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.
Hasselback Potatoes
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!
Jennifer says
I love these potatoes too…they're delish! They make an impressive looking side dish out of plain ol potatoes.
My Journey With Candida says
How fancy those potatoes look. Hubs will be home tomorrow night after a little vacation. I am going to make these and surprise him with my culinary expertese.
Jenn says
Love Hasselback potatoes, although I seem to only make them in the winter…which is good since it's almost that time of year again 🙂
(Love the picture with the ranch dressing drizzled on top!)
The Starving Student says
So simple, but it's the presentation that makes them!
annalise + andrew says
I LOVE the chopsticks tip! We made these again last night (yep, 4 times in the last week!) and tried the chopsticks method… WAY better than spoon or not! Thanks for sharing that hon!
Glad you liked the potatoes! :o) They are good aren't they??
(Oh, and also… definitely gonna try your 'bake ahead and reheat' tip! Would have come in handy last night as we were all waiting impatiently for the potatoes to be done!!)
Pam says
I think they make a great presentation and they are really tasty too.
Shu Han says
they look too cute to eat! and thanks for the reheating tip!
prairiepixie says
These look fantastic!
Melissa says
THese looks delish…especially with the ranch dressing!!
Marjie says
Great idea! The ranch dressing drizzled over them is so pretty.
Words Of Deliciousness.com says
We love potatoes in our house. And I have to say these love wonderful. I will have try this recipe.
Lynne @ 365 Days of Baking says
I've never had them this way. Will definitely give them a try, and you're right, endless seasoning possibilities!
Thanks, Mary!
Anne @ Quick and Easy Cheap and Healthy says
Great tip! Those look so yummy.
The Slow Roasted Italian says
These look fantastic!
Nami | Just One Cookbook says
Mary, I just learned about this Hasselback potatoes not a long ago from this German blogger. I am a potato lover and I was planning to make it. Your version is even a lot easier too! It's so pretty and I am afraid I can eat more than one… heehee. I seriously love potatoes… oh boy it's hard to keep it away from me!
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.