Hasselback Potatoes

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Today we are going to teach you how to make homemade Hasselback potatoes. If you didn’t already know, Hasselback potatoes are one of the nicest potato dishes around. They take just a little time to make, but the end result will have your dinner guests cooing with pleasure. Follow our step by step recipe a look at our recipe to find out more.

Hasselback Potatoes

How to Make Hasselback Potatoes

Ok, there are a few key steps with this recipe. The good news is that considering this dish looks super technical, it is actually pretty easy and requires no specialist equipment. You will need a pan, a roasting tray, a sharp knife, and a little patience.

We start by taking a potato and slicing it. Here’s the rub, you have to do it carefully. How you cut the potatoes is ultimately what makes them Hasselback. The aim is to create a fine pattern of parallel cuts along with the potato. As the potato bakes, they open up to form little ridges, great for storing other flavors.

We then coat the potatoes in oil. Some recipes call for things such as bacon fat, nice if you can get it, but we haven’t got time for that, so we use cooking oil instead. We flavor the potatoes with garlic and rosemary. There are a few ways you can do this. We find it saves a lot of time if you make a separate pan of flavored oil and then apply it to the potatoes during the cooking process 

We then roast the potatoes for around an hour until the grooves have all separated and the exterior is all crispy. And that is pretty much it.

The prep is the difficult part of this recipe. From there, it is only the same as making standard roast potatoes.

Hasselback Potatoes

5 from 1 vote
Recipe by Laura Ritterman Course: SidesCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

130

kcal

These hasselback potatoes might just become your favorite side dish ever, they’re that good. Try this recipe yourself.

Ingredients

  • 3 tablespoons olive oil

  • 4-5 cloves of garlic, crushed

  • 3-4 large sprigs of fresh rosemary

  • 2-3 pounds Yukon gold potatoes

  • Salt and pepper

Directions

  • Preheat your oven to 460°F.
  • Take a small saucepan and add your oil, place on medium heat and add your garlic: stir and heat. Meanwhile, strip sprigs of rosemary from the stalk and also add this to the pan. Give the oil a good stir, and then remove from the heat before the garlic begins to sizzle.
  • Take your potatoes, and working from one end to the other, slice parallel lines with a sharp knife. Try and get them as fine as you can. Slice about 2/3-3/4 into each potato. Do this with all of your potatoes.
  • Tip your oil and garlic mixture into a large bowl, then add your potatoes. Give them a good stir to make sure that they are all evenly coated, then tip onto a baking tray, reserving a little of the oil.
  • Bake for 30 minutes. As the Hasselback potatoes soften, give them a little squeeze to open up the ridges, then paint with the reserved garlic and rosemary oil.
  • Continue to bake until the ridges have all opened out and the skins look nice and crispy.
  • Serve and enjoy!

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Tips & Tricks

  • We like to make this recipe with garlic and rosemary. Both of which work really well with potatoes. However, don’t feel limited by this. The beauty of Hasselback potatoes is that their grooves are great for holding quite a lot of toppings. Feel free to accessorize as you see fit. One of our favorites is the classic cream cheese and bacon combo, but you could go for something such as sour cream and jalapeno! Whatever you like!
  • You might find that those naughty little Hasselback don’t want to open fully when baking. But you are going to make them. Give them a 30-minute blast in the oven and once they start to soften slightly, give them a little squeeze with a pair of tongs until those ridges spring open.
  • Be super careful when cutting through your potatoes. We find that the optimum is about 2/3 of the way through. Any more than this, and you might find that your potatoes fall in half as they soften and cook. The only reason we like to see half Hasselback is when we’ve eaten the other half!
  • If you aren’t a master with a sharp knife, don’t worry, We’ve got a great tip for you. Place each potato in a ladle or kitchen spoon. Then cut down until you can go no further. This is a really easy way to ensure that you get a consistent depth to your grooves. Probably not the best idea to do this with your best knife!
  • We said you can flavor your oil in a few ways. Some people like to roast the oil with the herbs added before adding the potatoes. We find that this is a good way to burn the garlic and rosemary (then it runs bitter… Yuck!) An easier way to create fragrant oil is to gently heat your rosemary and garlic in a separate pan. From there, it is easy to give your Hasselback the occasional ‘paint’ while they bake!
  • This recipe works with different potato sizes, but the cooking times will need to be altered depending on the potato’s size. To ensure evenly cooked Hasselback potatoes, try and select the potatoes that are all around the same size.

Conclusion

Hasselback potatoes are anything but a hassle! The first couple of stages require a bit of thought and preparation, but they really look after themselves after that. If you follow our recipe and read the tips above, you should find that it is easy to get a perfect result time and time again. What are you going to serve them with? Let us know in the comments below. We love new ideas!

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