What the heck is a hasselback potato? Well, let me tell you…. simply the best potato side ever invented. We can thank Leif Ellison, a trainee chef working at the restaurant Hasselbacken; in 1953 (why did it take me so long to try this?!?!) for this lovely version of a baked potato.
Why is it so good? Well simply put; it pretty much takes all the goodness from each potato dish and wraps it all into one. Love the crispy edges of french fries… well; hasselback potatoes have it! Yet it still has a middle that is nice and creamy. To top it off the nutrition value highly resembles that similar to a baked potato…….. because it’s basically still a baked potato.
My most favorite thing about hasselback potatoes? They look super fancy; meaning they work great for company suppers. Yet, they are so quickly put together and absolutely no hassle to bake! You just 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 Yukon Gold 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
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 to not slice all the way through; you want to keep the bottom intact. Once, you have completed one potato; gently fan the potato to “open up” the slices. Repeat with all the other potatoes. Melt the butter and combine with olive oil. Using the basting brush; brush each entire potato. Take extra care to “open” or “fan” each potato as you are basting; getting the butter/olive oil combination into each slice of potato. Salt to taste.
- Bake for approximately 45 min (until potatoes seem easy to piece with a fork. Remove from oven and top with cheddar cheese.
- Bake for another 10-15 min.; until cheese is nicely melted and bubbling on top. Serve while hot!
Hasselback Potatoes
Equipment
- Large sharp knife
- Baking dish or sheet
- Silicone basting brush
Ingredients
- 6 Yukon Gold 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
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 to not slice all the way through; you want to keep the bottom intact. Once, you have completed one potato; gently fan the potato to "open up" the slices. Repeat with all the other potatoes. Melt the butter and combine with olive oil. Using the basting brush; brush each entire potato. Take extra care to "open" or "fan" each potato as you are basting; getting the butter/olive oil combination into each slice of potato. Salt to taste.
- Bake for approximately 45 min (until potatoes seem easy to piece with a fork. Remove from oven and top with cheddar cheese.
- Bake for another 10-15 min.; until cheese is nicely melted and bubbling on top. Serve while hot!
