Hasselback Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
268 kcal
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Course
Side Dish
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Cuisine
Scandinavian
Hasselback Potatoes
Description
The recipe for Hasselback Potatoes starts with small russet potatoes that are sliced thinly across without cutting through, allowing the potato to fan open during baking. Using chopsticks can help prevent cutting all the way through. The potatoes are brushed with olive oil, allowing it to penetrate between slices, and sprinkled with sea salt.
They bake in a hot oven at 425°F for about an hour, becoming crispy outside while soft and tender inside. Every 20 minutes, the potatoes are basted—initially with olive oil and then with lemon garlic butter made of melted butter, fresh minced garlic, lemon juice, sea salt, and chopped parsley. This butter enhances the dish with richness, aromatic garlic, and a fresh lemon zing that complements the mild potato flavor.
When done, the potatoes have aromatic, flavorful slices with golden crisp edges and a soft center. They make an elegant and satisfying accompaniment to many meals.
Ingredients
- 8 small russet potato
- olive oil
- salt sea salt
lemon garlic butter
- 1/2 cup butter
- 2 cloves garlic minced
- 1 Tbsp lemon juice fresh squeezed, use more to taste
- 1/2 tsp salt sea salt
- 2 Tbsp parsley fresh, minced
Instructions
- Preheat the oven to 425F
- Wash and dry your potatoes. You'll need a sharp knife to make thin slices across the whole potato, without cutting all the way through to the other side. (You want the potato to remain whole.) You can use a couple of chopsticks to help with this ~ they prevent your knife from cutting all the way through the potato. See the post for visuals.
- Brush the potatoes with olive oil. Fan the potatoes out with your fingers to allow the olive oil to penetrate into the slices. Sprinkle with sea salt and slide into your preheated oven for about an hour or so, until completely crisp on the outside and tender inside.
- Baste every 20 minutes or so as the potatoes bake. I start out using olive oil, but switch to my lemon garlic butter for the last 20 minutes. Your slices will have separated during baking so all that luscious butter can go deep.
- Once the potatoes are tender (you can check with the tip of a sharp knife) give them a final slathering with lemon garlic butter and serve asap.
make the lemon garlic butter
- Melt the butter in a small saucepan and add the garlic, lemon and salt.
- Simmer gently for a couple of minutes, then add the parsley and take off the heat. Note: if the butter starts to re-solidfy before you finish using it, just put it back on the heat to warm it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 246mg | 10% |
| Potassium | 721mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 441IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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