I absolutely love making Hasselback potatoes! These delicious spuds are crispy on the outside, soft on the inside, and loaded with flavor. The best part is that they are super easy to make but look incredibly impressive. To prepare Hasselback potatoes, you simply slice them thinly, but not all the way through, so they fan out beautifully while baking.
Then, I like to brush them with melted butter, sprinkle with salt, pepper, and herbs, and let them roast in the oven until golden and crispy. The result is a show-stopping side dish that will impress everyone at the table. Trust me, once you try Hasselback potatoes, you’ll be hooked!
Ingredients Needed for This Recipe
- 8 small russet potatoes
- Olive oil
- Sea salt
Lemon garlic butter:
- 1/2 cup butter
- 2 cloves garlic, minced
- 1 Tbsp fresh squeezed lemon juice (use more to taste)
- 1/2 tsp sea salt
- 2 Tbsp fresh parsley, minced
Instructions for Making Hasselback Potatoes
- Preheat the oven to 425F
- First, clean and dry your potatoes. To slice them thinly without completely cutting through, use a sharp knife and make sure to go across the entire potato. It is important to keep the potato intact. To assist with this, you can utilize chopsticks to prevent the knife from going all the way through. For a better visual demonstration, refer to the accompanying post.
- Coat the potatoes with olive oil. Spread the potatoes out with your fingers to allow the olive oil to soak into the slices. Season with sea salt and put them in your preheated oven for approximately an hour, until they become crispy on the outside and soft on the inside.
- During the baking process, it is recommended to brush the potatoes with a basting liquid every 20 minutes. Initially, olive oil can be used, but in the final 20 minutes, it is suggested to switch to a lemon garlic butter. This allows the butter to penetrate deeply into the separated slices of the potatoes, enhancing their lusciousness.
- After the potatoes have softened (you can use the pointy end of a sharp knife to test), apply a final layer of lemon garlic butter and serve immediately.
make the lemon garlic butter:
- In a small saucepan, heat the butter until it is completely melted. Then, mix in the garlic, lemon, and salt.
- Heat the mixture on low heat for a few minutes and then incorporate the parsley before removing it from the stove. Remember: if the butter begins to solidify again before you are done with it, simply reheat it.
Tips for Perfecting the Recipe
Potato Selection: Choose uniformly sized potatoes to ensure even cooking. Russet potatoes are ideal for their starchy texture and crispy skin when baked.
Slicing Technique: Use a sharp knife for precise cuts. Place chopsticks on either side of the potato while slicing to prevent cutting all the way through. The thinner the slices, the crispier the edges.
Oil and Seasoning: Generously brush each potato with olive oil, making sure it gets between the slices. This not only adds flavor but also helps in crisping up the skin. Season well with sea salt for a flavor boost.
Basting: Regular basting is key. Start with olive oil and finish with lemon garlic butter for the last 20 minutes of baking. This imparts a rich flavor and ensures the potatoes don’t dry out.
Oven Temperature: Maintain a consistent oven temperature of 425°F. This high heat is necessary for a crispy exterior while keeping the inside fluffy.
Doneness Check: Use a fork or the tip of a knife to check for doneness. The potatoes should be crispy on the outside and tender on the inside.
Lemon Garlic Butter: Adjust the lemon juice and garlic in the butter to suit your taste. The lemon adds a refreshing zest, balancing the rich butter.
Herbs and Spices: Experiment with different herbs like rosemary, thyme, or parsley for variety. Spices like paprika or a sprinkle of Parmesan cheese can add an extra layer of flavor.
Resting Time: Let the potatoes rest for a few minutes after baking. This allows the interior to settle and the exterior to reach the perfect level of crispiness.
Serving Suggestions
Protein Pairing: These potatoes pair beautifully with a range of proteins like grilled steak, roasted chicken, or baked salmon. The crispiness of the potatoes complements the texture of these dishes.
Vegetarian Options: Serve alongside a hearty salad, grilled vegetables, or a bean stew for a satisfying vegetarian meal.
Dips and Sauces: Offer a side of sour cream, a creamy garlic dip, or a spicy aioli for dipping.
Garnishing: Sprinkle freshly chopped herbs or grated cheese over the hot potatoes for added flavor and presentation.
Holiday Meals: Hasselback potatoes are a great side dish for festive occasions like Thanksgiving or Christmas, adding elegance to the meal.
Frequently Asked Questions
Can I prepare Hasselback potatoes ahead of time? Yes, you can partially bake them and finish baking just before serving. Alternatively, fully bake, cool, and reheat in the oven when ready to serve.
How do I prevent the potatoes from browning too quickly? If the potatoes start to brown too fast, cover them loosely with foil and continue baking.
Can I use other types of potatoes? Yes, while russets are ideal, you can use Yukon Gold or even sweet potatoes. Adjust baking time accordingly.
How do I make Hasselback potatoes crispy? Ensure thin slices and adequate oil basting. The high oven temperature also helps in achieving a crispy texture.
Are Hasselback potatoes gluten-free? Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I add cheese to the recipe? Absolutely! Insert thin slices of cheese like cheddar or Gouda between the slices during the last few minutes of baking for a cheesy twist.
Hasselback Potatoes
INGREDIENTS
- 8 small russet potatoes
- Olive oil
- Sea salt
Lemon garlic butter:
- 1/2 cup butter
- 2 cloves garlic minced
- 1 Tbsp fresh squeezed lemon juice use more to taste
- 1/2 tsp sea salt
- 2 Tbsp fresh parsley minced
INSTRUCTIONS
- Preheat the oven to 425F
- First, clean and dry your potatoes. To slice them thinly without completely cutting through, use a sharp knife and make sure to go across the entire potato. It is important to keep the potato intact. To assist with this, you can utilize chopsticks to prevent the knife from going all the way through. For a better visual demonstration, refer to the accompanying post.
- Coat the potatoes with olive oil. Spread the potatoes out with your fingers to allow the olive oil to soak into the slices. Season with sea salt and put them in your preheated oven for approximately an hour, until they become crispy on the outside and soft on the inside.
- During the baking process, it is recommended to brush the potatoes with a basting liquid every 20 minutes. Initially, olive oil can be used, but in the final 20 minutes, it is suggested to switch to a lemon garlic butter. This allows the butter to penetrate deeply into the separated slices of the potatoes, enhancing their lusciousness.
- After the potatoes have softened (you can use the pointy end of a sharp knife to test), apply a final layer of lemon garlic butter and serve immediately.
make the lemon garlic butter:
- In a small saucepan, heat the butter until it is completely melted. Then, mix in the garlic, lemon, and salt.
- Heat the mixture on low heat for a few minutes and then incorporate the parsley before removing it from the stove. Remember: if the butter begins to solidify again before you are done with it, simply reheat it.
