Hasselback Potatoes Recipe
User Reviews
5
Hasselback Potatoes Recipe
Description
This recipe calls for making thin, partial crosswise cuts on Yukon Gold potatoes, stopping before slicing all the way through to keep each potato intact but fanned. The slices increase surface area for crispiness and absorb the infused fat. Garlic cloves and rosemary sprigs are roasted alongside the potatoes on a parchment-lined tray coated with bacon grease or olive oil, lending aroma and richness.
Potatoes are seasoned generously with salt and pepper before roasting at a high temperature. After the initial roasting, the potatoes are gently squeezed to open the slices further, then basted with the herb-and-garlic infused pan oil to coat the slices evenly. Finishing roasting enhances the crisp edges between slices while maintaining a tender interior.
The result is a visually appealing potato dish with a combination of textures: crispy ridges contrasted with a soft inside. This method is suited for side dishes accompanying meats or poultry.
While Yukon Gold potatoes are preferred for their texture and crispiness, red or white potatoes may be substituted but might not achieve the same crisp results. Garlic cloves that become very browned can be discarded before basting. Handling potatoes carefully during squeezing prevents breaking.
Ingredients
- 3 pounds potato Yukon gold variety
- 4 tablespoons bacon grease or olive oil
- 5 cloves garlic
- 4 prigs rosemary
- salt and pepper
Instructions
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
- Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
- Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
- Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
- Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.
Notes
- Yukon Gold potatoes provide the best crisp texture, but red or white potatoes can be used as alternatives with less crispiness.
- Discard any garlic cloves that become overly blackened during roasting before basting the potatoes.
- Use a sharp knife for clean, thin cuts without slicing through the entire potato.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 0.5potato | |
| Calories | 131kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 22mg | 1% |
| Potassium | 568mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 0g | 0% |
| Vitamin C | 16mg | 18% |
| Calcium | 44mg | 4% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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