Golden Hasselback potatoes, tucked with thin slices of ham and ribbons of melted cheese, bring together a crisp, bronzed exterior and a soft, buttery center. It’s a handsome baked side dish or a satisfying main for a simple supper, made with everyday ingredients and one neat trick: thin crosswise cuts that fan open beautifully in the oven.
Ingredients
- Medium potatoes — 6
- Ham — 150g (5 oz)
- Semi-hard cheese, such as Gouda, Cheddar, or Maasdam — 150g (5 oz)
- Unsalted butter, melted — 40g (3 tbsp)
- Olive oil — 1 tbsp
- Garlic — 2 cloves
- Sweet paprika — 1 tsp
- Salt — 3/4 tsp
- Ground black pepper — 1/4 tsp
- Fresh thyme — 2 sprigs, optional
- Parsley — 10g (1/4 cup), for serving
How to Make It
- Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
- Wash the potatoes well and pat dry. Place each potato between two skewers or wooden chopsticks, then make thin crosswise cuts, stopping about 3–5 mm before the bottom so the potato stays intact.
- Mix the melted butter with the olive oil, minced garlic, paprika, salt, and pepper. Add the thyme leaves, if using.
- Arrange the potatoes cut-side up on the baking sheet and brush generously with the butter mixture, working it into the cuts.
- Bake for 30 minutes, then remove the tray and gently open the slices with a spatula or knife.
- Slice the ham and cheese thinly, then tuck them into every other cut in each potato.
- Return to the oven and bake for another 15–20 minutes, until the potatoes are golden and the cheese has melted.
- If you like extra crunch, switch on the broiler for 2–3 minutes. Let stand for 5 minutes.
- Finish with chopped parsley and serve hot as a main dish or a side.
Serving and Storage
Serve Hasselback potatoes straight from the oven with a fresh herb garnish and your favorite sauce: sour cream with mustard, garlic yogurt, or tomato salsa all work well. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 180°C (356°F) oven for 8–10 minutes to bring back the crisp edges.
Nutrition
| Serving | 1/4 of recipe |
|---|---|
| Calories | 485 kcal |
| Protein | 21g |
| Fat | 27g |
| Saturated Fat | 12g |
| Carbohydrates | 39g |
| Fiber | 5g |
| Sugar | 3g |
| Sodium | 1200mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Even cuts: place wooden skewers or chopsticks along both sides of the potato so the knife stops before cutting all the way through.
- Choosing the cheese: semi-hard cheeses melt evenly; for a more luscious pull, add a little mozzarella to the Gouda or Cheddar.
- Without ham: swap in turkey, bacon, smoked chicken, or skip the meat altogether for a cheese-and-herb version.
- Seasoning ideas: try smoked paprika, granulated garlic, rosemary, or Italian seasoning.
- Small potatoes: they cook faster; start checking for tenderness after 35–40 minutes.
FAQ
How do you make Hasselback cuts neatly and quickly?
Place the potato between two wooden skewers or chopsticks and make thin cuts about 2–3 mm apart. The skewers act as stops so the knife won’t slice all the way through.
Which cheese works best for this recipe?
Semi-hard cheeses that melt smoothly and hold their shape are ideal: Gouda, Maasdam, or Cheddar. For extra stretch, add a little mozzarella.
Can I make it without ham or prepare it ahead?
Yes, you can replace the ham with turkey, bacon, or leave it out completely. Store baked potatoes in the refrigerator for up to 2 days and reheat in a 180°C (356°F) oven for 8–10 minutes.