How to make Hasselback Potatoes
Hasselback Potatoes are such elegant treats for the family. They are so quick and easy to prep. Set your 30 minutes timer of phone alarm and jump on to some other stuff while this is in the oven.
6 Medium size Potatoes (Yukon Gold or Russet)
1 Tsp Salt & Pepper
4 Cup Olive Oil/ Melted Butter/ Vegetable Oil
Tbsp Parsley to Garnish (freshly chopped)
Baking Tray/ Pan
- Heat the oven to 400°F.
- Wash the potatoes really clean and pat them dry with a clean cloth. You may leave the skin on, it gives it a better flavor.
- Cut parallel slits into each potato going a little more than three-quarters of the way, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch apart.
- Grease a baking dish or sheet. Arrange the potatoes in the baking dish or on a baking sheet. Brush the potatoes all over with half the fat of your choice, including the bottoms.
- Sprinkle the potatoes generously with salt and pepper.
- Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with the remaining fat — you can nudge the layers apart if they’re still sticking together. Make sure some of the fat drips down into the space between the slices. This helps to flavor the dish while keeping the layers separated.
- Bake another 25 minutes or until the potatoes are crispy on the edges and easily pierced in the middles with a fork. If you’re adding any extras such as cheese, or meat, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking.
- (Total baking time is 55 to 60 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
- Serve immediately. These potatoes are best straight from the oven while they are hot, the butter is melted and the edges are at their crispiest. The overall flavor of potatoes changes when they get cold.