Hasselback Potatoes

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These Hasselback potatoes are crisp as roasted potatoes on the outside but soft as mashed potatoes on the inside. And they are also easier to make. These take just 10 minutes hands-on and 60 minutes to bake.

I love making these Hasselback potatoes especially when I am entertaining. Because they look so impressive on the table. In addition, they can accompany almost any main course. And, the best part is, they are easier than making mashed potatoes or baked potato. And the ingredients list is as simple as fat and seasoning.

Also, the trick to slicing these like an accordion, is to ensure you keep the knife straight not slanted. In fact, did you know you can even buy a Hasselback potato slicer? I just happened to see it. Well, personally, I've always used two chopsticks as a guide and a sharp Chef's knife. And yet, if you are not good with knives, and make these often, then perhaps this tool may be worth an investment.

Ingredients and substitutes

• Potatoes - You can make these with almost any potatoes you have on hand. I like using red-skin for these, but I have also tried them with Yukon gold and other starchy potatoes.
• Fat - The butter is what gives the potato that crisp skin and golden edges on the outside. And, the oil prevents the butter from burning. Also, I love adding a little extra oil on this because that oil is flavored with garlic and is absolutely delicious with crusty bread.
• Garlic - I like to use freshly grated, not sliced or minced garlic. The sliced or minced tend to burn easily.
• Seasoning - I've used just salt, pepper, and fresh chopped parsley. But, you can also add some dried oregano, thyme, or rosemary. I often like to add some smoked hot paprika for variation.

Video and step by step instructions (pin)

• Preheat the oven at 420 F / 210 C.
• In a bowl, combine the butter, garlic, parsley, salt, and pepper - and set aside.
• Wash and scrub the potato skin under running water to ensure they are clean. Pat them dry so they are easier to handle.

• Place each potato on a sturdy chopping board between two chopsticks or the handles of two wooden spoons. Alternatively, you can use a Hasselback slicer to cut these potatoes.
• Then, holding the knife at 90% slice the potato but not all the way. Stop when you reach the chopsticks or spoon handles.
  Tip - I like to start from one end towards the center, turn the potato, and slice again towards the center. This helps make even slices.
• What you should get is a sliced potato with the bottom still intact. These will open like an accordion during baking.
• Place the potatoes cut side up in a skillet or baking dish. And, generously brush each potato with the garlic butter.
• Pour the olive oil over each potato.
  Tip - Make sure each potato gets some of the oil. This will ensure they stay moist as they release steam in the oven.

• Bake for 30 minutes. Then, generously brush with the oil from the pan.
  Tip - The potato layers will now be opening like an accordion, use a spoon, and pour some of the fat from the pan over each potato. This will encourage the edges to get crisper.
• Place it back in the oven and bake for another 30 minutes until you have beautiful Hasselback potatoes.
• Enjoy!

Frequently asked questions

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