Baked Hasselback Potatoes


These baked hasselback potatoes don't need a lot of toppings to make them wonderful. Simple, yet fancy.

Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hrs 5 mins
4 potatoes


  • 4 medium potatoes

  • 3 tablespoons olive oil

  • 4 cloves garlic, thinly sliced

  • 1 pinch smoked paprika

  • salt to taste

  • 2 tablespoons grated Parmesan cheese, or more to taste

  • 2 teaspoons chopped fresh chives, or to taste


  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Place a potato between 2 wooden spoons. Slice potato crosswise at 1/8-inch intervals, cutting until you hit the spoon handles, being careful not to cut all the way through. Repeat with remaining potatoes and transfer to a baking sheet.

  3. Combine olive oil, garlic, paprika, and salt in a small bowl. Brush mixture over the top and in between the slits of potatoes.

  4. Bake in the preheated oven until potatoes have fanned out a bit, and are cooked through on the insides but a bit crispy on the outsides, about 45 minutes. Sprinkle 2 tablespoons Parmesan cheese over top and bake until melted, 2 to 3 minutes.

  5. Garnish with additional Parmesan and chives.

Nutrition Facts (per serving)

270 Calories
11g Fat
39g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 270
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 2mg 1%
Sodium 52mg 2%
Total Carbohydrate 39g 14%
Dietary Fiber 5g 17%
Total Sugars 2g
Protein 6g
Vitamin C 43mg 217%
Calcium 60mg 5%
Iron 2mg 11%
Potassium 919mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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