Hasselback potatoes are peeled, roasted potatoes, cut into thin slices with the base left intact. When they bake, these thin slices crisp up and begin to separate, creating an impressive-looking dish. They might look like they are difficult to make, but in fact, they’re incredibly simple.
I tested this method with russets, Yukon golds and red potatoes; by far, the golden potatoes had the best result. The numerous slices in hasselback potatoes create a lot of surface area and exposure to air. As a result, the russets tended to oxidize and turn black quickly. The reds were fairly good, but the golden potatoes crisped up the best, maintaining the best texture when cooked. And since you want these potatoes to have a particular look, be sure to look for ones that have a smooth texture and football-like shape.
Below is a basic method for making hasselbacks, but there are many possible variations; such as placing herbs between the slices or adding crushed garlic to the butter. You can also top with parmesan (or another cheese) for the last 10 minutes of baking. Here’s how to make them:
- 4 large Yukon gold potatoes
- 1/2 cup melted butter
- 1/2 tsp Kosher salt
- PREHEAT the oven to 400F. Peel potatoes until they are smooth and football-shaped. Using a sharp knife, slice into the potatoes making cuts 1/4-in. apart but stopping 1/4-in. from the bottom of the potato leaving the base intact. Place on a baking sheet.
- PUSH gently on the potato helping to create some space between the cuts. Brush potatoes with half of the melted butter and season with salt and pepper making sure both go in between the slices.
- BAKE for 15 minutes. Remove from oven and brush with remaining butter.
- RETURN to oven and bake for 15 – 20 minutes more, or until potatoes are golden, crisp and tender.
Originally published April 11th, 2014.