When I was growing up I had never heard of Hasselback potatoes. It wasn’t until my thirties that I first tasted these elegant, accordion-sliced baked potatoes—and I’ve been hooked ever since.
I had always enjoyed baked potatoes and later learned the benefits of baked sweet potatoes, which I added to my routine. But the first time I saw Hasselback potatoes was at a wedding. They looked refined and almost too pretty to eat.
If you’re not familiar with them, picture a baked potato sliced thinly across its width so the slices fan like an accordion. Once baked, the layers open slightly and create nooks for butter and toppings to melt into. At that wedding the potatoes arrived topped with cheese, bacon and sour cream that seeped into the slices—every bite was rich and satisfying.
That dish inspired me to make Hasselback potatoes at home. They’re impressive on the plate but surprisingly simple to prepare.
How to Make Hasselback Potatoes
The technique is straightforward and the results are beautiful. Here are the essentials to get crisp, well-browned Hasselback potatoes with tender centers.
Russet potatoes are the best choice because they hold their shape and crisp nicely. Yukon Gold and sweet potatoes also work if you prefer a different texture or flavor, but Russets are the classic option.
After washing and scrubbing each potato, you’ll make a series of thin cuts across the width, taking care not to slice all the way through. A simple trick is to place two chopsticks or wooden skewers along the sides of the potato; they act as stops so your knife won’t cut through to the bottom.
Place the potato between two chopsticks and slice into roughly 1/4-inch thick sections. Repeat for each potato, then arrange them on a parchment-lined baking sheet.
Preheat the oven to 450°F. In a small bowl combine olive oil, melted butter, salt and pepper. Using a pastry brush, coat the outside and brush the mixture into the cuts so the slices separate slightly and crisp while baking.
Bake for roughly 50–60 minutes, until the potatoes are fork-tender and the edges are golden brown. Remove from the oven and let them rest for five minutes so the interior firms up slightly before serving.
Top the finished potatoes with your favorite garnishes: shredded cheese, crumbled bacon, sour cream and sliced green onions are classic choices. The toppings melt into the slices, making each bite flavorful and texturally interesting.
Hasselback potatoes are versatile: serve them as an elegant side for a special dinner or as a comforting addition to weeknight meals. They look impressive with minimal effort and allow you to customize flavors with herbs, spices, or different cheeses.
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Hasselback Potatoes
Thinly sliced baked potatoes that make a beautiful and practical side dish for any meal.
Ingredients
- 6 Russet potatoes
- 1/4 cup olive oil
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 450° F. Line a sheet pan with parchment paper or foil and lightly oil the surface.
- Place a potato on a cutting board between two chopsticks to prevent cutting through the bottom. Slice the potato into 1/4-inch thick slices and transfer to the prepared sheet pan. Repeat for remaining potatoes.
- In a small bowl, whisk together olive oil, melted butter, salt and pepper.
- Brush the oil mixture over the potatoes and into the cuts so the slices separate.
- Bake for 50–60 minutes, until the potatoes are tender and the edges are browned.
- Remove from the oven and let cool for about 5 minutes.
- Optional: Top each potato with sour cream, bacon, green onions, and/or cheese.
- Serve immediately.
Notes
Recipe provided by Make Your Meals.
Nutrition Information:
Yield:
6
Serving Size:
1 serving
Amount Per Serving:
Unsaturated Fat: 0g