Filed Under: Side Dish | Thanksgiving

Hasselback Potatoes with Prosciutto and Sage

Recipe By Tessa Arias
November 19th, 2012

The potatoes are tender inside, and slightly crisp at the edges while the topping is melting with cheese and crunchy.

Yield: 6 Servings

Prep Time: 10 minutes

Cook: 1 hour 10 minutes

Tessa's Recipe Rundown...

Taste: Salty, earthy, cheesy, savory, and just like fall.
Texture: The potatoes are tender inside, and slightly crisp at the edges while the topping is melting with cheese and crunchy.
Ease: The hardest part is slicing the potatoes without going all the way through. A small, sharp, thin knife should do the trick.
Appearance: Glorious.
Pros: Fabulous spin on potatoes.
Cons: Takes a long time to bake but the potatoes can be baked ahead of time to be stuffed, topped, and finished off in the oven later.
Would I make this again? Yes.

Thanksgiving marks the beginning of retail world chaos. Between Black Friday, Cyber Monday, and regular holiday shopping, millions of dollars are spent and thousands of employees are forced to miss out on quality family time in order to sell people what is usually unnecessary crap. It seems to be getting worse as many stores (such as Target, Best Buy, and Macy’s) open their doors on midnight or as early as 8 or 9 p.m. Thanksgiving day instead of the once usual 6 a.m. That’s just ridiculous. Can we really call Thanksgiving a holiday when so many people have to go straight to work after eating their turkey while others get their wallets reading for shopping? Some employees are protesting such outrageous hours but I wonder if it will do any good. I have a part-time retail job but thankfully where I work doesn’t insist on outrageous Black Friday hours and I’ve actually managed to get time off to go visit my mom and brother in Denver! Most retail employees aren’t so lucky though. I know some people wouldn’t be able to afford typically high-priced items that are deeply discounted on Black Friday but I really hope that holidays remain holidays in the U.S. People deserve to relax (even then a day full of family and cooking isn’t always relaxing for everyone…) and instead we’ve turned holidays into an excuse to buy things. Don’t get me wrong, I love shopping as much as the next person, but this is just too much. I’m sorry for the rant but I just want to remind people to think about the person ringing them up at the register this Black Friday and whether or not that digital camera is worth thousands of people missing out on their holiday when they could be eating things like these insanely scrumptious hasselback potatoes!

How to make
Hasselback Potatoes with Prosciutto and Sage

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
The potatoes are tender inside, and slightly crisp at the edges while the topping is melting with cheese and crunchy.


  • 12 small clean Yukon Gold potatoes
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 3 ounces prosciutto, chopped
  • 1/2 cup grated Swiss cheese
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon chopped fresh sage, plus extra sage leaves for garnish


  1. Preheat the oven to 400°F.
  2. Place a potato on its flattest side on a cutting board. If your potato is too unstable, slice a thin piece off the bottom to prevent it from rolling. With a thin and sharp knife, cut slices into the potato, being careful not to cut all the way through. Repeat with remaining potatoes. Place potatoes in a rimmed baking dish and drizzle with olive oil and season with salt and pepper to taste. Bake for 1 hour, or until the potatoes are tender. Remove from the oven.
  3. Press prosciutto into potato slices (perfection isn’t necessary here). Mix together the cheese, breadcrumbs, and sage and sprinkle evenly over the potatoes. Bake for another 10 minutes, or until the topping is brown and crisp. Garnish with extra sage leaves before serving.

Recipe Notes

From Carisma Potatoes, an Australian potato company that doesn't sell potatoes in the U.S. so I substituted Yukon Gold.
Course: Side Dish
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Blog is the New Black — November 19, 2012 at 4:32 am

    THese look wonderful!

  2. #
    Tracey — November 19, 2012 at 7:09 am

    Love the addition of prosciutto in these – the best kind of comfort food!

  3. #
    Rachel Cooks — November 19, 2012 at 7:09 am

    Love your thoughts about Black Friday–agreed! I like that for some people, they go with their family and it is part of the Thanksgiving tradition. But they should be fun memories not stressed out, trampling people memories.

    Potatoes look amazing! Love this take on hasselbacks!

  4. #
    Ilene — November 19, 2012 at 3:04 pm

    If you put a small dowel on each side of the potato and then cut, the dowels will prevent you from cutting all the way through the potatoes.

  5. #
    Debra — December 8, 2012 at 2:42 pm

    Yum – those look amazing. You photography is great

  6. #
    Eric Troy — March 21, 2014 at 7:38 am

    Looks fantastic. I wrote a small post that basically defines what Hasselback potatoes are, and I included a basic recipe. I’ll link this in that article for an example of an awesome variation. A quick tip on slicing the potatoes without going all the way through. Place the potato in the “bowl” of a large metal spoon. Then, just cut down to the edges of the spoon and they will act as a depth gauge. But, of course, it’s not that difficult if you’re just careful.

  7. #
    alicia88 — November 19, 2015 at 9:46 am

    these sound good but i hate sage and suggestions for a replacement?

    • #
      Tessa — November 19, 2015 at 2:02 pm

      Whatever hearty herb you do like (rosemary, thyme, etc.) should work just fine!

  8. #
    rullyijin — August 8, 2016 at 10:59 am

    Great, thanks for sharing this blog article.Really looking forward to read more. Fantastic.

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