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Hasselback Potatoes Recipe

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4.3 from 11 reviews

This Hasselback Potatoes recipe features thinly sliced russet potatoes brushed with a savory blend of vegetable oil, garlic powder, salt, and pepper, then oven-baked until tender on the inside and crispy on the edges. The unique technique of slicing the potatoes thinly but not completely through allows for flavors to penetrate deeply and creates a beautiful accordion-like presentation, perfect as a flavorful side dish for any meal.

Ingredients

Potatoes

  • 4 large russet potatoes (about 3.5 lbs, 1620g), washed and dried

Seasoning Blend

  • ¼ cup vegetable oil (2 oz.)
  • 1 tsp kosher salt, divided
  • ½ tsp freshly cracked black pepper, divided
  • ½ tsp garlic powder

Instructions

  1. Prep: Gather all ingredients. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Wash and dry the potatoes thoroughly.
  2. Slicing: Place each potato on its flattest side on a cutting board. Lay a chopstick or similar-sized kitchen utensil lengthwise on either side of the potato to act as a guard to avoid slicing through completely. Using a sharp knife, make several thin slices about 1/8 to 1/4 inch apart down the length of the potato, cutting until the knife hits the chopsticks but does not slice all the way through, creating an accordion effect.
  3. Prepare Seasoning: In a small bowl, whisk together the vegetable oil, ½ tsp kosher salt, ¼ tsp black pepper, and garlic powder until well combined.
  4. Season Potatoes: Place the sliced potatoes on the prepared baking sheet. Using a brush, generously apply about half of the oil and seasoning mixture over the entire surface of each potato, making sure to get some oil and seasoning in between the slices.
  5. Bake First Half: Place the sheet tray in the preheated oven and bake for 35 minutes, or until the potatoes begin to soften and the slices start to fan out slightly.
  6. Baste: Remove the baking sheet from the oven and brush the potatoes again with the remaining oil and seasoning mixture, working the oil between the slices to enhance flavor and crispiness.
  7. Bake Final Half: Return the potatoes to the oven and continue baking for an additional 35 minutes, until the potatoes are tender on the inside and the edges are golden and crisp.
  8. Serve: Test for doneness by inserting a paring knife, fork, or toothpick into the center of a potato; it should slide in easily. Serve the Hasselback potatoes warm or at room temperature; optionally garnish with your favorite toppings such as fresh herbs, grated cheese, or sour cream.

Notes

  • Using chopsticks or wooden spoons on both sides of the potato helps prevent slicing all the way through, maintaining the signature hasselback look.
  • Ensure slices are thin but not too deep to allow proper cooking and seasoning penetration.
  • You can customize seasoning by adding herbs like rosemary or thyme for extra flavor.
  • The oil basting halfway through baking enhances crispiness on the edges.
  • Allow the potatoes to cool slightly before serving to let the slices settle and flavors deepen.

Find it online: https://cozyplatter.com/hasselback-potatoes-recipe/