Hasselback Potatoes

Name: Hasselback Potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 8 medium-sized Russet potatoes; 2 tablespoons olive oil; 2 tablespoons unsalted butter (melted); 2 cloves garlic (minced); 1/2 teaspoon dried thyme; 1/4 teaspoon fine sea salt (plus more to taste); 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon paprika; Fresh thyme leaves (for garnish); Flaky sea salt for finishing

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A striking and classy side dish that’ll make both you and the potato a star at the dinner table.

The lowly potato is probably the most popular side dish in the Western world. We adore our potatoes however they come – roasted, fried, baked, mashed or boiled, we have an ongoing love affair with the potato. And it deserves our love… potatoes are very nutritious, have fewer calories than other carbs like rice or pasta, and have a unique ability to bring comfort and joy to our meals.

We can still get bored of the same old ways of cooking them, though, and this is where the hasselback comes in. It’s like a combination of a baked potato and your favorite potato chip, and it tastes divine. It also looks very fancy on the plate, making it a great choice if you want to impress.

The hasselback potato gets it’s name from “Hasselbacken,” the Swedish restaurant where it was first served back in the 50’s. Hasselbacken is still there in Stockholm, and it still serves this popular local dish – luckily for us we don’t have to trundle off to Sweden to get some… just follow this simple recipe for a first-class ticket to potato heaven.

The potatoes come out creamy in the middle and crispy at the edges, and are the perfect accompaniment to roasted meats or a simple steak like this one: Sirloin Steak. Prep takes a few minutes but is really simple to do, and we’re sure you’ll agree that the results are 100% worth it.

What’s The Difference Between A Russet Potato And A Regular Potato?

Potatoes come is all shapes, colors and sizes, and there are differences between varieties. For example red potatoes are waxier in texture than other kinds, making them ideal for cold dishes like potato salad. The one potato that is markedly different from the other types is the Russet. It has a thicker skin, a more mealy/floury texture and a rich potato flavor. Russets are ideal for baking and they’re our favorite for perfect crispy roast potatoes. They’re also perfect for this recipe because they love to absorb the delicious olive oil/butter mixture, but any kind of potato will work just fine. Whichever type of potato you choose, consistent size and shape is key to getting a perfect batch every time.

Ingredients

8 medium-sized Russet potatoes
2 tablespoons olive oil
2 tablespoons unsalted butter melted
2 cloves garlic minced
1/2 teaspoon dried thyme
1/4 teaspoon fine sea salt plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
Fresh thyme leaves for garnish
Flaky sea salt for finishing

How to Make Hasselback Potatoes

Step 1: Start by preheating your oven to 425°F. This high heat will ensure a crispy skin on your potatoes.

Step 2: Place a potato between two chopsticks or wooden spoons to act as a guide, preventing you from slicing all the way through. Make thin slices about 1/8 inch apart. Repeat with all the potatoes.

Step 3: In a small bowl, whisk together the olive oil, melted butter, minced garlic, dried thyme, salt, pepper, and paprika. Brush this mixture generously over and between the slices of each potato.

Step 4: Arrange the potatoes in a single layer in a baking dish. Bake in the preheated oven for about 50-60 minutes, or until the potatoes are golden and crispy. Halfway through, baste the potatoes with the oil and butter mixture pooled at the bottom of the dish for extra crispiness.

Step 5: Once done, let the potatoes rest for a couple of minutes. Sprinkle with fresh thyme leaves and a pinch of flaky sea salt for an extra burst of flavor and texture.

FAQs & Tips

How to Make Ahead and Store?

You can prep these potatoes in advance and store them in the fridge until it’s time to put them in the oven, which makes them ideal for entertaining. We seriously doubt you’ll have leftovers, but if you do, let them cool completely before storing in an airtight container in the fridge. For best texture, reheat the potatoes in the oven – putting them in the microwave will tend to make them softer and less crispy. You can also dice up the leftovers, throw them in a pan and make the perfect home fries.

Prepping trick:

Take a thin slice off the bottom of the potato so that it lies flat when you cut it. It’ll make it easier. Once you’ve used the chopstick trick to cut the potato, take the slice you cut off and lay it, cut side down, under the potato you just prepared. This will help it fan out as it cooks and expose more surface to the heat.

Be generous with the butter/oil mixture:

You’ll want to brush the mixture into the gap created by each slice in the potato as well and a generous smear on top. This will make sure you get both the texture and the flavor that these potatoes are famous for.

Try a “loaded hasselback” for dinner.

These potatoes are spectacular as described, but you can also load them up to make a self-contained meal. Sour cream, homemade bacon bits and green onions are a great option. You could even go all out and slip a piece of cheese into every cut half way through the baking process.

Don’t forget the “half-time pep talk!”

Half way through the cooking time, pull the potatoes out of the oven and re-baste them with all the pan drippings, or even add extra butter/olive oil mixture. Show them some love and they’ll return it ten-fold with deliciously crispy edges.

Serving Suggestions

We like to serve these potatoes as a fun alternative with any meal that we would serve with baked or roasted potatoes. They are particularly great at absorbing gravy, and they pair beautifully with a roast chicken, gravy and a green vegetable. If you’re going to load them up with cheese, bacon and sour cream as we discussed above, then feel free to go ahead and serve them as a complete meal. We don’t think you’ll get any complaints!