Name: Hasselback Potatoes Recipe
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: Swedish
Ingredients: 4 large russet potatoes, washed and patted dry; 4 tablespoons unsalted butter, melted, divided; 1 teaspoon kosher salt; ½ teaspoon black pepper; Additional salt and pepper, to taste

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Introduction

Hasselback potatoes are a delightful way to enjoy crispy, golden potatoes with a tender inside. This simple method of cutting thin slices without cutting all the way through allows butter and seasoning to infuse every bite. Perfect as a side dish for any meal, these potatoes are sure to impress.

A white plate holds four Hasselback potatoes, each sliced into many thin, even layers that fan out slightly to show their soft, golden inside and crispy browned edges. The potatoes are sprinkled with coarse salt and finely chopped green herbs, adding a fresh touch of color across the top. To the left side of the plate, there is a small white bowl filled with a creamy white sauce, also garnished with green herbs. The plate sits on a wooden surface with more scattered salt crystals and herbs around, creating a rustic feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes, washed and patted dry
4 tablespoons unsalted butter, melted and divided
1 teaspoon kosher salt
½ teaspoon pepper
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 425°F and place a rack in the middle position. Set aside an unlined baking sheet.
Step 2: Place one potato between two chopsticks or skewers. Using a sharp knife, make vertical slits about ⅛ inch apart, cutting down until your knife hits the chopsticks to avoid cutting all the way through. Repeat for all potatoes.
Step 3: Brush the potatoes generously with half of the melted butter, making sure to coat inside the slits as well.
Step 4: Arrange the potatoes on the unlined baking sheet and season them with kosher salt and pepper.
Step 5: Bake the potatoes for 30 minutes until they start to soften.
Step 6: Carefully use a knife to gently separate the layers. Brush the remaining melted butter over and between the slices for extra flavor and crispness.
Step 7: Return the potatoes to the oven and bake for an additional 30 to 35 minutes, or until the outside is crispy and the inside is tender.
Step 8: Remove from the oven, season with additional salt and pepper if desired, and serve warm.

Tips & Variations

For added flavor, sprinkle grated Parmesan cheese or fresh herbs like rosemary or thyme over the potatoes before the final bake.
Using chopsticks or skewers as a guide prevents cutting all the way through and helps create uniform slices.
Try using olive oil instead of butter for a different taste and a slightly crispier texture.

Storage

Store any leftover Hasselback potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for 10-15 minutes to restore crispness. Avoid microwaving as it can make them soggy.

How to Serve

The image shows a cutting board with three roasted potatoes sliced very thinly in many layers, fanned out across the board. Each potato is golden brown with crispy edges, topped with small green herb pieces and a sprinkle of coarse white cheese or salt. In front, a fork is lifting one thin potato slice, showing the layered texture clearly with a soft inside and crispy outside. The board is on a white marbled surface, with some scattered herbs and crumbs around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for Hasselback potatoes?

Yes, while russet potatoes are ideal due to their starchy texture, you can also use Yukon gold or red potatoes. Keep in mind that waxier potatoes may result in a slightly different texture.

How do I prevent the potatoes from drying out while baking?

Brushing the potatoes with melted butter before and during baking helps keep them moist and flavorful. Additionally, baking at a higher temperature helps develop a crispy exterior without drying out the inside.