My wife and I love potatoes, and as a matter of fact, I do not think I know anyone that does not like them. The potato is so diverse. You can make french fries, Irish champÂ or Irish Colcannon, or heck, even my fan favorites, loaded potato skins. It seems as though the possibilities are endless when it comes to creating something from a potato, and that is one of the reasons I enjoy cooking with them. They are not only cheap, but they are very satisfying and comforting.
Last weekend was so nice in Wisconsin, it almost felt like spring weather in February, and let me tell you that is very unusual. With that said, there was no doubt that I was going to fire up the grill, and hang outside while the coals heated up. It is not often that I fire up some steaks, but after polling my kids, they all seemed excited by the fact that we were going to have steak for dinner, and I will admit, I was excited as well. The steaks needed a good side to go with them, and as I initially thought of making the classic baked potato or twice baked potato, I decided instead to introduce everyone to classic hasselback potatoes.
Lets get started on making these hasselback potatoes and you will see how easy they are to make, and also how sexy they turn out when served on a plate.
Ingredients: [Print this Recipe]
- 3 Russet potatoes, cleaned, skin on
- 6 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 2 tbsp flat leaf parsley, chopped
- 3 tbsp fine bread crumbs
- 1 clove of garlic, minced
- 1 tsp rosemary, finely chopped
To each potato, using a sharp chef’s knife, begin making about 1/4 inch slices, working your knife all the way near the bottom of the potato, but not slicing all of the way through. If it help you, can you lay out two chopsticks, placing the potato in between the chopsticks, and using them as your guide. Make your slices on each potato. Think of this as practicing your knife skills. Take your time and get as precise as you can. Do this for each potato.
Melt three tablespoons of butter, then add in the olive oil. Mix well.
Preheat your oven to 400 degrees.
Add the potatoes to a baking sheet lined with parchment paper, and with a spoon, begin drizzling the butter and olive oil mixture into the gaps of every potato. You will want to be sure that every potato gets a generous amount of the melted butter. Shower the potatoes with the salt and pepper.
Add the potatoes in the preheated oven and cook for 45 minutes.
About 40 minutes into the cooking process, add the parsley, minced garlic, rosemary, and breadcrumbs, a pinch of salt and pepper, and give a good stir. Melt the additional three tablespoons of butter, and add the butter to the breadcrumb mixture.
After 45 minutes, remove the potatoes as they should be fork tender and already looking delicious. Spread the breadcrumb mixture on top of each potato.
Preheat your broiler to 425 degrees.
Add the potatoes back into the oven, under the broiler, for about 5 minutes or until the breadcrumbs are a golden brown. Remove from the oven and serve.
Your end result is a really great looking hasselback potato, and within each sliver, is a perfect bite. Balanced with the rosemary and garlic, and the delicious butter, you get a nice crunchy exterior along with the soft interior. Nothing could have been better to serve with the grilled steaks.
I am not sure what was the star of the dinner, was it the hassleback potatoes, or was it the steak? Whatever the case, the pairing was super delicious, and the leftover hasselback potatoes made a great fritatta the following day. Hope you enjoy.
Looks beautiful and so delicious! I will have to try this.
How do you eat this? with a fork? looks too nice to mess it up. Thanks for the recipe! 🙂
They are a fork and knife, but when no one is looking, go ahead and use your hands!
Pam from OK City
I must serve these this weekend! Dax, your recipes and photographs just send me right to my kitchen. The buttery breadcrumb topping with rosemary and garlic would also be tasty atop boiled Yukon Gold potatoes. I would lay out the hot boiled potatoes on a parchment lined baking sheet, give each a quick smash with a potato masher and top with your wonderful buttery topping. After a short visit to a hot oven to brown and crisp up, please meet Mr. Hasselback’s little cousins from the Yukon. Since they’re smaller than your big guys, should they accompany a petite filet mignon? How you do inspire, Dax!
Thanks Pam! Those smashed yukon potatoes sound inviting as well! Thanks for your nice words.
Debs @ The Spanish Wok
Great looking hasselbacks, loving the addition of the breadcrumbs; I’ve never thought of that and have not made hasselbacks for yonks. Thanks for the reminder.
I inherited a special form for slicing hasselback potatoes from my Swedish grandmother. It’s made of red plastic and has a shallow well in the middle for placing the potatoes, but the sides of the form keep the knife from slicing too far. It’s pretty nifty.
Absolutely the best potatoes ever!!! Crispy on the outside and soft and creamy on the inside! They are definitely worth all of the hard work it takes to prepare them! Even the kiddos (3 and 9) couldn’t get enough!
These look so great! I am thinking about making these for a dinner party since I can bake most of the way and broil right before dinner is served. Have any tips on making these for about 15-20 people?
If you are looking to serve 15-20 people, you could probably find smaller potatoes, go with the same process, and knock them all out together.
Good luck, and I hope you enjoy.