Hasselback Potatoes Recipe

A plate with Hasselback potatoes garnished with parsley.

4.45 from 18 votes

Experience the magic of Hasselback Potatoes! Each slice is a perfect mix of crispy and soft textures making them a show-stopping addition to any meal.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: Swedish

Diet: Gluten Free, Vegetarian

Servings: potatoes

Calories: 258kcal

Author: Andrea

Ingredients

4 medium russet potatoes, scrubbed and dried
2 Tbsp canola or avocado oil do NOT use olive oil
1/2 tsp coarse kosher sea salt
1/4 tsp ground black pepper
1 Tbsp butter, melted
1/2 tsp freshly chopped parsley or chives

Instructions

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a baking sheet with aluminum foil, and set aside.
Using skewers or dowels (if you have a steady hand and a careful eye, this is not necessary), place the potato over the top and cut thin, even slices across the potato.
Brush with oil between each cut. Sprinkle the top with salt and pepper.
Place in the oven and bake for 1 hour, or until the potatoes are fork-tender. Every 20 minutes, brush the potatoes (and inside the cuts) with the remaining oil.
Once cooked, remove from the oven and brush with butter. Garnish with freshly chopped parsley or chives and serve.

Notes

-You can serve this with cheese and bits of bacon! Add these ingredients in between the cuts during the last 5 minutes of cooking time. Skip the butter but add the herbs!

Store Hasselback potatoes in an airtight container in your refrigerator for up to 3-4 days. If you have leftovers, freeze them for up to 3 months. Then when you want to have them again, just reheat in an oven at 425-degrees for 20-25 minutes.

To reheat, place them in a preheated oven at 425 degrees Fahrenheit for about 10-15 minutes or until heated through. This method helps to retain their crispness better than microwaving.

Nutrition