This is hands-down one of my favourite “looks fancy but is secretly easy” potato sides. Hasselback potatoes always impress – those little accordion-like slices get crisp on the outside, fluffy on the inside, and act like tiny pockets for cheese, garlic, and butter. These are rich, garlicky, cheesy, and incredibly comforting – the kind of dish you put in the centre of the table and everyone immediately grabs a fork.

Serve these potatoes this year alongside creamy dips like this whipped feta, or a spicy marinara sauce to balance the cheesy garlic topping.

For more delicious potato side dish inspiration, try my viral Greek roasted potatoes, or this creamy and indulgent leek and potato gratin.

Ingredient Notes

Here’s a brief overview of the ingredients you need for this recipe and a few notes on substitutions that may or may not work. Scroll down to the recipe card at the bottom of the page for the exact recipe, quantities, and instructions.

• Baby potatoes – Smaller potatoes cook faster and get crispier, and make this side dish perfect for finger-snacking! You can use larger ones, but increase the bake time by 10–15 minutes.
  
• Butter – Softened butter helps you work it into the slits easily. Salted or unsalted both work; just adjust additional salt.
  
• Extra mature cheddar – Mature cheddar gives that punchy flavour that holds up against garlic and butter. A milder cheese can get lost here.
  
• Garlic – Use fresh cloves for the biggest flavour impact. Garlic powder won’t give the same richness.
  
• Salt & pepper – Go lighter on the salt at the start. You can always adjust your seasonings once baked.

How to Make Cheesy Hasselback Potatoes

Here’s an overview on how to make your hasselback potatoes – scroll down to the recipe card below for the exact ingredient quantities and thorough instructions.

1. Slice the potatoes

Hasselback the potatoes: the best way to do this is to place a chopstick either side of the potato and cut slits into the potatoes almost all the way through but not quite (use the chopstick as a mark for how far to cut down). Repeat in even slits all the way across the potato.

Arrange the hasselback potatoes in a skillet or baking dish.

2. Make the cheesy butter

Mix softened butter with half the cheese, minced garlic, parsley, salt, and pepper. Brush or spoon the mixture over each potato.

Use a fork or knife to push some of that butter – cheese mixture into the slits. Top with the remaining cheese.

3. Bake

Bake covered with foil for 45 minutes. Uncover and bake for another 25 minutes until crisp, golden, and bubbling. Rest for 10 minutes before serving (they hold heat like lava!).

Chef’s Tips / Cooking Hacks

• The chopstick trick is magic – don’t skip it for perfect slices! There’s nothing worse than accidentally cutting your baby potatoes in half and ruining the hasselback!
  
• Use softened, not melted butter – melted runs off the sides of the potatoes and doesn’t cling inside the slits for cheesy, buttery baked perfection.
  
• Add cheese in two stages so the outside browns without burning.
  
• Fan the potatoes open gently with your fingers before brushing them- it helps the butter seep in.
  
• Switch up the cheese: Gruyère, Parmesan, or even a sharp Red Leicester work beautifully.
  
• Make them spicy: Add chilli flakes or smoked paprika to the butter mixture.

Storage

These cheesy hasselback potatoes keep for 3-4 days in an airtight container, and could even be eaten cold! To reheat, I’d recommend the following:

• Air fryer: 180°C for 5–7 minutes (best option!).
  
• Oven: 180°C for 10–12 minutes.
  
• The microwave works, but it can make the potatoes lose their crispness.

FAQs

Can I prepare this in advance?
Yes – slice the potatoes and store them submerged in cold water for up to 12 hours. Pat dry before adding the butter mixture.

Can I use vegan alternatives?
Absolutely. Vegan butter and a strong vegan cheddar-style cheese work well.

My slices won’t open-what can I do?
After slicing, gently press each end of the potato to fan it open a little. Also, warm potatoes slightly (room temp) before slicing-they flex more easily.

Do I need to peel the potatoes?
No. The skin helps the potatoes keep their shape and adds crispiness.