Baby Hasselback Potatoes with Blue Cheese and Bacon

Baby Hasselback Potatoes with Blue Cheese and Bacon in a cast iron skillet.

What You'll Find Here

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Indulge in the irresistible combination of tender baby Hasselback potatoes, creamy blue cheese, and crispy bacon with this delectable recipe. The Hasselback technique involves slicing the potatoes thinly, allowing them to cook to perfection while creating a beautiful presentation. In this blog post, we'll guide you through creating a mouthwatering dish that combines the rich flavors of blue cheese and smoky bacon with the crispy texture of perfectly roasted baby potatoes. Get ready to savor each bite of these savory delights!

Baby Hasselback Potatoes with Blue Cheese and Bacon is a delightful twist on a classic Swedish dish called "Hasselbackspotatis." The original Hasselback potatoes were invented in the 1950s by Leif Elisson, a chef at the Hasselbacken Restaurant in Stockholm, Sweden. The dish's name comes from the restaurant itself.

  • The traditional Hasselback potatoes are made by making thin, evenly spaced slits along the length of a potato, which is then roasted until the slices become crispy and the interior is tender.
  • This innovative approach to preparing potatoes has since become popular worldwide, with various creative toppings and seasonings added to suit different tastes.
  • Baby Hasselback Potatoes with Blue Cheese and Bacon combines the crispy elegance of the original recipe with the rich and savory flavors of blue cheese and bacon, creating a mouthwatering side dish that's perfect for special occasions or everyday indulgence.

This recipe showcases the enduring appeal of the Hasselback potato technique and the creative ways it can be adapted to suit different culinary preferences.

Cooking Method
Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 40 mins Rest Time: 5 mins Total Time: 1 hr 15 mins
Servings 4
Calories 374.08
Best Season Suitable throughout the year
Description

Baby Hasselback potatoes with blue cheese and bacon are a savory side dish that elevates the humble potato to new heights. The potatoes are sliced and roasted until golden and crispy on the outside, while remaining tender on the inside. They are then stuffed with crumbled blue cheese, allowing it to melt and infuse each bite with its creamy tanginess. To top it off, crispy bacon is sprinkled over the potatoes, adding a smoky and salty element to the dish. These baby Hasselback potatoes are perfect for serving alongside grilled meats, as a side dish for a special dinner, or as a delightful appetizer.

Tools and Equipment

Ingredients
  • 1.5 lb baby potatoes (such as Yukon Gold or fingerling)
  • 4 slices bacon (cooked and crumbled)
  • 1/2 cup crumbled blue cheese
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary (chopped)
  • salt and black pepper (to taste)
Step-by-Step Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper.

  2. Rinse and dry the baby potatoes. If they are uneven in size, you can cut larger ones in half to ensure even cooking.

  3. Place a potato between two chopsticks or wooden spoons to act as a guide for slicing. Make thin, parallel cuts across the potato, about 1/8 inch apart, taking care not to cut all the way through.

  4. Repeat this process with the remaining potatoes, placing each one on the prepared baking sheet as you go.

  5. In a small bowl, combine the olive oil, chopped rosemary, salt, and black pepper.

  6. Brush or spoon the olive oil mixture over the potatoes, making sure to get it in between the slices.

  7. Place the baking sheet in the preheated oven and roast the potatoes for 30-40 minutes, or until they are golden brown and crispy on the outside and tender on the inside.

  8. Remove the potatoes from the oven and let them cool for a few minutes.

  9. Gently insert small pieces of blue cheese in between the potato slices, allowing the heat to melt the cheese.

  10. Sprinkle the crumbled bacon over the potatoes.

  11. Return the baking sheet to the oven for an additional 2-3 minutes, just until the cheese is melted and the bacon is crispy.

  12. Remove from the oven and let the potatoes rest for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 374.08kcal
% Daily Value *
Total Fat 21.71g34%
Saturated Fat 7.61g39%
Cholesterol 26.6mg9%
Sodium 756.15mg32%
Potassium 49.95mg2%
Total Carbohydrate 30.04g11%
Dietary Fiber 1.67g7%
Sugars 0.09g
Protein 13.84g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.

Note
Tips and Variations:
  • Use a sharp knife to ensure clean and even slices when cutting the potatoes.
  • Feel free to experiment with different types of cheese, such as goat cheese or feta, for alternative flavors.
  • Add a touch of heat by sprinkling some crushed red pepper flakes over the potatoes before baking.
  • For a vegetarian version, omit the bacon and add some chopped roasted vegetables, such as bell peppers or zucchini, to enhance the flavors.
  • Customize the seasoning by adding your favorite herbs or spices to the olive oil mixture, such as garlic powder or smoked paprika.
  • If you prefer a crispier texture, place the potatoes under the broiler for an additional minute or two after adding the cheese and bacon.
Serving Suggestions:
  • Serve the baby Hasselback potatoes as a side dish alongside grilled meats, such as steak or chicken.
  • Arrange them on a platter and serve as an appetizer for a dinner party or gathering.
  • Pair them with a fresh salad or steamed vegetables for a complete meal.
  • Serve with a dollop of sour cream or Greek yogurt on top for added creaminess.
  • Garnish with additional chopped fresh herbs, such as parsley or chives, for a pop of color and freshness.
Allergen Information:
  • Baby Hasselback Potatoes with Blue Cheese and Bacon typically contains blue cheese and bacon, both of which may pose allergen concerns.
  • Individuals with lactose intolerance or dairy allergies should be cautious when consuming blue cheese. Consider using a lactose-free or dairy-free alternative if needed.
  • For individuals following dietary restrictions or preferences, bacon can be substituted with a meatless bacon alternative or omitted entirely.
Wine or Drink Pairing:

This dish's rich and savory flavors pair well with a variety of beverages:

  • For wine enthusiasts, a medium to full-bodied white wine, such as Chardonnay or Viognier, can complement the creamy blue cheese and bacon.
  • Alternatively, a light and crisp sparkling wine, like Prosecco, can provide a refreshing contrast.
  • Beer lovers can enjoy this dish with a light lager or a craft beer with caramel notes.
Storage and Leftovers:
  • To store leftover Baby Hasselback Potatoes, place them in an airtight container and refrigerate for up to three days.
  • Reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until they are heated through. This will help maintain their crispy texture.
Keywords: Baby Hasselback potatoes, blue cheese, bacon, side dish, appetizer, crispy, savory, roasted, creamy.