This easy-to-prepare Hasselback potatoes recipe is perfectly golden brown on top and tender throughout for the perfect side dish to any meal.
Prep Time: 10minutes
Cook Time: 1hour
4rinsed and dried russet potatoes
sea salt and pepper to taste
Preheat the oven to 425°.
Spread a kitchen towel onto a cutting board.
Next, place down two wooden skewers about 2 inches apart and running parallel.
Put the potato right between to skewer, and starting at one end, slice down until your knife hits the skewers and it doesn’t slice through the potato.
Make ¼” thick slices through the entire potato.
The potato should perfectly fan and be kept intact. Repeat the process with the remaining 3 potatoes.
Transfer the potatoes to a sheet tray lined with parchment paper or a frying pan and brush them with olive oil all over and between the slices.
Season with salt and pepper, making sure to get the seasoning between the slices.
Bake at 425° for 50 to 60 minutes on the middle rack or until browned on top and tender.
Add 1 teaspoon of butter to the top of each potato before serving.
Make-Ahead: These are meant to be eaten within an hour of making them.How to Reheat: Place them in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warmed. Likewise, you can microwave it until warm.How to Store: Cover and place in the refrigerator for up to 3 days. These do not freeze that well, so I advise against them.If you have a lot of leftover potatoes, they are excellent for making hash browns by slicing them through and frying them.Feel free to load up each Hasselback potato with sour cream, cheese, bacon, and green onions, just like a loaded baked potato.If you do not have wooden skewers, metal ones will also work.The towel is there so that the potato and skewers don’t move as you slice them.You can also finish the potatoes with fresh herbs.