How to Make the Perfect Hasselback Potatoes with Queso
American · Medium · 80 min · 4 servings
Thinly sliced roasted potatoes drizzled with warm homemade queso dip. A showstopping side dish with crispy edges and a creamy topping.
Why this recipe works
This Hasselback Potatoes with Queso recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 80 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 4 large russet potatoes
- 4 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 8 ounces processed American cheese cubed
- 0.5 cup whole milk
- 1 small jalapeno finely diced
- 2 tablespoons fresh cilantro chopped
Step by step instructions
Step 1: Slice the Potatoes
Preheat oven to 425 degrees Fahrenheit. Scrub potatoes clean and place each one between two chopsticks or wooden spoons. Slice crosswise at 3 millimeter intervals, letting the chopsticks prevent you from cutting all the way through.
Step 2: Season and Roast
Mix melted butter, olive oil, smoked paprika, garlic powder, salt, and pepper together. Brush generously over each potato, working the mixture down into the slices. Place on a baking sheet and roast for 55 to 60 minutes until the edges are golden and crispy.
Step 3: Baste Halfway Through
After 30 minutes of roasting, remove the potatoes from the oven and baste again with any remaining butter mixture. The slices should have begun to fan out. Return to the oven to finish roasting.
Step 4: Make the Queso
Combine American cheese cubes, milk, and diced jalapeno in a small saucepan over low heat. Stir continuously until the cheese is fully melted and the sauce is smooth. Do not allow the queso to boil or it will become grainy.
Step 5: Serve
Transfer the roasted hasselback potatoes to a serving platter. Spoon warm queso generously over each potato so it flows down into the slices. Garnish with fresh cilantro and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- processed American cheese → Velveeta for an extra smooth queso
- russet potatoes → Yukon gold potatoes for a creamier texture
- jalapeno → canned diced green chiles for a milder heat
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not cut all the way through the potato or it will fall apart
- Do not rush the roasting time or the insides will remain undercooked
- Do not make the queso too far in advance or it will thicken and become difficult to pour
Nutrition facts
Per serving: 390 calories, 12g protein, 45g carbs, 19g fat, 4g fiber.
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