As a Midwesterner, I love meat and potatoes.  The combination is amazing!  However, sometimes it gets hard to spice up the combo.  I discovered that the Swedes have been spicing up their potatoes for years.  They fan out the potato and bake it making a mixture between a baked potato and a thick cut chip.  So I decided to tackle the Hasselback potato.  I thinly sliced some garlic, topped it with rosemary and Parmesan and called it a day.  This potato was a hit.  The individual slices made perfect portions for each bite.  The potato was crispy on the outside and had that perfect fluffy texture on the inside.

Hasselback Potatoes

  • 2 large baking potatoes
  • 6 cloves garlic
  • 1/4 cup butter, stick
  • 1/4 cup Parmesan Cheese, shredded
  • 2 tbs olive oil
  • 2 sprigs fresh rosemary, chopped
  • kosher salt
  • freshly ground black pepper

Preheat the oven to 425 degrees.

Scrub two potatoes clean.  If you do not like the potato skin you can peel them as well.  Then cut slits every 1/8 inch into the potato.  Make sure to not cut the potato all the way through.  Leave about 1/8-1/4 inch uncut on the bottom of the potato.

Slice the potato

Slice the garlic into thin slices. You can use a knife or a slicer.  You just want the garlic paper thin.  You also want to slice the 1/4 cup of butter into thin slices.

Slice the garlic thin

Starting at one end of the potato insert a slice of garlic into the last slit. Then insert a slice of butter into the adjacent slit.  Continue alternating garlic and butter into each slit until you have filled up the potato.

Alternate butter and garlic

Repeat with the second potato.

Place the potatoes onto a baking sheet and cover each potato with 1 tbs of olive oil.  Season with salt and pepper.  Then top with the rosemary.

Top with the Parmesan cheese and salt and pepper

Finally top each potato with half of the Parmesan cheese.

Top with the Parmesan

Bake in the preheated 425 degree oven for 1 hour.

Hasselback Potato

Remove and serve.

The Hasselback Potato

These potatoes are awesome.  They look cool, taste great and will definitely keep the vampires away from you. To make this a tad bit more kid friendly, substitute cheese for the garlic slices.  A nice mozzarella would work.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.


  1. My favorite trick for making these is putting a chop stick on each side when slicing so it keeps you from slicing all the way through. Not my idea, but I can't remember where I picked that trick up.

  2. I've done something similar before, but I love the simple recipe you've provided here. Thanks for posting this. I love how the slices really increase the chance of crispiness. 🙂

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