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Jaws drop when you place these Hasselback Potatoes on the table. Not only are the most gorgeous potatoes in the land, they taste incredible too!
An accordion of crispy-on-the-outside, creamy-on-the-inside potatoes, with garlicky buttery amazingness sandwiched between each delicate wafer layer, these hasselback potatoes are a side dish your guests will remember.
It’s no secret that everyone loves good ol’ Roasted Potatoes, but hasselsbacks are something special.
And let me say again: HASSELBACK POTATOES TASTE SO GOOD.
The cutting method creates both crispy and creamy textures that set this dish apart.
You get the comfort of mashed potatoes with the crunch of a chip, all in one dish!
The name “Hasselback” comes from a restaurant in Stockholm, Sweden called “Hasselbacken,” where hasselback potatoes were first created in the 1940s. The cutting technique is now widely used to elevate not only spuds, but also chicken, ham, squash, Hasselback Apples – you name it!
Slicing hasselback style takes a little extra time, but is not difficult. You can even do it a day in advance.
After slicing, you will simply slather the buttery flavoring between the slices, bake, then serve!
Select potatoes of roughly uniform size so they cook evenly, as you will be baking them together.
Make sure you really get in between each and every slice when you are basting on the flavored butter and oil. Take a little time but SO worth it.
Besides the look, another fun thing with hasselback potatoes is they can be stuffed with different flavors and your favorite toppings, and even made into a main dish.
In the last 5 minutes of baking, remove potatoes from the oven and add desired toppings. Here are some I think would be delicious combinations:
There are a couple ways to prep the potatoes in advance to save on time the day of serving.
These potatoes are a starring side with just about any dish. From Thanksgiving, to Christmas, to Easter, to any day between!
I love having a large, non-slip cutting board for all my cooking prep, especially veggies. This one is dishwasher safe and has grooves to catch any juices.
You and your guests are going to be big fans of this potato fan!
To keep your knife from accidentally slicing all the way through the potato, lay chopsticks or the handles of wooden spoons on either side of the potato while cutting the layers. Then carefully slice even layers about ⅛” thick each. The best tool to make hasselback potatoes is a sharp knife and a little concentration!
To ensure the potatoes crisp up properly, make your slices thin and even – about ⅛” each, and do not overcrowd the pan when baking.
I prefer to not peel potatoes for hasselback potatoes, as the skins crisp up beautifully and have a nice, salty flavor. Plus the peels have good nutritional information, like vitamin C and fiber. You can peel the potatoes if you prefer, but it is not necessary.
Place a rack in the center of your oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Place the olive oil, butter, and garlic in a small saucepan. Heat over medium-high. The oil will begin to sizzle as the butter melts. Swirl the pan and when the butter is almost melted, whisk it constantly. As soon as the butter is completely melted and the garlic smells ultra fragrant, remove the pan from the heat and whisk 15 seconds more. Stir in 2 teaspoons of the salt, the smoked paprika, and the black pepper.
Place the potato on a cutting board and lay wooden spoon handles or chopsticks on either side of it. Cut the potato into very thin slices (about 1/8 inch), leaving 1/4-inch uncut on the bottom so that the potato stays intact (the spoon will help keep you from slicing all the way through). Transfer to the prepared baking sheet. Repeat with the remaining potatoes, leaving a little space between each.
With a pastry brush, brush the butter mixture in between each potato slice (it’s worth it to get them all!) and over the top of the potato. Some of the butter mixture will seep onto the pan—use your brush to mop it right up and back onto a potato. If some of the cooked garlic is left in the pan at the end, simply discard it (it’s done its job flavoring the butter and oil). Bake until the potatoes are crisp outside and fork tender inside, about 45 to 55 minutes depending upon their size, rotating the pan 180 degrees halfway through if they are not roasting evenly. As soon as the potatoes come out of the oven, season with a pinch of additional salt and the fresh herbs. Let cool a few minutes, then enjoy.
Serving: 1potatoCalories: 306kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 15mgPotassium: 919mgFiber: 3gSugar: 1gVitamin A: 571IUVitamin C: 14mgCalcium: 37mgIron: 2mg
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