Roasted, slightly crisp, fluffy and delicious, Hasselback Potatoes are a new favorite in our house as of tonight. It took me less than 3 minutes to prep these, thanks to an awesome tip that I stumbled onto while browsing Chris’ mouthwatering blog, Nibble Me This. I recently saw another great cutting tip at Sweet Anna’s as well.
In order to slice the potatoes easily, without cutting through the very bottom of the potato, I placed two chopsticks along the sides of the potatoes. Without worrying about how deeply I was cutting them, I was able to slice and prep four potatoes in just minutes.
These potatoes have infinite seasoning possibilities. This time, my goal was a very simple potato and this was one of the best roasted potatoes I have ever had.
Ingredients
- 4 medium size potatoes I have used Yukon potatoes, red potatoes and russets
- olive oil
- kosher salt
- freshly ground black pepper
Instructions
- Preheat oven to 400 degrees. Wash and slice the potatoes, according to the above method. potatoes and then set on baking sheet. Drizzle with olive oil, in between the slices and over the exterior of the potatoes. Sprinkle generously with kosher salt.
- Roast for 40 minutes and then remove from oven. Let cool just slightly before eating. These potatoes also reheat very well. I actually made them in the morning (when I already had the oven hot with other baking) and then kept them in a covered container in the fridge until dinnertime. I popped them in the hot oven with the rest of our dinner for about 10 minutes right before serving. Enjoy!
- I drizzled mine with homemade ranch dressing and it was delicious!
Erin @ Cooking on Whim says
Hasselback potatoes are my favorite! I put really thin slices of garlic in between slices… it gives some awesome flavor. Thanks for reminding me of a favorite!
Becki Jacobs says
We used to serve these at the hotel I worked at during college so your post brings back lots of memories. This was the potato the served for weddings and banquets and they were always a huge hit. I have never made them, though. I have russets and nothing planned for dinner 2nite so I might have to try these. I like the idea with the chopsticks.
Chris says
Thanks for the link. I do like these potatoes, they are unique and have a crispier texture.
Anonymous says
Planning on making these for Christmas day..thanks for the tips on reheating..I plan to make them first thing in the morning then reheat later….
stressedkris says
I used my crinkle cutter from Pampered Chef for these! They turned out really pretty. Thanks for the recipe.
Anonymous says
These taste so good & if desire~ add cheeses/bacon cooked between the slices. Thank You,Darling.
Lisa says
What temp to reheat?
Kathy Delp says
Did you ever get a response on this?? It would be GREAT to know her answer.
Mary says
If you’re making them in advance, I’d reheat at 350°F. Covered with foil if you want them soft, or uncovered for crisp edges. The amount of time required will vary according to the number of potatoes.
Cindy says
hello, can u prepare hassleback potatoes in advance?
Do they freeze ok?
Patricia says
Have you tried this recipe with sweet potatoes?
Mary Younkin says
This works beautifully with sweet potatoes, Patricia. You’ll likely need to allow for somewhat longer cooking time, depending on the size of your potatoes.