Hasselback Potatoes with Butter

This hearty Hasselback potato recipe transforms ordinary potatoes into showstopping, crispy-edged masterpieces that still maintain a creamy, tender interior. The dramatic fan effect not only looks impressive but creates more surface area for those delicious crispy bits we all fight over.

I first served these at a dinner party and my guests couldn't believe I made them myself. Now they're requested at every family gathering, especially during the holidays when I need a reliable side dish that looks as good as it tastes.

Ingredients

• Medium oval potatoes: Choose floury or all-purpose varieties like Yukon Gold, russet, Sebago, or Maris Piper for the best texture
• Extra virgin olive oil: The quality matters here as it provides significant flavor
• Kosher salt: Coarser salt distributes better during basting and enhances the crispy edges
• Fresh garlic cloves: Leaving the skin on prevents burning while still infusing the oil with flavor
• Fresh rosemary sprigs: Adds aromatic flavor that complements the potatoes perfectly

Step-by-Step Instructions

Prepare the potatoes:

Slice a thin piece off the bottom of each potato to create a stable base. Position the potato between two wooden spatulas or chopsticks and make very thin slices (about 2mm) across the width, allowing the spatulas to prevent cutting all the way through.

Initial seasoning:

Drizzle each potato with a small amount of oil and sprinkle with salt. The initial layer helps begin the cooking process.

First baking phase:

Bake at 200°C/400°F for 30 minutes to begin cooking the potatoes and slightly separate the slices.

Apply basting mixture:

Pour remaining olive oil over the potatoes, sprinkle with salt, and add garlic and rosemary to the tray. The oil will gradually work its way between the slices as they cook.

Basting phase:

Continue baking for another 40 minutes, stopping every 10 minutes to generously baste the potatoes. Apply slight pressure with your brush to encourage the slices to fan out and allow oil to penetrate between layers.

Final crisping:

Increase oven temperature to 220°C/425°F and bake for 10 to 15 more minutes until edges are beautifully golden and crisp. Be brave here—the darker edges are exceptionally delicious.

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I discovered that oval potatoes fan better than round ones through sheer trial and error. My family now judges the success of these potatoes by how many crispy edges they can pull off and devour before the potatoes even make it to the table.

Storage and Reheating

While you can store leftovers for up to 3 days in the refrigerator, these potatoes are truly at their peak when fresh from the oven. The crispy edges will inevitably soften during storage, but they still remain delicious.

To reheat, place in a 375°F oven for about 15 minutes. Avoid the microwave which will make them soggy. A light brush of olive oil before reheating can help restore some crispness.

Common Troubleshooting

If your potatoes aren't fanning properly during cooking, use a butter knife to gently separate the slices after the first 30 minutes of baking. Once oil gets between the slices, they naturally start to separate more.

Worried about cutting through the potato? The wooden spatula technique is foolproof, but if you accidentally cut through, simply keep the potato intact during the initial baking phase and it will still taste wonderful.

Cultural Background

Hasselback potatoes originate from Sweden, specifically the Hasselbacken restaurant in Stockholm where they were first served in the 1940s. They represent Swedish ingenuity in taking a simple ingredient and elevating it with technique rather than expensive additions. They've since become popular worldwide for their impressive presentation and superior texture.

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Serving Suggestions

These potatoes pair beautifully with roasted meats, particularly beef or lamb. The crispy exteriors hold up nicely against rich gravies or sauces.

For an extra indulgent version, sprinkle with freshly grated Parmesan cheese during the last 5 minutes of baking, or top with a dollop of sour cream and chives when serving.

Frequently Asked Questions

→ How do you achieve the perfect Hasselback Potato cut?

Place a potato between two chopsticks or skewers to prevent cutting through completely. Slice 1/8-inch apart down to the skewers for even fanning.

→ What type of potatoes work best for Hasselback Potatoes?

Russet potatoes are ideal due to their sturdy structure and ability to crisp up beautifully when baked.

→ How do you ensure crispy edges?

Brush melted butter generously between the potato layers and bake at a high temperature, ensuring the edges get golden and crisp.

→ Can I use other seasonings besides salt and pepper?

Yes, feel free to experiment with herbs like rosemary, garlic powder, or paprika for extra flavor.

→ What can I serve Hasselback Potatoes with?

These potatoes pair well with roasted meats, grilled vegetables, or a creamy dipping sauce.