Hasselback potatoes, with their beautifully fanned slices, offer a delightful twist on the classic baked potato. Each thin slice crisps up to golden perfection, while the base remains soft and fluffy. This simple yet elegant dish is surprisingly easy to make and guaranteed to impress.
Why you will love this recipe:
- Crispy and Tender Texture: The magic of hasselback potatoes lies in the contrast between the crispy, browned edges and the soft, tender interior.
- Enhanced Flavor: The thin slices allow the basting oil, salt, and herbs to penetrate deeper, infusing every layer with flavor.
- Elegant Presentation: The fanned-out shape of the potatoes makes for a stunning side dish that elevates any meal.
- Versatile: You can easily customize this recipe with different herbs, spices, and toppings to suit your taste.
- Simple Ingredients: This recipe uses just a handful of pantry staples, making it a budget-friendly option.
Ingredients:
- 5 – 6 x 250g / 8oz potatoes, oval shaped regular or floury, scrubbed clean (Aus: Sebago (dirt brushed), desiree, US: Yukon Gold, russet, UK: Maris piper, King Edward)
- 1 1/2 tsp extra virgin olive oil
- 1/4 tsp cooking salt / kosher salt
- Basting:
- 1/4 cup extra virgin olive oil
- 1 1/4 tsp cooking salt / kosher salt
- 4 garlic cloves, skin on, smashed (optional)
- 3 rosemary sprigs (optional but recommended)
Preparation:
Step 1: Preheat oven to 200°C/400°F (180°C fan-forced).
Step 2: Cut prep – Cut a thin slice off the base of a potato to make it sit flat while cutting. Place the potato between 2 wooden spatulas or chopsticks (no thicker than 1cm / 0.4″), to make it impossible for you to accidentally cut all the way through!
Step 3: THIN slices – Cut the potato into very thin slices, aiming for 2 mm. The cuts on the edges of the potato can be slightly thicker as the edges bake up crisper.
Step 4: Rub – Drizzle each potato the 1 1/2 tsp oil then sprinkle/rub with the 1/4 tsp salt (ie share across all).
Baking:
Step 5: Bake 1 – Place the potatoes on a tray. Bake for 30 minutes, then remove from oven.
Step 6: Baste 1 – The potato slices should be slightly less “stuck” together at this stage. Pour the 1/4 cup olive oil over the potatoes then sprinkle the salt evenly over. The salt gets spread later, so don’t worry if it looks like a lot! Throw the garlic and rosemary on the tray.
Step 7: Baking/basting – Bake the potatoes for another 40 minutes, basting with the oil on the tray every 10 minutes. Brush with a bit of pressure across the surface of the potatoes to encourage the oil and salt to drip down. Once oil gets between the slices, they will fan out more and more.
Step 8: CRISP IT! – Once the potatoes are soft in the center (check with knife), turn the oven UP to 220°C/425°F (200°C). Baste the potatoes again then bake for a further 10 – 15 minutes until the edges are nice and golden. I am quite bold with this step, many others do not seek as much crispy edges.
Step 9: Serve immediately while hot and the edges are crispy! Peeling off those end bits are the BEST.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a side dish with roasted meats, poultry, or fish.
- Pair with a fresh salad for a light and satisfying meal.
- Top with sour cream, chives, or cheese for a more indulgent treat.
- Serve alongside grilled vegetables for a vegetarian feast.
- Enjoy as a snack with your favorite dipping sauce.
Tips:
- Use potatoes that are roughly the same size for even cooking.
- Don’t skip the step of placing the potatoes between spatulas or chopsticks, as it prevents you from accidentally cutting all the way through.
- Make sure to baste the potatoes regularly during baking to ensure they are evenly coated with oil and salt.
- For extra flavor, try adding other herbs and spices to the basting oil, such as thyme, paprika, or garlic powder.
- If the potatoes start to brown too quickly, tent them with foil.
- The cooking time may vary depending on the size and type of potatoes you use.
- Get creative with toppings! Try adding bacon bits, caramelized onions, or a sprinkle of Parmesan cheese.
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Nutritional Information: (per serving, approximate)
- Calories: 250
- Protein: 4g
- Sodium: 500mg
Conclusion
Hasselback potatoes are a simple yet impressive dish that’s perfect for any occasion. With their crispy edges, tender interiors, and customizable flavors, they’re sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy this delightful twist on the classic baked potato!
5 Questions and Answers About This Recipe:
Q1: What type of potatoes are best for Hasselback potatoes?
A: Floury potatoes like russets, Yukon Golds, Maris Pipers, or King Edwards are ideal because they have a high starch content that helps them crisp up nicely on the outside while remaining fluffy on the inside. Sebago and desiree potatoes also work well.
Q2: How do I prevent cutting all the way through the potato when making the slices?
A: The easiest way to prevent this is to place the potato between two wooden spatulas or chopsticks (no thicker than 1cm/0.4 inches) before slicing. This acts as a guide and stops the knife from cutting through completely.
Q3: Can I use different herbs or spices for the basting oil?
A: Absolutely! Feel free to customize the flavor of your Hasselback potatoes by adding different herbs and spices to the basting oil. Thyme, rosemary, garlic powder, onion powder, paprika, and chili flakes are all great options. Experiment to find your favorite combination.
Q4: How do I get the potatoes crispy without burning them?
A: The key to crispy Hasselback potatoes is to baste them frequently with oil during baking and to increase the oven temperature during the last 10-15 minutes of cooking. Keep a close eye on them and tent them with foil if they start to brown too quickly.
Q5: Can I prepare Hasselback potatoes in advance?
A: You can prepare the potatoes by slicing them ahead of time, but it’s best to bake them just before serving for the best texture. If you do prepare them in advance, store them in cold water to prevent browning, and pat them dry before proceeding with the recipe.
