The Best Homemade Hasselback Potatoes will be your new favorite potato side dish. With the holidays around the corner; now is the perfect time to try a new potato dish. The potatoes are cut into thin slices almost all the way through to form a fan. As they bake in the oven, the slices become tender in the middle and wonderfully crisp around the edges. So delicious!
INGREDIENTS NEEDED TO MAKE IT
POTATOES: Yukon Golds are the best because of their buttery flavor. But you can use any variety of potatoes you choose.
Place one of the potatoes on a cutting board and lay butter knives or chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into 1/4-inch-thick slices, stopping when your knife reaches the butter knives or chopsticks. Be careful not to cut all the way through and repeat this step with all the remaining potatoes.
Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat the oil and seasonings in between the potato slices. Brush with a little more olive oil and bake for 50 minutes.
Remove the potatoes from the oven and brush with the dried sage, parmesan, and garlic butter combo. Place them back in the oven and bake for another 20 minutes, or until the potatoes are tender in the middle and crisp around the edges.
WHAT TO SERVE WITH HASSELBACK POTATOES?
Hasselback potatoes are best when served hot and crispy from the oven. I like to serve them topped with fresh herbs like parsley and a dollop of sour cream would be great too!
Refrigerating: Allow the potatoes to completely cool before transferring them to an airtight container and refrigerate for 3-5 days.
Freezing: Once completely cool, wrap each of them in foil. Place your foil-wrapped potatoes into a zip-top freezer bag. You can freeze them for up to 3 months, then when you are ready to use, you do not need to defrost them just put them in a 400-degree F oven in their foil and bake until piping hot again. At the end open the foil and allow the potatoes to crisp up again for the last 15-20 minutes.
Reheating: Brush the potatoes with olive oil and reheat in a 400°F oven until heated through and crispy again. The time will vary based on the size of the potatoes.
The Best Homemade Hasselback Potatoes will be your new favorite potato side dish. They have a crispy exterior and tender flavorful interior. With the holidays just around the corner, now is the perfect time to try a new potato dish. Try these super crispy potatoes, and your guests will be thankful for your magical cooking skills. The potatoes are cut into thin slices almost all the way through, but the bottom is left intact, so the slices form a fan. As they bake in the oven, the slices become tender in the middle and wonderfully crisp around the edges. So delicious!
Prep Time15 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr30 minutesmins
Course: Side Dish
Cuisine: American
Keyword: Hasselback Potatoes
Servings: 6people
Calories: 230kcal
Ingredients
6Yukon Gold Potatoes (sliced in 1/4" slices)
¼CupOlive Oil
Salt and Pepper
Brush On after 50 minutes of Baking:
1StickButter (melted)
¼CupParmesan Cheese (finely grated)
1TspDried Sage
4ClovesGarlic (minced)
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place one of the potatoes on a cutting board and lay butter knives or chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into 1/4-inch-thick slices, stopping when your knife reaches the butter knives or chopsticks so that the potato stays intact at the bottom. Repeat with the remaining potatoes.
Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices. Drizzle with a little more olive oil and roast for 50 minutes.
Remove the potatoes from the oven and brush with the sage, parmesan, and garlic butter. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper and top with parsley.
