Vertical slicing and extra long roasting in the oven make these potatoes beautiful and delicious. Look at all those crispy edges!
BE PICTURED IN; CHARACTERIZED IN:
When is a baked potato not a baked potato? If it’s a Hasselback potato!
Video: How to Make Hasselback Potatoes
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Crispy Hasselback Potatoes
Where do Hasselback potatoes come from?
A Swedish chef at a restaurant called Hasselbacken in Stockholm is said to have invented these potatoes in the 1950s. Rest his soul and bless him to the nines.
How to cut Hasselback potatoes
Here’s how: Slice the potatoes thinly, like an accordion, but don’t cut all the way through so the slices stick to the bottom. Leave them unpeeled!
Here’s a trick! To help guide your slices, place a chopstick on either side of the potato as you cut – this will help prevent you from accidentally cutting through.
Drizzle the potatoes with plenty of butter and olive oil and sprinkle with salt. Roast them in the oven extra long so the insides have time to get creamy and the outsides get golden and crispy.
Which potato varieties are best for Hasselback?
You can use almost any potato with this method, but I like Yukon Golds for their creamy texture and because the fist-sized potatoes are usually just the right size for one person. But don’t rule out larger russets and sweet potatoes or even small red potatoes. These also make good Hasselback potatoes; Just watch the portion sizes.
Season the Hasselback potatoes properly
We simply dressed these potatoes with salt, pepper, melted butter and olive oil. Other herbs like thyme or rosemary combined with the parsley would do well here, as would using plain butter or virgin olive oil. You can also spice up your potatoes with garlic, breadcrumbs, chopped nuts, parmesan, or other cheese.
But really, why should you? These frilly potatoes are delicious on their own and deserve their place in potato heaven as is.
How to reheat Hasselback potatoes
Place on a baking sheet or baking dish to reheat and bake at 350°F for 10 to 15 minutes or until quite hot.
Other potato recipes to fall in love with!
- Baked potatoes with caramelized onions and Gruyere
- Crunchy hash browns
- Fried new potatoes
- Slow cooker mashed potatoes
- Crispy parmesan potato stacks
Crispy Hasselback Potatoes
ingredients
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6 Yukon Gold Potatoes, above 6 ounces everyone
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4 tablespoon unsalted butter, melted
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3 tablespoon olive oil
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3 tablespoon chopped fresh parsley, plus more for garnish
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Flaky Sea-salt, taste
method
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Preheat oven to 425ºF
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Slice potatoes:
Place a potato on a cutting board and place a stick on each side of the potato. With a sharp, thin knife, make deep vertical cuts 1/8 inch apart, but don’t cut all the way through the potato. The chopsticks should keep you from accidentally cutting too deep or going all the way through.
Place the potatoes cut-side up in the casserole dish, spaced slightly apart to give each a little space. Slightly fan the potatoes.
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Season potatoes:
In a small bowl, mix together the melted butter, oil, and parsley. Drizzle this over the potatoes, then use a pastry brush to spread the butter and oil mixture evenly and between the slices of each potato. Sprinkle with salt.
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Bake for 1 hour and 15 minutes:
Or until they are golden and crispy. The potatoes will fan out more as they cook, taking on their accordion-like appearance. Serve hot.
Links:
Sweet Potato and Yukon Gold Bake here on Simply Recipes
| nutritional information (per serving) | |
|---|---|
| 287 | calories |
| 15g | Fat |
| 36g | carbohydrates |
| 4g | protein |
