Crispy on the outside and tender on the inside, these Hasselback Potatoes look as good as they taste!
Hasselback potatoes hail from Stockholm, Sweden. In the 1950s, a famous restaurant called Hasselbacken came up with this recipe. So, why’d it get so popular? I’m guessing it’s because of its snazzy looks. Hasselbacken transformed this bland veggie into a stunning piece of art. It’s amazing what a few slices can do to a potato! This unique preparation not only looks beautiful, but it also creates the perfect combination of textures, with crispy edges and a soft interior.
In many ways, the Hasselback potato is similar to your typical baked potato. The familiar mixture of olive oil, garlic, and fresh rosemary is somehow both comforting and sophisticated. Hasselback potatoes may look like they belong at a supper club, but they also taste like home. This dish elevates any meal with its simple yet impressive presentation, and it’s bound to win you over with its deliciousness!
Are Hasselback Potatoes Healthy?
Hasselback potatoes can be a healthy addition to your meal rotation, comprised mainly of just potatoes, olive oil, and a little chopped garlic. Potatoes contain potassium, vitamin C, and vitamin B6, while garlic and olive oil contain compounds that are said to benefit everything from your heart to your immune system. For a sweeter and even healthier twist, try using sweet potatoes instead! They’re rich in beta-carotene and have a lower glycemic index despite their natural sweetness. As it stands, this recipe suits many specialty diets: vegetarian, vegan, Whole30, Paleo, gluten-free, and Mediterranean.
Slicing The Potatoes
For Hasselback potatoes, it’s all about the slicing! Presentation matters just as much as taste for this recipe. That said, it also enhances the texture, allowing for even cooking and better flavor absorption. Who doesn’t want that?
The recipe suggests chopsticks or wooden spoons as guides. Just remember: Don’t cut all the way through! And try to keep your slices as evenly spaced as possible. Shallow, consistent, thin slices are called for to ensure the edges crisp up and the seasonings permeate the layers while the center remains tender and creamy.
How To Make Ahead And Store
I wouldn’t make this recipe ahead of time. I find the quality degrades too much. Any baked leftovers can be stored in the fridge for up to 3 days in an airtight container. Reheat in the oven (you may need to brush some more olive oil on the potato skin to restore its crispiness).
Serving Suggestions
Hasselback potatoes pair nicely with supper club–worthy main courses, like this Keto Steak With Garlic Butter Mushrooms or Chilean Sea Bass. But these potatoes fit in just as nicely when served with comfort foods like Oven-Fried Chicken Breast and Low-Carb Sloppy Joes! Better yet, make the Hasselback potatoes your main meal and top it with Million Dollar Bacon or even Shredded Slow-Cooker Roast Beef!
Ingredients
- 5 medium russet potatoes about 8 ounces each
- 1 1/2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup.
- Wash and dry the potatoes. Place a potato between two chopsticks or wooden spoons to act as a guide, and make thin slices along the potato, ensuring not to cut all the way through.
- In a small bowl, mix together the olive oil, minced garlic, rosemary, and kosher salt.
- Brush the potatoes with the olive oil mixture, making sure some gets between the slices.
- Place the potatoes on the prepared baking sheet and bake for about 1 hour and 20 minutes, or until the outsides are crispy and the insides are tender.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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