If you’re a fan of crispy, golden potatoes with buttery layers that melt in your mouth, this Hasselback Potato Pot is about to become your new obsession. Imagine a whole pot of perfectly roasted potatoes, each one beautifully fanned out to soak up all the delicious flavors of garlic, butter, and herbs. It’s elegant enough for a dinner party but easy enough for a weeknight side dish. Trust me, once you try this, you’ll never want to make potatoes any other way!
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Why You’ll Love Hasselback Potato Pot
This recipe brings together the best of crispy and creamy textures in one dish. Here’s why it’s a must-try:
Golden and Crispy: The thinly sliced potatoes crisp up beautifully on the edges while staying soft in the center.
Packed with Flavor: Garlic, butter, and herbs seep into every crevice for the most delicious bite.
Visually Stunning: The fanned-out potato layers make this dish look like it came straight from a gourmet kitchen.
Easy Yet Impressive: Simple ingredients, minimal prep, and a showstopping result.
Perfect for Any Occasion: Whether it’s a holiday feast, Sunday roast, or a cozy family dinner, this dish fits the bill.
Ingredients in Hasselback Potato Pot
Here’s what makes this dish so irresistible:
Potatoes: The star of the show—choose Yukon Gold or Russet for the best texture.
Butter: Melted and infused with garlic for rich flavor.
Olive Oil: Helps achieve the perfect crispy edges.
Garlic: Minced or thinly sliced to infuse the dish with aromatic goodness.
Fresh Herbs: Rosemary, thyme, or parsley add a fragrant touch.
Salt & Black Pepper: Essential for bringing out the natural potato flavor.
Parmesan (Optional): For an extra savory, umami-packed finish.
How to Make Hasselback Potato Pot
Let’s break it down into easy steps:
Prepare the Potatoes: Wash and dry the potatoes. Using a sharp knife, make thin, even slices across each potato, stopping just before cutting all the way through. A wooden spoon on either side of the potato can help prevent cutting too deep.
Infuse the Butter: In a small saucepan, melt butter with olive oil, minced garlic, and fresh herbs. Let it simmer for a minute to enhance the flavors.
Arrange the Potatoes: Place the sliced potatoes upright in a greased baking dish or pot, packing them closely together. This helps them hold their shape while baking.
Brush with Flavor: Generously brush the garlic-herb butter over the potatoes, making sure to get into the slices. Season with salt and pepper.
Bake to Perfection: Cover and bake at 375°F (190°C) for about 45 minutes. Then, uncover, baste with more butter, and bake for another 20–30 minutes until crispy and golden brown.
Finish and Serve: Sprinkle with Parmesan (if using) and fresh herbs. Serve hot and enjoy every crispy, buttery bite!
How to Serve Hasselback Potato Pot
This dish is incredibly versatile and pairs well with just about anything. Here are a few ideas:
- With Roasted Meats: Perfect alongside steak, chicken, or lamb.
- Topped with Cheese: A sprinkle of Gruyère, cheddar, or Parmesan takes it up a notch.
- With Dips: Serve with sour cream, aioli, or a zesty yogurt sauce.
- As a Holiday Side: A beautiful addition to your Thanksgiving or Christmas table.
- With a Fresh Salad: Balance the richness with a crisp, tangy salad.
Additional Tips
Use a Mandoline: For ultra-thin, even slices, use a mandoline slicer.
Soak the Potatoes: A quick soak in cold water before baking helps remove excess starch for extra crispiness.
Get Creative with Seasoning: Try smoked paprika, truffle oil, or chili flakes for a twist.
Make It Vegan: Swap butter for vegan butter or extra olive oil.
Storage Tips: Leftovers keep well in an airtight container and reheat beautifully in the oven.
FAQ
Q1: Can I use sweet potatoes?
A1: Yes! Sweet potatoes work great and add a slightly caramelized flavor.
Q2: What’s the best type of potato for this recipe?
A2: Yukon Gold for creamy insides, Russet for extra crispiness.
Q3: Can I prep this dish ahead of time?
A3: Yes! Slice the potatoes, brush with butter, and refrigerate until ready to bake.
Q4: How do I get the crispiest edges?
A4: Baste with butter halfway through baking and use high heat at the end.
Q5: Can I make this in a cast-iron skillet?
A5: Absolutely! A cast-iron skillet helps achieve extra crispy edges.
Q6: What if I don’t have fresh herbs?
A6: Dried herbs work, but use half the amount since they’re more concentrated.
Q7: Can I add bacon?
A7: Yes! Crispy bacon bits make a delicious topping.
Q8: How do I store leftovers?
A8: Keep in an airtight container in the fridge and reheat in the oven for best results.
Q9: Can I freeze this dish?
A9: It’s best enjoyed fresh, but you can freeze and reheat in the oven.
Q10: Can I make this dairy-free?
A10: Yes! Just use olive oil instead of butter.
Final Thoughts
Hasselback Potato Pot is a simple yet impressive dish that brings crispy, buttery goodness to your table. Whether you’re making it for a holiday feast or an easy weeknight dinner, it’s guaranteed to be a crowd-pleaser. Give it a try—you won’t be disappointed!
Print
Hasselback Potato Pot
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Oven-Baked
- Cuisine: Italian
Description
This Hasselback Potato Pot is a cozy, oven-baked dish with crispy potatoes, savory arrabbiata sauce, and roasted garlic and rosemary. It’s the perfect balance of crispy and tender, making it an irresistible side or main dish!
Ingredients
- 400g Barilla arrabbiata sauce
- 3 medium white potatoes
- 3 cloves garlic, divided
- 1 red onion, finely diced
- 2 carrots, finely diced
- 1 tsp dried sage
- 1 tsp dried thyme
- Large pinch of salt
- 1 tsp olive oil
- 2 stalks fresh rosemary
Instructions
Prepare the Potatoes:
- Preheat the oven to 200ºC (400ºF).
- Thinly slice each potato ¾ of the way down, being careful not to cut all the way through.
- Roughly chop 2 garlic cloves and tuck them between the slices along with fresh rosemary.
- Drizzle with olive oil and salt, then bake in a skillet or ovenproof dish for 30 minutes.
Prepare the Sauce:
- While the potatoes bake, heat a small pan over medium heat.
- Add 1 tsp olive oil, then sauté the onion, carrots, and remaining garlic clove for 7-8 minutes until softened. Remove from heat.
Assemble and Bake:
- Once the potatoes have roasted, pour over the Barilla arrabbiata sauce and add the sautéed vegetables.
- Return to the oven and bake for another 30 minutes, until the potatoes are crispy on top and tender inside.
- Serve hot and enjoy!
Notes
- Make it extra crispy: Brush with a little more olive oil before the second bake.
- Add a cheesy touch: Sprinkle with vegan or regular Parmesan before serving.
- Spice it up: Add chili flakes for extra heat.
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 10g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg