How to Make a Hasselback Potato
User Reviews
4.8
How to Make a Hasselback Potato
Description
How to Make a Hasselback Potato features medium russet potatoes scored thinly but not cut through, creating a fan effect when baked. The potatoes are rubbed with bacon fat or olive oil and seasoned with kosher salt before slicing. Using chopsticks or wooden spoons as guides allows precise cuts to about 1/8 inch thickness. Once sliced, the potatoes rest on a flat piece of sliced potato to maintain their arch shape while baking. The preparation includes brushing melted butter mixed with fresh herbs, such as thyme and parsley, into and around the slices, enhancing aroma and moisture.
The baking at 425°F results in a potato with a soft interior and crisped edges along the slices. This technique transforms a simple roasted potato into a visually appealing dish with layers of texture. The seasoning with kosher salt and herbs complements the natural potato flavor without overwhelming it.
This Hasselback Potato works well as a side dish for various meals where a starchy, flavorful accompaniment is desired. Its distinctive fan shape adds a decorative touch to the plate.
Ingredients
- 2 russet potato medium, about 6" in length
- 1 tbsp bacon fat or olive oil
- 1/2 tsp kosher salt
- 2 tbsp herbs of choice
- 2 tbsp butter melted, or olive oil to baste
Instructions
- Preheat the oven to 425°F.
- Line a baking sheet with either aluminum foil, parchment paper or a silicone mat or use a baking stone (as in video).
- Rub the potatoes all over with bacon fat or olive oil and sprinkle with kosher salt. Slice off a thin portion on one side of the potato and set aside.
- Place the potato on the flat cut side and using chop sticks or wooden spoons, place one on either side of the potato lengthwise. Make 1/8” thick slices, cutting down to the chop stick or wooden spoon. This way you do not cut through the potato, you just achieve the proper slices to fan out.
- Place the potato slice flat side down on the lined baking tray and place the fan sliced potato cut side down on top of the slice. This will make the potato fan out on the arch.
- Mince herbs like thyme and parsley. Add to the melted butter along with any seasoning you prefer.
- Lightly brush the potato and in between slices, get in and around each slice as best you can. Season with kosher salt, fresh cracked pepper or seasoning of choice.
- Bake for 30 minutes, baste with butter and continue baking for another 20 minutes. Potatoes will be crispy and golden brown. Top with any remaining butter, fresh herbs and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 44.3g | 15% |
| Protein | 5.2g | 10% |
| Fat | 20.1g | 31% |
| Saturated Fat | 4.4g | 22% |
| Polyunsaturated Fat | 2.2g | 13% |
| Monounsaturated Fat | 12.7g | 64% |
| Cholesterol | 6.1mg | 2% |
| Sodium | 22.2mg | 1% |
| Fiber | 3.2g | 13% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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