Hasselback Potatoes with Queso
Thinly sliced roasted potatoes drizzled with warm homemade queso dip. A showstopping side dish with crispy edges and a creamy topping.
Fan-cut roasted potatoes topped with silky melted queso cheese sauce.
Nutrition per serving
Ingredients
potatoes
queso
garnish
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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