Description
Hasselback potatoes are thinly sliced, baked to crispy perfection, and brushed with buttery seasoning. Crisp on the outside and tender on the inside, they’re an elegant, flavorful twist on classic roasted potatoes.
Ingredients
- 8 medium russet potatoes
- 1/2 cup unsalted butter, melted
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped chives, for serving
Instructions
- Preheat oven to 425°F (220°C).
- Place each potato between two chopsticks or wooden spoons and slice into thin sections, about 1/8 inch apart, without cutting all the way through.
- Arrange sliced potatoes on a baking sheet or in a baking dish. Gently fan the slices slightly apart.
- Brush half the melted butter over the potatoes, making sure it reaches between the slices.
- Season with salt, pepper, paprika, and garlic powder.
- Bake uncovered for 50–55 minutes, until the edges begin to crisp and brown.
- Remove from oven, brush with remaining butter, and return to bake for another 10 minutes until golden and crispy.
- Sprinkle with chopped chives before serving.
Notes
- Use chopsticks to help avoid slicing through the potatoes completely.
- Add shredded cheese during the last 5 minutes for a rich, cheesy top.
- Use garlic-infused oil for a Mediterranean twist or vegan variation.
- Try different potato types like Yukon gold for creamier interiors.
- Reheat in the oven to maintain crispness—avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 1 potato
- Calories: 230
- Sugar: 1g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
