Hasselback Potatoes
Hasselback Potatoes! Better than a baked potato, these elegant, accordion-style potatoes make a beautiful side dish to go with any main.
Servings: 4 servings
Equipment
- Cutting board
- 2 chopsticks
- Sharp paring knife
- Baking pan
- Foil
- Basting brush
Ingredients
- 4 potatoes (I used Yukon gold) scrubbed and dried
- 4 tablespoons oil or butter divided
- 1 teaspoon sea salt divided
Instructions
- Preheat the oven to 425°F. Prepare a baking pan by lining with foil and set aside.
- Place a potato on a cutting board. Arrange chopsticks on either side of the potato as a guide; this will help keep you from slicing all the way through the potato.
- Using a sharp paring knife, make thin, vertical slices into the potato, making sure to stop before reaching the bottom. Be careful on the ends as the chopsticks will not be able to guide you from slicing all the way through if they're not touching the ends. Make cuts anywhere from ¼ to ⅛ inch thick. Repeat with all potatoes.
- Gently rinse each potato under cold running water, removing the starchy liquid from between the slices, then pat dry.
- Place the potatoes on a microwave-safe plate and cover with a damp paper towel. Cook on high for 4-5 minutes, just until the potatoes are slightly softened.
- Place the par-cooked potatoes on the prepared baking pan and brush each with olive oil or melted butter. Season each with about ¼ teaspoon of sea salt.
- Bake for 30-40 minutes depending on the thickness of the potato, brushing with remaining olive oil or butter about half way through the bake time. Insert the tip of a knife a thick part of each potato to test for doneness; you'll want them to be tender in the center, but crisp and browned on the slices. Serve hot.
Notes
Air-Fryer Method:
If you have an air fryer, this method is really ideal because it is quick and easy! Place the potatoes in the air fryer basket. Using the "air fry" setting, cook at 390 degrees for 20-25 minutes, checking for doneness around 20 minutes. (All air fryers are a bit different, so you'll have to keep an eye on things to make sure they don't burn.)
Variations:
- "Loaded" Hasselback Potatoes - Place a thin piece of cheddar cheese between each slit and bake until tender. Top with sour cream, crisped chopped bacon and green onions if desired.
- Rosemary Parmesan Hasselback Potatoes - Sprinkle Parmesan cheese and chopped rosemary between the slices (it doesn't have to be every slice), then bake until tender.
- Pepperjack Hasselbacks - Use thinly sliced pepperjack cheese between each slice before baking.
- Truffle Hasselback Potatoes - Mix about a teaspoon of truffle oil with the oil or butter mixture for basting; bake as directed.
- Mushroom Gruyere Hasselbacks - Sprinkle shredded (or thinly sliced) Gruyere cheese between the slices before baking; bake as directed. Sauté mushrooms for topping potatoes after they're baked.
- Buffalo Hasselbacks - Sprinkle blue cheese between the slices before baking. Brush with a combination of butter and Buffalo wing sauce and bake as directed.