Description
Hasselback Potatoes are a deliciously crispy and tender side dish, with each potato sliced into thin, fan-like slits and baked to perfection. These potatoes are brushed with olive oil or butter and seasoned with salt and pepper, resulting in a crispy exterior and soft, fluffy interior. They are perfect for any meal and can be customized with extra toppings.
Ingredients
Scale
- 4 large potatoes (Yukon gold, russet, or Red Bliss), scrubbed clean and patted dry
- 4 tablespoons olive oil, melted unsalted butter, or a combination of both
- Kosher salt
- Freshly cracked black pepper
Instructions
- Preheat the oven to 425°F and arrange a rack in the bottom third.
- Cut parallel slits into each potato, stopping just before cutting through so the slices stay connected at the bottom. Space the slices 1/8-inch to 1/4-inch apart.
- Arrange the potatoes in a baking dish. Brush all over with 2 tablespoons of olive oil or melted butter, including the bottoms. Sprinkle generously with kosher salt and black pepper.
- Bake the potatoes for 30 minutes. Remove the pan from the oven and brush with the remaining 2 tablespoons of olive oil or melted butter, nudging apart the layers if needed. Make sure some of the fat drips down into the spaces between slices.
- Return the potatoes to the oven and bake for an additional 30 to 40 minutes until the edges are crispy and the middle is easily pierced with a knife.
- Serve immediately. Best enjoyed while the edges are at their crispiest.
Notes
- For extra flavor, you can stuff the slits with cheese, garlic, or herbs 5 to 10 minutes before the end of cooking.
- Adjust the baking time depending on the size of the potatoes.
- These potatoes are best served hot, straight from the oven.
Nutrition
- Serving Size: 1 potato
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg