Name: Hasselback Potatoes Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: European
Ingredients: 4 medium firm potatoes; 3 tablespoons olive oil; 2 tablespoons butter, melted (or coconut oil for vegan option); Salt, to taste; Pepper, to taste; Fresh herbs such as rosemary or thyme, as needed

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Introduction

Hasselback potatoes are a stunning and delicious way to serve classic baked potatoes. Thinly sliced and baked until crispy on the edges, they make a perfect side dish for any meal.

The image shows several golden baked hasselback potatoes with thin, evenly spaced slices almost reaching the base, giving a layered look. The potato layers are crispy on the edges and soft inside, with a light brown color from roasting. They are sprinkled with finely chopped green herbs and white grated cheese on top. A small white bowl with a creamy white dipping sauce garnished with green herbs is placed in the upper left background. The dish rests on a white marbled surface, capturing the warm texture and crispiness of the potatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium potatoes (choose firm potatoes for the best results)
3 tablespoons olive oil
2 tablespoons butter, melted (you can swap with coconut oil for a vegan option)
Salt, to taste
Pepper, to taste
Fresh herbs (such as rosemary or thyme) for garnish, as needed

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Rinse and dry your potatoes. Using a sharp knife, slice them thinly about 1/8 inch apart, taking care not to cut all the way through. Placing a wooden spoon on either side of the potato can help prevent slicing too deeply.
Step 3: In a bowl, mix the melted butter, olive oil, salt, and pepper. Brush this mixture generously over the potatoes, making sure to get the seasoning between the slices.
Step 4: Place the potatoes on a baking sheet lined with parchment paper. Bake in the preheated oven for 45-50 minutes, or until they are golden and crispy on the edges.
Step 5: Remove the potatoes from the oven and let them cool for a few minutes. Garnish with fresh herbs to add flavor and color.
Step 6: Serve hot and enjoy!

Tips & Variations

Use a wooden spoon or chopsticks on either side of the potato to avoid cutting through completely while slicing.
Swap butter with coconut oil for a vegan version without compromising the rich flavor.
Try adding garlic slices or grated cheese between the potato slices before baking for extra flavor.

Storage

Store leftover Hasselback potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10-15 minutes to retain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows several golden-brown hasselback potatoes arranged closely together with thin, evenly spaced slices creating a layered effect. Each potato has a crispy, slightly charred texture on the edges with a soft yellow inside visible between the slices. The potatoes are topped with grated white cheese and small green parsley flakes, adding a fresh contrast. In the background, a white bowl filled with a creamy white sauce garnished with green herbs is partially visible. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of potato for Hasselback potatoes?

Firm potatoes like Yukon Gold or red potatoes work best because they hold their shape well during slicing and baking. Avoid very starchy potatoes as they may become too soft.

How do I prevent the slices from cutting all the way through?

Placing a wooden spoon or chopsticks on either side of the potato while slicing acts as a guard, preventing your knife from cutting too deep and keeping the potato intact.