Hasselback Potatoes Recipe
User Reviews
5
Hasselback Potatoes Recipe
Description
This Hasselback Potatoes recipe begins by slicing each rinsed and dried russet potato thinly without cutting all the way through, using wooden skewers as a guide to protect the base. Placed on parchment-lined baking sheets, the potatoes are brushed with olive oil and seasoned with salt and black pepper, including seasoning between slices to ensure even flavoring.
Baked at 425°F for 50 to 60 minutes, the potatoes develop browned, crisp edges while retaining a tender center. A small amount of butter is added atop each potato before serving, providing richness and shine.
The potatoes make a distinctive side dish that pairs well with a wide variety of mains due to their combination of crispiness and softness. They can be served simply or dressed up with toppings like sour cream, bacon, or herbs.
To store, refrigerate covered for up to three days and reheat in the oven or microwave. Although freezing is not recommended, leftover cooked potatoes can be repurposed as hash browns. Wooden skewers stabilize the potato during slicing, but metal skewers can be substituted. Adding fresh herbs before or after baking can elevate the flavor.
Ingredients
- 4 russet potato rinsed and dried
- 8 tablespoons olive oil
- 4 teaspoons butter unsalted
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425°.
- Spread a kitchen towel onto a cutting board.
- Next, place down two wooden skewers about 2 inches apart and running parallel.
- Put the potato right between to skewer, and starting at one end, slice down until your knife hits the skewers and it doesn’t slice through the potato.
- Make ¼” thick slices through the entire potato.
- The potato should perfectly fan and be kept intact. Repeat the process with the remaining 3 potatoes.
- Transfer the potatoes to a sheet tray lined with parchment paper or a frying pan and brush them with olive oil all over and between the slices.
- Season with salt and pepper, making sure to get the seasoning between the slices.
- Bake at 425° for 50 to 60 minutes on the middle rack or until browned on top and tender.
- Add 1 teaspoon of butter to the top of each potato before serving.
Notes
- Use wooden or metal skewers to stabilize the potato while slicing evenly without cutting through.
- Season between the slices to ensure flavor throughout the potato.
- Serve soon after baking; to reheat, warm in oven or microwave until heated through.
- Store refrigerated up to 3 days; not suitable for freezing but leftover potatoes work well as hash browns.
- Adding butter before serving enriches flavor and texture; fresh herbs are a nice optional garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 12mg | 1% |
| Potassium | 890mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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