Add a special flair to any dinner with these Hasselback Potatoes. These potatoes are basted with seasoned butter and baked until tender on the inside and crispy on the outside.
Why you will love these
If you want to level up your side dish game, these Hasselback potatoes are your secret weapon. They take baked potatoes from ordinary to extraordinary.
I love serving delicious potato recipes and these are definitely a crowd-pleaser.
- Fancy and impressive yet so easy to prepare.
- A simple method turns ordinary baked potatoes into amazing potatoes.
- Wonderfully crispy on the outside and buttery and tender on the inside.
What are Hasselback potatoes?
Hasselback potatoes get their name from a restaurant in Stockholm, Sweden called Hasselbacken where these potatoes were first introduced during the 1940s.
The name "Hasselback" refers to a cooking method in which thin cuts are made in the potato (or other vegetables) (without cutting completely through) to provide more surface area for seasonings as well as more edges for crisping.
Ingredient notes
- Potatoes - Starchy potatoes such as Russets work best. Choose potatoes roughly the same size so they cook evenly. I prefer using large potatoes for a dramatic presentation, but this method can easily be used with smaller potatoes as well.
- Butter and olive oil add flavor and give way to a brown, crispy exterior.
- Seasonings - I used garlic powder, onion powder, parsley, salt, and pepper. You can add or swap in whatever flavors you love. Chives, tarragon, and paprika are also great options.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- To prepare the potatoes, place a potato on a cutting board between the handles of two wooden spoons.
- Using a sharp knife, make slices ⅛-inch thick. The wooden spoons will prevent the knife from cutting all the way through the potato. Repeat with the other potato.
- Melt the butter in a small saucepan. Stir in the olive oil and seasonings.
- Brush one-third of the butter mixture on the potatoes, making sure to get the butter in between the slices.
- Bake for 30 minutes at 400 degrees. Brush the potatoes with half of the remaining butter. Bake for another 30 minutes.
- Brush the remaining butter on the potatoes and bake until fork-tender, approx. another 15-20 minutes.
Garnishing and serving
- Top with sour cream and chives or parsley.
- Add shredded cheddar cheese and crumbled bacon during the last 5 minutes of baking.
- Serve with steak, chicken, or shrimp for a meal with steakhouse flair.
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Hasselback Potatoes for Two
EQUIPMENT
Ingredients
- 2 large Russet potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ¼ teaspoon dried parsley
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400 degrees. Line a quarter sheet pan with aluminum foil. Set aside.
- Place a potato on a cutting board in between the handles of two wooden spoons. Using a sharp knife, cut thin slices (⅛-inch) in the potato. The wooden spoon handles will prevent the knife from slicing all the way through the potato. Repeat with the other potato. Transfer the potatoes to the prepared pan.
- In a small saucepan, melt the butter and stir in the olive oil and seasonings. Brush the potatoes with ⅓ of the butter mixture making sure to get it in between the slices.
- Bake the potatoes for 30 minutes. Brush half of the remaining butter on the potatoes. Bake for another 30 minutes. Brush the remaining butter mixture on the potatoes. Bake for another 15-20 minutes or until fork-tender.
- Garnish with sour cream and fresh parsley or chives. Serve.
Notes
- The total baking time will depend on the size of the potatoes.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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