American-Style Hasselback Potatoes with Cheese and Bacon Recipe
Although the hasselback technique comes from Sweden, in the USA it became a hit as a showy side for steaks and grilled meats. The potatoes are sliced into thin cuts, which makes them crispy on the edges and soft inside. In the American version you naturally add cheese and bacon – because why not.
American-style hasselback potatoes are something between a campfire baked potato and a full-on dish from a steakhouse. Thanks to the dense cuts, each potato has hundreds of crispy edges that soak up butter, cheese, and bacon fat. It’s a showstopping side that looks like it took a lot of work, even though the technique is very simple.
Chef's tips
The most important thing is cutting the potatoes evenly – the skewers or spoon handles on the sides really save you from accidentally cutting them in half. During baking, don’t skip the step of repeatedly basting with the fat from the tray, because that’s what gives you the golden, crispy skin and soft interior. Add the cheese and bacon only towards the end, otherwise the bacon will burn and the cheese will turn into a hard crust instead of a gooey layer.
How to serve
These potatoes are perfect with grilled steak, roast chicken, or as a main dish with a big salad and vinaigrette when you’re craving something very filling. They’re great for at-home “American” movie nights or as the star of the table when you’re watching a game with friends. To drink, pair them with an IPA-style beer, cider, or homemade lime lemonade to cut through the richness of the cheese and bacon.
Ingredients
- potatoes - 8 piece
- bacon - 100 g
- cheddar cheese - 120 g
- butter - 40 g
- vegetable oil - 1 tablespoon
- garlic - 2 piece
- sweet paprika - 1 teaspoon
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
- chives - 3 tablespoons
- sour cream - 100 g
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Scrub the potatoes thoroughly under running water using a brush, but do not peel them. Pat dry with paper towels.
- Place each potato between two wooden skewers or spoon handles so you don’t cut all the way through. Using a sharp knife, make very close cuts every 2–3 mm, stopping just before the bottom of the potato – it should fan out like an accordion but stay in one piece.
- In a small bowl, mix the melted butter, oil, finely grated garlic, paprika, salt, and pepper.
- Place the potatoes on the tray and brush them thoroughly with the butter and spice mixture, trying to get some of the fat between the cuts.
- Put the tray in the oven and bake for 40 minutes. Every 15 minutes, take the tray out and baste the potatoes again with the fat that has collected on the bottom.
- Meanwhile, cut the bacon into small strips and fry in a dry pan for 5–7 minutes, until browned and crispy. Drain on paper towels.
- After 40 minutes of baking, sprinkle the potatoes with grated cheddar, trying to get some of the cheese into the cuts. Scatter the fried bacon on top.
- Bake for another 15–20 minutes, until the potatoes are soft inside (check by inserting a fork) and deeply golden on the edges, and the cheese is fully melted and lightly browned.
- After removing from the oven, sprinkle the potatoes with chopped chives. Serve hot with a dollop of sour cream or yogurt on top.
Storage
Przechowuj w lodówce w szczelnym pojemniku. Odgrzewaj w piekarniku w 180°C przez 10–15 minut, aby skórka znów się lekko przypiekła. W mikrofalówce ziemniaki zmiękną i stracą chrupkość, ale nadal będą smaczne.
