Feta and garlic Hasselback potatoes are an easy, yet fancy, side dish. Stuffed with feta, garlic, and onions, these Hasselback potatoes are a delicious alternative to the usual baked potatoes.
Cooking for a Crowd
This recipe works whether you’re doing 4 potatoes or 50 potatoes.
Hasselback potatoes are perfect for dinner parties because the potatoes can be stuffed in advance and forgotten in the back of the oven for 30 minutes while you sit around drinking cocktails.
When you finally do pull the potatoes from the oven you’ll have a beautiful and delicious side dish. What could be more simple?
Serving Garlic Hasselback potatoes
Even though these are well-dressed potatoes, they still need a bit more flavor. I recommend serving the extra herb and garlic oil, that will collect in the bottom of the pan, along with the potatoes. We usually smash them to separate the layers, then drizzle on that flavor-packed oil!
A Sheet Pan Dinner
I make an everything-on-one-sheet-pan meal at least once a week. I even set my oven to preheat before I get home so that I don’t have to rush.
Sheet pan dinners are my favorite, and these potatoes provide a centerpiece to the meal. Enjoy herb and garlic Hasselback potatoes alongside of seasonal vegetables (cauliflower, carrots, beets, and squash tossed in olive oil and garlic are our favorite), and veggie burgers for a complete one-pan meal!
Herb and Garlic Hasselback Potatoes
Stuffed Hasselback potatoes are an easy alternative to your typical baked potato. Filled with feta, onions and garlic, they are perfect for dinner parties as they can be prepared ahead of time. The recipe is written for 4 potatoes and can be easily scaled to make 8, 12, or 20 potatoes.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
- 4 large potatoes (choose a floury variety)
- 1/2 onion, thinly sliced
- 1 tsp salt and pepper, to taste
- 1/2 cup olive oil, divided
- 1 Tbsp minced garlic
- 1 Tbsp freshly chopped fresh herbs (see notes for suggestions)
- 1/2 cup crumbled feta
- Preheat the oven to 400 F (200 C).
- Scrub the potatoes. Cut a series of thin slices into the potato leaving the bottom 1/4 inch (1 cm) uncut. This will hold the potato together. While some recipes recommend using skewers or spoons to hold the potato while cutting, I find it easiest just to hold the potato lengthwise, then carefully cut crosswise with a sharp knife.
- Stuff each potato with a few pieces of onion, fanning the potatoes open.
- Place the potatoes in a baking dish, and drizzle the potatoes with olive oil (about 1 Tbsp on each potato). Then sprinkle on salt and pepper.
- Place the potatoes in the oven and bake for 40 minutes.
- Meanwhile, mix the garlic and the herbs into the remaining 4 Tbsp of olive oil.
- When the timer goes off, pull the potatoes out of the oven. Divide the olive oil and herb mixture among the potatoes. Use a basting brush to really push the herbs and garlic between the potato slices. Top with the crumbled feta cheese.
- Bake for another 10 to 20 minutes, until the potatoes are tender.
Keywords: cook for a crowd, picnic, barbecue, easy, simple, dinner party, sheet pan meal, winter, fall,