Hasselback Potatoes
This recipe creates crispy and tender Hasselback potatoes, achieved by thinly slicing but not fully cutting through them. Each potato is then generously brushed with a savory mixture of butter, olive oil, and chives before being baked to golden perfection, offering an impressive and flavorful side dish.
Equipment
- 1 Sharp Chef's Knife
- 1 Cutting Board
- 1 Small Mixing Bowl
- 1 Large Baking Sheet
- 2 Wooden Spoons or Chopsticks (for slicing guidance)
Ingredients
Main
- 8 tablespoons 1 stick butter, softened
- 1/2 cup extra-virgin olive oil
- 1/3 cup finely chopped chives
- Kosher salt and freshly ground black pepper
- 6 medium russet potatoes scrubbed
Instructions
- Preheat the oven to 450 degrees F.
- Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
- Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
- Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.
Notes
For perfect Hasselback potatoes, precise and uniform slicing is crucial. Utilize the wooden spoon or chopstick method to ensure you create thin, even slices without cutting all the way through the potato, maintaining its fanned structure. This also allows the butter mixture to penetrate deep into each crevice. Ensure the butter mixture is generously brushed, working it into every slice for maximum flavor and crispiness. For an even crispier result, you can briefly broil the potatoes at the very end, keeping a close eye to prevent burning. A sprinkle of Parmesan cheese or a dash of smoked paprika can add another layer of flavor.