What the heck is a hasselback potato? Well, let me tell you—it’s simply the best potato side ever invented. We can thank Leif Ellison, a trainee chef working at the restaurant Hasselbacken in 1953, for this lovely version of a baked potato.
Why is it so good? Simply put, it takes all the goodness from each potato dish and wraps it all into one. Love the crispy edges of French fries? Hasselback potatoes have them! Yet it still has a nice and creamy middle. To top it off, the nutrition value highly resembles that of a baked potato—because it’s basically still a baked potato.
My favorite thing about Hasselback potatoes is that they look super fancy, which means they work great for company suppers. Yet, they are so quickly put together and absolutely no hassle to bake! You basically toss them in the oven.
They pair perfectly with steak of course. But I’ve also served them along side our tritip, baby back ribs, and even brisket!
Want to change it up a bit more? Try our smashed potato recipe.
The Recipe
Equipment
- Large sharp knife
- Baking dish or sheet
- Silicone basting brush
Ingredients
- 6 Potatoes Russet or Yukon Gold potatoes work best.
- 3 TBSP Butter
- 3 TBSP Olive Oil
- 1 Clove of Garlic
- Salt/Pepper To taste
- 2/3 cup Shredded Cheese
- Bacon Bits
Instructions
- Make the garlic butter by mixing the 3 tbsp of butter with a clove of garlic, salt and pepper to taste and any other spices you may want to use. Or use our compound herb butter recipe and give that a try.
- Preheat the oven to 425 degrees Fahrenheit. Wash/Scrub and pat dry the potatoes. Carefully slice about 1/8-inch slices along each potato. The key is not to slice all the way through; you want to keep the bottom intact. I put down some chopsticks to use as a guide. Once the knife hit the chopstick, I knew to stop cutting.
- Gently fan the potato to “open up” the slices. Repeat with all the other potatoes. Brush the olive oil on the potatoes with. Take extra care to “open” or “fan” each potato so you can get some olive oil into each slice. Salt and pepper to taste.
- Bake for approximately 45 min (until potatoes seem easy to poke with a fork).
- Add the garlic butter to the potatoes. Bake for another 10-15 minutes.
- Add the cheese and bacon bits and bake again for 10-15 minutes until the cheese is nicely melted and bubbling on top. Serve while hot!
Hasselback Potatoe Recipe
Equipment
- Large sharp knife
- Baking dish or sheet
- Silicone basting brush
Ingredients
- 6 Potatoes Yukon Gold potatoes work best; but you can substitute with russet or red.
- 3 TBSP Butter
- 3 TBSP Olive Oil
- Salt To taste
- 2/3 cup Shredded Old Cheddar Cheese Optional ingredient
- 1 Clove Garlic Crushed garlic for the garlic butter
- Pepper To taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. Wash/Scrub and pat dry the potatoes.Carefully slice about 1/8-inch slices along each potato. The key is not to slice all the way through; you want to keep the bottom intact. I use a chopstick as a guide. When the knife hits the chopstick, I stop cutting.
- Add the olive oil. Take extra care to "open" or "fan" each potato to get the olive oil combination into each slice. Salt to taste.
- Bake for approximately 45 min (until potatoes seem easy to piece with a fork. Remove from oven and add garlic butter. Bake for 10-15 minutes longer
- Add cheese and bacon bits. Bake for another 10-15 minutes until cheese is nicely melted and bubbling on top. Serve while hot!
