Hasselback Potatoes – The best roasted potato
Hasselback potatoes look so much fancier than a regular baked potato. A regular baked potato is like wearing sweatpants and sweatshirt. You are never going to impress anyone in your comfy clothes. But adding the slices to the baked potato, is like getting all dress up for a night out. That’s when you are sure to have a different affect on people.
I don’t believe anyone would argue that Hasselback potatoes do not look more appetizing then regular baked potatoes. But I will argue that these beat out ordinary baked potatoes on taste as well. The best part of the baked potato is the skin, hands down. Potato skins are one of my favorite appetizers off all time. So all those slices open up the potato to help make more of those crispy, crunchy bits that add delightful texture.
What’s up with that name, Hasselback Potatoes?
The answer to this question will take us to Stockholm, Sweden. Hasselback is extracted from Hasselbacken, the restaurant that is generally given credit for introducing them to the world. According to their website, the dish was created by a trainee chef in 1953 and remain a permanent fixture on their menu today.
Which potatoes work best?
The russet potato makes the best baking potatoes and also makes the best potatoes for hasselbacks. They are easy to slice, hold up well during cooking and are just plain delicious. You want to look for russet potatoes that are elongated. The big fat ones just won’t be the same.
How to you get those slices?
There are many many but the best way is to slice the potato in-between a pair of wooden utensils or some chop sticks. These will act like a bump stop to help you from slicing all the way through. And with a little practice, you can get the slicing done pretty quickly.
The possibilities are endless with Hassleback Potatoes
I kept my recipe pretty simple with just the addition of garlic, but you can add anything your heart desires. Stuff each slice with a piece of bacon. Top it will cheese and sour cream. Skin the potatoes before baking. Add parmesan cheese and bread crumbs. There are so many variations and combinations.
My favorite way to eat these delicious potatoes is pair them with skirt steak and chimichurri sauce. There’s just something about steak and potatoes with that herby and acidic sauce that goes so well together.
Hasselback Baked Potatoes
- sharp knife
- wooden utensils or chop sticks
- 2 pounds russet potatoes or however many you need
- 2 tablespoons oil (canola or vegetable) 1/2 tablespoons per potatoes approximately
- 1 tablespoon kosher salt
- 4 tablespoons butter melted
- 2 cloves garlic – diced optional
- Preheat oven to 425 degrees
- Wash and dry the potatoes
- Lay the potato in-between wooden utensils (or chop sticks) and slice almost all the way through. Use the wooden utensils as a bump stop to help leave about ¼ inch of potato unsliced. Each slice should be about the width of a pencil. Be careful near the ends.
- Carefully coat each potato in oil and salt. Line up on a parchment paper lined sheet tray.
- Insert into 425 degree oven and cook until almost all the done. For the medium sized potatoes in the picture it should take about 50 minutes.
- About ten minutes before the potatoes are done, baste in melted butter (with optional garlic).
- The potatoes are done when a fork easily goes through. Remove from oven and enjoy.