Recipe

Golden, crispy edges with a soft, fluffy center—these Hasselback Potatoes are a show-stopping side dish elevated by melty cheese and fresh herbs!

Hasselback Potatoes are the ultimate blend of elegance and comfort, with their accordion-like slices fanning out to hold buttery, cheesy goodness. Perfect for dinner parties or cozy nights in, this dish is as delicious as it is visually stunning. The Geedel Rotary Cheese Grater makes prep a breeze, slicing potatoes thinly and grating parmesan into fine, flavorful flakes with ease. Let’s create this irresistible side!

Ingredients

4 medium Yukon Gold or Russet potatoes

¼ cup unsalted butter, melted

2 cloves garlic, minced

½ cup parmesan cheese

1 tbsp fresh rosemary or thyme, finely chopped

½ tsp salt

¼ tsp black pepper

Optional: ½ tsp smoked paprika for extra flavor

Olive oil, for drizzling

Instructions

1. Prep the Potatoes

Wash and scrub potatoes thoroughly. Pat dry. To create the Hasselback effect, place each potato between two chopsticks or wooden spoons (to prevent cutting through). Using a sharp knife, slice thinly (about 1/8-inch apart), stopping just before the bottom to keep the potato intact.

2. Slice with Geedel Rotary Cheese Grater

Attach the 3-Blade Set to the crank cheese grater and secure it on your countertop—its upgraded silicone suction base grips firmly, no wobbling. If you prefer ultra-thin slices for extra crispiness, feed smaller potato pieces into the grater and turn the Z-shaped handle for precise, uniform cuts.

The sharp stainless steel blades ensure safe, smooth slicing, perfect for delicate potato layers.

3. Grate the Cheese

Switch to the 5-Blade Set on the Geedel Grater. Add parmesan and give a few effortless turns to create fine, powdery flakes that melt beautifully into the potato slits.

The food pusher keeps hands safe, and the detachable handle makes grating quick and easy.

4. Season the Potatoes

In a small bowl, mix melted butter with minced garlic, rosemary, salt, pepper, and smoked paprika (if using). Brush half the mixture over the potatoes, ensuring it seeps into the slits. Gently fan out the slices to coat evenly.

5. Bake

Preheat your oven. Place potatoes on a baking sheet lined with parchment or foil. Bake until the edges are crispy and golden, and the centers are tender when pierced with a fork. Halfway through, brush with remaining butter mixture for extra flavor.

6. Add Cheese

Remove potatoes from the oven and sprinkle grated parmesan generously over the top and into the slits. Return to the oven briefly until the cheese is melted and bubbly.

7. Serve

Drizzle with a touch of olive oil and garnish with extra rosemary or thyme. Serve hot as a side to roasted meats, grilled veggies, or a hearty salad.

Tips and Variations

Potato Choice: Yukon Gold offers creamy texture; Russets give crispier edges.

Cheese Swap: Try cheddar or gouda (grated with the 2-Blade Set) for a richer flavor.

Flavor Boost: Insert thin garlic slices into slits or add bacon bits with the cheese.

Make Ahead: Slice and season potatoes a few hours ahead; store in the fridge and bake when ready.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispiness.

Conclusion

These potatoes are a perfect balance of crispy and tender, with the crank cheese grater simplifying every step. Its versatile everyday tool design, with 2-Blade, 3-Blade, and 5-Blade Sets, handles slicing and grating with sharp premium blades for safe, smooth cuts. The stable suction base ensures no slipping on any surface, making it ideal for family dinners or gatherings. From thin potato slices to fluffy cheese, this grater delivers perfection.