Baby Hasselback Potatoes with Blue Cheese and Bacon

(from Lisalouisville’s recipe box)

Hasselback potatoes get their name from the restaurant that invented them in 1940: Stockholm, Sweden’s Hasselbacken, which has been running since 1748. Hasselback potatoes are a simple dish—in their most basic form, they are simply sliced accordion-style. The easy Hasselback potato technique allows the outside of the potatoes to become crispy and brown, while their insides remain soft.

Source: Southern Living

Categories: Side dishes


  • 10 (2 1/2-oz.) small Yukon Gold potatoes
  • 1/2 cup salted butter, melted
  • 1 1/2 tablespoons finely chopped fresh rosemary
  • 1 1/2 teaspoons kosher salt, divided
  • 1 ounce blue cheese, crumbled (about 1/4 cup)
  • 1/2 cup crumbled cooked bacon (about 6 slices)
  • 1/4 cup chopped fresh chives


  1. Preheat oven to 425°F. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom of the potato. (Do not cut all the way through potatoes.) Arrange potatoes, cut side up, on a greased baking sheet.

  2. Combine melted butter, rosemary, and 1 teaspoon of the salt in small bowl. Spoon 1/3 cup of the melted butter mixture evenly over potatoes.

  3. Bake in preheated oven on middle oven rack until tender, 45 to 50 minutes. Spoon remaining butter mixture evenly over potatoes. Sprinkle with blue cheese and remaining 1/2 teaspoon salt. Bake until cheese is slightly melted and potatoes are golden, about 5 minutes.

  4. Sprinkle with bacon and chives, and serve immediately.

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