Make these easy crispy-edged Hasselback potatoes and you may never go back to regular baked spuds again.
Hasselback potatoes are our new go-to for easy entertaining: The accordion-like slits are perfect for topping with our savory scallion butter, or breadcrumbs, cheese, bacon, herbs … anything you want to make its way down into the crevices. This easy method involves cutting a potato into very thin slices without cutting all the way through. The potato’s slices widen as it cooks, leaving room for any number of delicious add-ons. Roast just a couple as a side for a romantic dinner for two, or make a bunch of tiny ones as pop-able easy appetizers. You can even make Hasselback sweet potatoes, too!
Why are they called Hasselback potatoes?
In the 1950s, a cook at the Hasselback restaurant in Sweden supposedly created this roasted potato dish. Topped with breadcrumbs, they were so incredibly delicious that other Swedish cooks (and now cooks all over) adapted the recipe for themselves.
What is the Hasselback technique?
For each potato, cut a series of thin vertical slits almost to, but not through, the bottom.
There are a few ways to make this process super easy:
Option 1. If you have a large wooden spoon, or smallish potatoes: place each potato in the bowl of the spoon. With a sharp knife, make cuts 1/8 to 1/4 inch apart along the length of the potato, using the spoon as a guide for how far down to cut.
Option 2. Place a wooden spoon on your work surface as a guide, then your potato next to it. Make cuts 1/8 to 1/4 inch apart along the length of the potato, using the spoon handle as a guide for how far down to cut.
For either method, don’t use too much pressure as you’re cutting, or you’ll end up with nicks in your spoon.
Can Hasselback potatoes be reheated?
Yes, Hasselback potatoes can be easily reheated in the oven. If they’re cold from the fridge, let them come to room temperature first before reheating in a 350°F. oven until hot. It’s best to reheat plain potatoes, then top with scallion butter or other toppings once they’re piping hot.
Ingredients
- 2 medium golden potatoes (about 7 ounces each)
- 1 tbsp. olive oil
- Flaky sea salt and pepper
- 3 tbsp. unsalted butter, at room temperature
- 1 scallion, finely chopped
Directions
Step 1
Heat oven to 425°F. With a sharp knife, make vertical slits in potatoes, 1/8- to 1/4-inch apart, being sure to stop at least 1⁄4 inch before bottom (do not cut all the way through).
Step 2
Gently toss potatoes with oil and ½ teaspoon each flaky sea salt and pepper. Transfer to rimmed baking sheet, cut sides up. Roast until tender, golden brown, and crisp, 45 to 50 minutes.
Step 3
Meanwhile, in small bowl, combine butter and scallions. Dollop each potato with scallion butter.