Ah, Hasselback potatoes! These are those beautifully sliced, accordion-style potatoes that are crispy on the outside, tender on the inside, and look fancy but are surprisingly easy to make. Here’s a simple guide:
🥔 Classic Hasselback Potatoes
Ingredients (serves 4)
- 4 medium potatoes (Yukon Gold or Russet work best)
- 3 tbsp olive oil or melted butter
- 2 cloves garlic, thinly sliced or minced
- Salt and pepper to taste
- Optional toppings: fresh herbs (rosemary, thyme, parsley), grated cheese, or breadcrumbs
Instructions
1. Preheat Oven
- Preheat oven to 425°F (220°C).
2. Slice the Potatoes
- Place each potato on a cutting board.
- Make thin slices across the potato, about 1/8–1/4 inch apart, but don’t cut all the way through.
- Tip: Place the potato between two chopsticks or wooden spoons—they stop the knife from slicing all the way.
3. Season
- Gently fan the slices apart.
- Brush with olive oil or butter, making sure some gets between the slices.
- Sprinkle with salt, pepper, and garlic.
4. Bake
- Place potatoes on a baking sheet and bake for 45–60 minutes, until the edges are crispy and the inside is tender.
- Halfway through, brush with more oil or butter for extra crispiness.
5. Add Toppings
- Optional: Sprinkle with grated cheese during the last 10 minutes of baking.
- Garnish with fresh herbs before serving.
💡 Tips for Perfect Hasselbacks
- Thin slices = crispier edges.
- Pat potatoes dry before baking to help them crisp.
- Try adding bacon bits or a drizzle of cream for an indulgent version.
If you want, I can give a “5 Hasselback Variations” cheat sheet—from cheesy, garlicky, to sweet potato versions that look gourmet but are super easy.
Do you want me to do that?
