Hasselback potatoes are potatoes that are baked after being sliced about three-quarters of the way through. To prevent inadvertently cutting through the potatoes, place the handle of a wooden spoon or a similar utensil, such as chopsticks, on either side of the potato before making the cuts. I like to drizzle melted butter over the hot potatoes and let it sink into the cuts.
Enjoy the potatoes with a simple topping of fresh chopped chives or parsley, and serve some sour cream on the side. Crumbled bacon is an excellent topping as well.
Slicing the potatoes is an extra step, but it only takes a few minutes and the potatoes make an impressive presentation. Whether for an everyday meal or special occasion, these baked Hasselback potatoes are an excellent choice.
PrintBaked Hasselback Potatoes
These unique Hasselback potatoes make an impressive presentation, and they taste as good as they look!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Potatoes
- Method: Bake
Ingredients
- 4 baking potatoes (such as russets)
- 4 tablespoons olive oil
- 1 clove garlic (sliced)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon chopped chives (or parsley)
Instructions
- Preheat the oven to 425 F.
- Line a rimmed baking sheet with foil.
- Scrub the potatoes thoroughly.
- Place a potato on the cutting board and place a chopstick or the handle of a wooden spoon on each side of the potato. This will prevent you from slicing through the potato. Make thin crosswise slices the entire length of the potato, leaving at least 1/4-inch of the bottom unsliced. Repeat with the remaining 3 potatoes. Place the potatoes on the prepared baking sheet.
- Heat the oil and garlic in a small saucepan over medium heat. When the oil is hot and aromatic, remove and discard the garlic slices. Brush the oil over the potatoes, letting some of the oil drizzle into the cuts.
- Sprinkle the potatoes lightly with kosher salt and black pepper.
- Bake the potatoes for about 1 hour, or until they are fork-tender and the skin is crisp.
- Sprinkle the Hasselback potatoes with chopped chives or parsley just before serving.
