If you are anything like me, I had never heard of Hasselback Potatoes when I was growing up.
In fact, it wasn’t until I was in my thirties that I was introduced to these ‘fancy’ potatoes.
I had been eating baked potatoes all my life. And when I got older, I learned about the health benefits of eating Baked Sweet Potatoes as well. So then I added them to my weeknight side dish rotation as well.
However, it wasn’t until I went to a wedding and Hasselback Potatoes were on the menu.
They looked very elegant. Honestly, they almost looked too good to eat. If you aren’t familiar with what I am talking about, let me explain.
Think about a baked potato that was sliced into an accordion like fashion and baked to perfection. But that isn’t all!! Once they came out of the oven, the buttery potatoes were topped with all the fixings of a loaded baked potato!
Yes, I am talking about cheese, bacon and sour cream that oozed down into the slices of the potato. Every bite was filled with absolute goodness!
This was the inspiration meal that inspired me to make Hasselback potatoes at home.
How to Make Hasselback Potatoes
So how do you make this delicious and beautiful side dish? It is so much easier than it looks!
Just like when making Air Fryer Baked Potatoes, you want to use Russet potatoes for this recipe. Although I have also made this with sweet potatoes and Yukon Gold potatoes, the Russet variety holds up better than any other potato when baked.
After you wash and scrub your potato, it is time to make the cuts. Over the years, we have found an easy way to not cut through the bottom of the potato.
Place two chopsticks or wooden skewers in front of you, from left to right. Place the potato between the chopsticks and slice the potato into 1/4 inch thick slices. The chopsticks will prevent you from cutting through your potato.
Repeat the process until all of the Hasselback Potatoes have been sliced and place on parchment lined baking sheet.
Next, preheat your oven to 450°F. Then, in a small bowl, mix together the oil, butter, salt and pepper.
Using a pastry brush, evenly coat the mixture over top and in between the slices of the potatoes.
Bake in a preheated oven until fork tender and browned. Remove from the oven and let sit for 5 minutes before serving.
Garish as desired with shredded cheese, sour cream, bacon, and/or sliced green onions.
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- 6 Russet potatoes
- 1/4 cup olive oil
- 1/4 cup butter, melted
- salt and pepper to taste
- Preheat the oven to 450° F. Line a sheet pan with parchment paper or foil and then spray with olive oil cooking spray.
- Place a potato on a cutting board between two chopsticks (the chopsticks will prevent you from slicing all the way through the potato). Slice the potato into 1/4 inch thick slices and place on the prepared sheet pan. Repeat with the remaining potatoes.
- In a small bowl, whisk together the olive oil, butter, salt and pepper.
- Brush the olive oil mixture all over the potatoes, making sure to get some in between the cuts.
- Bake for 50-60 minutes until potatoes are tender and browned.
- Remove the potatoes from the oven; let them cool for 5 minutes.
- Optional: Top each potato with sour cream, bacon, green onions, and/or cheese if desired.
- Serve immediately
Recipe provided by Make Your Meals
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g