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Hasselback potatoes have rapidly become a favorite in kitchens around the world, and for good reason. This unique cooking technique not only elevates the humble potato into a visually stunning dish but also allows for an explosion of flavors that can turn any meal into a gourmet experience. The concept of Hasselback potatoes originated in Sweden, where they were first introduced at the Hasselbacken restaurant in Stockholm in the 1700s. The original dish featured thinly sliced potatoes baked to perfection, achieving a delightful combination of crispy edges and soft, fluffy interiors.

Cheesy Garlic Hasselback Potatoes

Indulge in the mouthwatering delight of Cheesy Garlic Hasselback Potatoes, a delicious twist on a classic side dish! This recipe showcases russet potatoes, layered for maximum crispiness and flavor, infused with a rich garlic butter mixture, and topped with gooey sharp cheddar and Parmesan cheese. Perfect for any meal, these potatoes promise a beautiful presentation and an explosion of taste that will impress your family and friends. Try them today for a gourmet experience at home!
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Ingredients
  

4 medium-sized Russet potatoes

1/2 cup unsalted butter, melted

1/4 cup olive oil

4 cloves garlic, minced

1 tsp garlic powder

1 tsp dried thyme

1 tsp dried rosemary

1 tsp smoked paprika

Salt and pepper, to taste

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Sour cream (optional, for serving)

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Prepare the Potatoes: Wash and scrub the potatoes thoroughly under running water. Pat them dry with a towel. Place one potato on a cutting board and use two chopsticks or wooden spoons on either side of the potato to prevent cutting all the way through. Carefully slice the potato into thin slices (about 1/8 inch thick), stopping when the knife hits the chopsticks to create Hasselback-style cuts. Repeat for the remaining potatoes.

      Make the Garlic Butter Mixture: In a bowl, mix the melted butter and olive oil. Add minced garlic, garlic powder, thyme, rosemary, smoked paprika, salt, and pepper. Stir until well combined.

        Coat the Potatoes: Using a brush or a spoon, generously coat the tops of the sliced potatoes with the garlic butter mixture, ensuring some of the mixture seeps into the cuts. Reserve some of the mixture for later.

          Bake the Potatoes: Place the coated potatoes on a baking sheet lined with parchment paper. Bake in the preheated oven for about 45-55 minutes, basting with the reserved garlic butter mixture every 15 minutes, until the potatoes are tender and crispy on the edges.

            Add the Cheese: About 10 minutes before the potatoes are done, remove them from the oven and sprinkle the shredded cheddar and grated Parmesan evenly over the tops, ensuring some cheese falls into the cracks. Return to the oven and bake until the cheese is melted and bubbly.

              Garnish and Serve: Once baked, remove the potatoes from the oven and let them cool slightly. Garnish with fresh parsley and serve with a dollop of sour cream if desired.

                Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4