch of parmesan on top.
What are Hasselback Potatoes?
The Hasselback potato has been sliced into thin strips at the top to give crispy roasted potato edges but keeping the centre as creamy soft potato. They are then roasted in the oven just as usual. I think they were invented in Sweden at Restaurant Hasselbacken and can also be called Accordian Potatoes.
How to Make Hasselback Potatoes
Hasselback Potatoes can be made with any potato really, Desiree or Yukon Golds work well, but just grab whatever you can get. Start with large potatoes until you get the hang of it. Slice straight down in thin strips on each potato, stopping before you reach the bottom. The trick is to place a wooden spoon either side of the potato to stop your knife slicing all the way through.
You then top with oil, butter or even duck fat and in this case, grated cheese, pushing some between the slices of potato. As the potatoes cook, the slices start to fan out and so about halfway through you can push the cheese and olive oil further in, to give really crispy edges.
You could even top these with some crispy bacon, jalapeños and sour cream and make them a dinner on their own.
TRY THESE CHEESY POTATOES WITH:
Cheesy Hasselback Potatoes
- Total Time: 52 minutes
- Yield: 4–6 serves 1x
Description
Easy roasted potatoes, sliced thinly, topped with cheese and oven roasted.
Ingredients
- 6 large potatoes, desiree or yukon work well
- 100g mozzarella cheese, finely diced or grated
- ¼ cup parmesan cheese, grated
- 1 tablespoon olive oil
- salt & pepper
- handful fresh parsley to serve
Instructions
Pre heat oven to 220C.
Scrub potatoes with a scourer but do not peel. Cut slits really close together, down three quarters of the height of each potato.
Place potatoes on to a baking tray and brush each with a little of the olive oil, season well with salt and pepper and bake for 40 minutes. Every 10-15 minutes brush with a little more olive oil.
Remove from oven and push the mozzarella between the slices, every 2nd slice if you like. Sprinkle with the parmesan and return to the oven for about 3 minutes, or until the cheese has melted.
Remove from the oven, sprinkle with parsley and serve.
Notes
Place a wooden spoon either side of the potato as you cut, to stop you cutting right through.
You can use any type of potato you like really, sweet potato even, this may just cook a bit quicker.
- Prep Time: 12 minutes
- Cook Time: 40 minutes
- Category: DINNER
WHAT KNIVES DO I USE?
I get my knives from Perth based family business McK’s Knives who hand make their knives in Solingen, Germany. Great quality knives at an affordable price.
www.mcksknives.com
This post may include affiliate links.
This recipe was originally posted July, 2019.
