Easy Hasselback Potatoes
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
5
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Course
Side Dish, Main Course
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Cuisine
American, Scandinavian
Easy Hasselback Potatoes
Description
The Easy Hasselback Potatoes recipe centers on slicing medium potatoes thinly but not completely through, creating delicate layers that absorb flavored oil infused with parsley, thyme, garlic, and creole seasoning. Cooking by air frying or baking crisps the outer edges while the inside remains tender. Included red onion wedges add a contrasting texture and flavor, becoming crispy when cooked longer or softer if added halfway through. Loading the potatoes with bacon, sour cream, mozzarella, Parmesan, and scallions further enriches the dish for hearty variations.
The process involves preheating the air fryer or oven, careful slicing using chopsticks to prevent cutting through, and multiple brushings with the oil-herb mixture to deepen flavor and color. This recipe adapts for different textures by timing the addition of onions and garlic and permits doubling the seasoned oil application near the end of cooking to boost savory notes.
Easy Hasselback Potatoes fit well as an elegant side for dinners or can stand as a main dish once loaded with toppings. The handling tips and seasoning ensure consistent cooking results. The note on storage allows baking potatoes ahead and storing them uncovered in the fridge without toppings, keeping them fresh for up to five days.
Slice the potatoes between 1/8-inch to 1/4-inch thick to ensure proper cooking and texture balance.Add onions and garlic partway through cooking if softer, less crispy onion is preferred.Brush additional seasoned oil or melted butter on the potatoes just before finishing cooking for enhanced flavor.Larger potatoes might require an extra ten minutes of cooking time to become fully tender.Cooked potatoes without toppings can be refrigerated for up to five days if made in advance.
Ingredients
- 5 potato medium
- 1 red onion sliced in large wedges
- 4 garlic sliced or minced, cloves
- 5 tbsp olive oil
- ½ bunch parsley roughy chopped, fresh
- 1 tsp thyme dried
- ¾ tsp creole seasoning
- 1 tsp salt or to taste
If making Loaded Potatoes
- 10 bacon rashers
- 5 tbsp sour cream
- 1 ½ cups mozzarella cheese shredded
- ½ cup Parmesan Cheese finely grated, grated
- 2 green onions sliced, scallions
Instructions
If Making Air Fryer Hasselback Potatoes
- Preheat the Air Fryer to 350 degrees F / 180 degrees C.
- Scrub and dry potatoes thoroughly and use a sharp knife make thin vertical slices in the potatoes, making sure not to cut all the way through.
- In a medium bowl, add olive oil, dried thyme, creole seasoning, pepper, salt, parsley, onion and garlic.
- Brush the potatoes with some of the oil seasoning. Make sure it goes between the slices.
- Add sliced potatoes into the Air Fryer Basket and air fry for 15 minutes.
- Open and brush the potatoes with some more of the seasoned oil and air fryer for another 15 minutes or until cooked through.
If making Baked Hasselback Potatoes
- Make thin vertical slices in the potatoes, making sure not to cut all the way through. Use a pair of wooden chopsticks to keep potato in place while slicing, and to prevent from cutting all the way.
- Peel and roughly vertical slice the onion. Peel garlic and chop parsley.
- In a medium mixing bowl, add olive oil, dried thyme, creole seasoning, pepper, salt, parsley, onion and garlic. Mix well.
- Arrange onion and garlic around the potatoes in the baking dish. Brush the potatoes with the oil seasoning. Make sure it goes between the slices.
- Bake at 400 degrees F / 200 degrees C / gas 6 for 1 hr (larger potatoes may need an extra 10 mins or so).
- Potatoes must be crispy on the edges and easily pierced in the middle with a knife.
If making Loaded Hasselback Potatoes
- Whilst the potatoes are baking or Air frying, fry the bacon until crispy. Put a little of the bacon to the side.
- Remove potatoes from oven / Air Fryer and add the remaining bacon, grated Parmesan and shredded mozzarella.
- Then bake for another 5 mins, till cheese is nice and melted.
- Top with sour cream, spring onions and remaining bacon.
Notes
- Slice the potatoes between 1/8-inch to 1/4-inch thick to ensure proper cooking and texture balance.
- Add onions and garlic partway through cooking if softer, less crispy onion is preferred.
- Brush additional seasoned oil or melted butter on the potatoes just before finishing cooking for enhanced flavor.
- Larger potatoes might require an extra ten minutes of cooking time to become fully tender.
- Cooked potatoes without toppings can be refrigerated for up to five days if made in advance.
User Reviews
Overall Rating
5
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