HASSELBACK POTATOES


Potatoes are a staple at our house, where we celebrate its versatility by baking, roasting, whipping, and stewing. I'm always searching for new ways to prepare this starchy vegetable, so I was thrilled to discover hasselback potatoes while perusing through Food Gawker.



The accordion-like shape is such a zany and intriguing way to present potatoes. Moreover, the recipe is fairly  simple, the trickiest part is slicing the potatoes thinly until you almost cut through the potato, but not quite, so that all of the intervals remain intact. If you have a good tip for slicing hasselback potatoes, I'd love to know!

Similar to most potato dishes, this recipe lends itself to an array of herbs, spices, and flavored oils, so experimentation is encouraged.

HASSELBACK POTATOES
(adapted from Sea Salt with Food)

Ingredients
  • 6 medium potatoes
  • 3 tablespoons olive oil
  • sea salt
  • black pepper
  • garlic powder (optional)
    • or 3 garlic cloves, sliced thinly
  • paprika (optional)
  • parmesan cheese (optional) 
Method
  1. Scrub the potatoes clean. Place the potato on the cutting board, flat side down. Start from one end of the potato, cut almost all the way through, at roughly 1/3-inch intervals.
  2. Arrange the potatoes in a baking tray and if using, insert garlic slices, one per slit.   Drizzle olive oil into the potatoes, taking care that the oil trickles down the intervals, you may find it helpful to use a small pastry brush to evenly coat the oil over the potatoes. Sprinkle sea salt, black pepper, and if using, garlic powder, herbs and spices, such as paprika. If using cheese, sprinkle it 15 minutes before the potatoes are complete to prevent burning. 
  3. Bake at 400°F for roughly 40 minutes or until the potatoes turn crispy and the flesh is soft.
Serves 6

34 comments:

Margot said...

Loved these potatoes! So glad you put the recipe up so I can make them at home. Jeff was asking if I would. Thanks for posting about them!

Cathy said...

Your hasselbach potato looks fantastic. I've seen photos before but have never tried to make one myself. I love the way it looks on the plate.

Chow and Chatter said...

this is such a cool idea love it oh and the garlic inside delish

Nina's Recipes said...

I like it a lot, plus the presentation! XO

Anncoo said...

Thank you for sharing this recipe. I love preparing potatoes in many ways because potatoes are my family favourite.

T.W. Barritt at Culinary Types said...

I love these little potato accordians! In fact, I've still got a few potatoes from the farm that would be perfect for this presentation.

NMOS said...

That's an easy and interesting way to serve up potatoes. I'm going to try that. Thanks.

Debinhawaii said...

I love Hasselback potatoes but haven't made them in ages. These look so good I am going to have to make them!

Velva said...

This is a great new way to present potatoes. This adds elegance to a staple food. What a great idea!

Diana Bauman said...

These potatoes look so yummy!!

Romaine said...

I have tried this before--a long time ago. But I did not get my slices cut nicely and they didn't look nearly as pretty as yours. You've inspired me to try again.

Arunah said...

Great potatoes !
Someone on another blog suggested slicing the potatoes placed in the hollow part of a wooden spoon to avoid overslicing...
It makes sense...

Sook the Cook said...

I've seen people make these and I always wanted to try it. Yours looks great!!

Sophie said...

I so love this potato dish!! Beautiful presented too!

MMMMMMMM,..all the way!!

Kitchen Butterfly said...

Yummy....I've made this once before and dressed them with chilli and herb oil to bake. I should do them again

Rebecca said...

These look great!! I would personally experiment with the types of cheese on it, but I love cheese (probably too much!).

kat said...

They do look fun!

Mama Freemans' cafe' said...

Just when I thought I have made potatoes every way. Great idea and pretty presentation too! Thanks. The sun is out today Woo Hoo!

Jessica@Foodmayhem said...

I bookmarked hassleback potatoes too, either from foodgawker or tastespotting. I haven't mad them yet though.

Flour said...

Oooh, these potatoes look great!!! Thanks for the recipe:) An idea for cutting...Make the first cut by halving the potato, then cutting each half in half. From there, the pieces should be small enough to eye-ball & cut for an even thickness...Hope this makes sense. I haven't tried this on a potato, but I do this for cinnamon rolls to ensure that the last roll cut is not an odd size.

high low said...

Love potatoes and this is a lovely creative way to present them! Will definitely give this a shot! Thanks!

John D. said...

Those look great! Another recipe in the hopper.

Mardi @eatlivetravelwrite said...

These are just beautiful!!!

HippieMom said...

Ooolala! One of the most desirable vegetable! cooked divinely!!

XoXo.

Sweta said...

I've personally never been a big fan of potatoes, but this is surely going to please my hubby!!!

Nabia said...

These are one of the most interesting looking potatoes I have seen. Great job!

Simply Life said...

Oh I've never had potatoes like that - they look delicious!

Cinnamon-Girl Reeni♥ said...

I used to make a similar potato a long time ago - but I don't think they had this same name. Mine had cheddar on them. But I love this - it's a good way to jazz up a boring potato!

my boyfriend cooks for me said...

Friends of ours recently had us over for dinner and made potatoes like these. I think it is such a brilliant idea. I can't wait to try it myself!

Sweetiepie said...

No doubt! ... I can't wait to dig up my potatoes and slice them now. Your potato looks gorgeous and elegant!

Fresh Local and Best said...

Thanks so much!

Cristin said...

Thank you for all the vegetarian recipes!

Fresh Local and Best said...

Cristin, your welcome. Are you a vegetarian?

Shannon said...

I do have a good tip for slicing haselback potatoes.

Just place the potato between 2 chopsticks & slice. I have never seen them done whole like this, I usually just mine in half first & slice on the rounded side.