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.
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.
Ryan Rentz says
Excellent!
Family loved it
Mary Younkin says
I’m glad that you like the potates, Ryan!