Cream Cheese Hasselback Potatoes

Hasselback potatoes are sliced thinly and roasted to a crispy, golden brown heaven. It looks so fancy with such an easy trick. Perfect side dish for any meal!

I absolutely love these potatoes! They are so crispy on the edges and so soft in the middle. Before I made these, I thought, these will take so much effort but they DON’T!

They are worth the effort!!!!

Cream Cheese Hasselback Potatoes

WHY ARE THEY CALLED HASSELBACK POTATOES?

Hasselback potatoes got their name from the Swedish restaurant where they were invented and popularized. The restaurant was called Hasselbacken and the these potatoes were first served there in 1953. The potatoes quickly gained popularity in Sweden for their tender baked potato interiors with their crispy, crunchy exteriors. As this dish gained popularity, this dish became known as Hasselback potatoes around the world.

HOW TO CUT HASSELBACK POTATOES

Hasselback potatoes look difficult to cut but with a few tips, they are easy to prepare. First, use a sharp knife like a paring knife or chef’s knife. Use medium sized potatoes as they will be easier to cut than large or small potatoes. Place chopsticks or wooden spoons on either side of the potatoes before cutting to keep the knife from accidentally cutting through a potato. Cut your potato slices to about 1/8 inch in thickness. Try to cut most of the way through the potatoes. Take care not too cut too far on the ends of the potatoes where there is less room to work with. If you leave the skin on the potatoes, it will help the potato slices hold together as well as improve the flavor of the potatoes.

Cream Cheese Hasselback Potatoes

Cream Cheese Hasselback Potatoes

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Ingredients

• FOR THE HASSELBACK POTATOES
• 4 large potatoes
• 3 tbsp. extra-virgin olive oil
• 2 to 3 minced clove garlic, grated
• salt
• black pepper
• FOR THE CREAM CHEESE SAUCE
• 4 tbsp. cream cheese, softened
• 1/4 c. boiling water
• FOR TOPPING
• Everything Bagel Seasoning
• Sriracha or hot sauce (optional)
• Diced red onions
• Freshly chopped chives

Instructions

1. Preheat the oven to 425°. On a cutting board, place a potato lengthwise between two chopsticks. Partially slice each potato into ⅛”-thick slices, making sure not to cut all the way through by using the chopsticks as a safety guard. Place cut potatoes on a large baking sheet.
2. In a small bowl, whisk together oil and garlic. Brush half the garlic oil mixture all over the sliced potatoes, then season each potato with salt and pepper.
3. Bake for 30 minutes. Remove potatoes from the oven, then carefully fan out the slices by gently squeezing while twisting the potato with just your index finger and thumb. Brush remaining garlic oil mixture onto the potatoes, making sure to brush in between the slices. 
4. Continue baking for 40 minutes more, until potatoes are completely tender and the slivered tops have bloomed outward and turned crispy and deeply golden.

5. MAKE CHEESE SAUCE + TOPPING

6. Meanwhile, in a small bowl, combine cream cheese with boiling water, whisking until smooth. 
7. Drizzle baked potatoes with cream cheese sauce and hot sauce, if desired. Sprinkle with everything seasoning, red onions, and parsley before serving.

Cream Cheese Hasselback Potatoes

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