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Rosemary Cheddar Hasselback Potatoes

The first time I saw hasselback potatoes, I was so amazed by how pretty they looked. I thought, what a simple and creative way to enjoy potatoes. This recipe can be enjoyed as a side or appetizer. I left them in the oven for over an hour because I prefer a lot of crunch with my potatoes (I almost thought I was having potato chips!) If you want them more tender, an hour should be just fine.

We’re starting this recipe by cutting a ⅛” slice from the bottom of each potato, enough so that they can stand firmly on their own.  Next, you’ll create thin ⅛” slice through each potato, without cutting through the potato.  Place the potatoes in a baking dish and stuff with garlic and rosemary. Then bake the potatoes at 460F for about 60-80 minutes. Finish these beauties off by adding some grated cheese, salt, and pepper.

Easy hasselback potatoesPotatoes often get a bad rap; however, they have some major benefits. They are a rich source of potassium and vitamin C.  With the skin on, they also provide a healthy dose of fiber.  

Now, it’s your turn! Try these out and let us know what you think! Have you ever prepared hasselback potatoes? Let us know in the comment section below!

Rosemary Cheddar Hasselback Potatoes
Total Time
1 hr 30 mins
Servings: 4
  • 4 medium red potatoes
  • 1 ounce of grated cheddar cheese
  • 1 tablespoon of olive oil
  • 4 cloves of garlic, finely chopped
  • 3 Fresh rosemary , finely chopped
  • Salt and pepper to taste
  1. Create a 1/8″ slice from the bottom of each potato, so that they are able to stand firmly on a surface.
  2. Then create thin 1/8″ slices through each potato, making sure not to cut completely through the potato. Stop right before you hit the bottom.
  3. Place the potatoes in a baking dish, and drizzle olive oil.
  4. Stuff the slices with the garlic and rosemary

  5. Bake at 460F for 60-80 minutes until tender on the inside (longer if you prefer crispiness.)

  6. Finish off by adding grated cheese, and salt and pepper to taste.

Recipe Notes

This recipe can be enjoyed as a side or appetizer.

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9 Comments on Rosemary Cheddar Hasselback Potatoes

  1. Avatar
    Sarah @ Bourgeois Essence
    November 16, 2015 at 6:17 pm (5 years ago)

    ooh I love hasselback potatoes… for some reason I never added rosemary to them but paprika powder. Will try so next time I bake them 🙂

  2. Avatar
    November 21, 2015 at 5:39 pm (5 years ago)

    I’m going to make this for thanksgiving since I am spending it alone! Thanks for the recipe

    • Wendy
      November 21, 2015 at 9:02 pm (5 years ago)

      you are so welcome! happy cooking. you’re going to love it!

  3. Avatar
    November 27, 2015 at 7:33 pm (5 years ago)

    wow, these look good.

  4. Avatar
    December 11, 2015 at 11:13 pm (5 years ago)

    Perfect! I wanted a twist on red potatoes this Thanksgiving. My guests were quite impressed. And I didn’t have to hunt for the recipe! I made 16. Thankfully, I remembered to allow a lot of extra time to stuff so many potatoes. Keep the creativity coming!

    • Wendy
      December 11, 2015 at 11:34 pm (5 years ago)

      omg so many potatoes!! so happy to hear they came out great!

  5. Avatar
    September 19, 2016 at 2:37 am (5 years ago)

    These were great. Tasty and tender.

    • Wendy
      September 19, 2016 at 2:36 pm (5 years ago)

      woohoo! glad to hear you gave em a try

  6. Avatar
    January 10, 2017 at 6:18 pm (4 years ago)

    easy way to cut the potato, peel potato, take a spoon, put potato in spoon, cut until you hit spoon edges!


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