Calling all potato lovers! ‘Tis the season to learn how to make Hasselback potatoes. In this simple dish, potatoes are thinly sliced so that there is plenty of surface area to crisp under a light veil of butter. The result is a cross between creamy roasted potatoes and French fries. Yes, I’m serious. And the best part? These golden beauties may look fancy, but they’re a cinch to make, and just as perfect for your holiday table as they are for everyday meals.
Here’s a step-by-step guide to prove it.
How to make Hasselback potatoes in 5 easy steps
Step 1: Start with clean, dry potatoes. You can use any type of potato: russet, Yukon Gold, red, or yellow, just keep in mind that cooking times may vary slightly depending on the size of the potato. In the photos here, I’m using simple yellow potatoes that I picked up from the market.
Step 2: Cut slits into the potato being careful not to cut all the way through. You want the bottom of the potato to remain intact. Try to keep the cuts even and thin, spacing them anywhere from 1/8 – 1/4″ apart.
Pro Tip: Place a thin wooden spoon next to the potato while making the slices. The wooden spoon will help prevent your knife from cutting all the way through. Anchoring two chopsticks on either side of the potato also works.
Step 3: Place cut potatoes in a baking dish or on a lined baking sheet. Brush with melted butter or olive oil and season with salt and pepper.
Step 4: Give your potatoes a gentle stretch to open the slits if needed. Then place in an oven that has been preheated to 425 degrees and bake for 25 to 30 minutes.
Step 5: Take the potatoes out of the oven and carefully brush them with more melted butter or oil, trying to get some to drip down into the slits. Put them back in the oven and roast for another 25 to 30 minutes before pulling them out for good. Garnish with finely chopped herbs, grated parmesan, or nothing at all, and enjoy!