The Hasselback style is surprisingly easy to master. This is done by making thin, evenly spaced cuts almost all the way through the potato without slicing it completely. Think of turning your potato into an accordion, fanned out with the same mesmerizing effect. This method of cutting enhances the texture of the potatoes and allows all the garlic butter to soak up.
Add this potato masterpiece to us Skillet Chicken Thighs or Classic braised beef short ribs For the ultimate restaurant-style dinner.
Why our recipe?
- Turn plain russet potatoes into a magical side dish that has a wow factor.
- The potatoes are tossed with a buttery garlic-herb mixture that reaches every slice.
- Crispy edges, soft buttery potatoes inside and melted parmesan cheese on top.
Potatoes are one of the most used ingredients for side dishes, so why not spruce them up? Baked potatoes and mashed potatoes are our favorites, but when we get the chance to make some booze we take on the challenge. Surprisingly, Hasselback potatoes aren't that challenging – they're really easy to make!
Material notes
- Potatoes: Russet potatoes are ideal for getting the accordion flair of Hasselback potatoes. This technique also works on chicken, bread, and other vegetables.
- Butter and Olive Oil: Both of these are part of what makes these potatoes so delicious! You can use unsalted butter if you're watching your salt intake, and extra virgin olive oil is what we used, but feel free to use garlic-infused olive oil to enhance the garlic flavor.
- Herbs: Minced garlic, dried basil, dried parsley, dried oregano, salt and black pepper combine to create the perfect garlic herb flavor.
- Cheese: Parmesan cheese melts nicely across the fanned edges.
Hasselback variety
In this recipe we use garlic herb butter and parmesan cheese, but we're happy to let you know that you can use a variety of toppings on your Hasselback potatoes: cheddar and bacon, pesto, dill and lemon, and blue cheese are all great flavor combinations. .
Or use this style to cut sweet potatoes and coat with butter and some cinnamon or maple syrup for a fall version of Hasselback potatoes.
The easiest way to cut
Keeping a chopstick on either side of the potato while cutting the slices will prevent the whole root from being cut. This gives the potatoes enough space to fan out to get the ingredients between the pieces.
If you don't have a drawer full of chopsticks, you can also use wooden skewers or wooden spoon handles.
Common mistakes when cutting Hasselback-style are cutting all the way through, not cutting deep enough, or inconsistent slices. The goal is to make your slices 1/8-1/4 inch thick.
Thinner slices will give you a crispier edge but require a little more precision when cutting, but the 1/4 inch thickness still allows the slices to bake and crisp up nicely on top. If your slices are thicker, the potato may not cook evenly and your spices will not penetrate as deeply into the potato.
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container up to 4 days.
Reheat Microwave parts on high for 30-second intervals until heated through.
