Crispy Hasselback Potatoes Recipe
There's no doubt that potatoes are one of the most popular side dishes for dinner. There are many ways to serve potatoes, including French fries, chips, mashed, or just plain old baked potato. Recipe developer Catherine Brookes came up with this fantastic recipe for hasselback potatoes that brings a new spin to one of our favorite sides.
According to Swedish Food, the hasselback potato hails from Sweden, where the Restaurang Hasselbacken first served them this way. The restaurant introduced these unique baked potatoes in 1940 or '50s, and they became an instant hit. Now, people worldwide enjoy these delicious potatoes, and we think we need to write a thank-you letter to the creator!
Brookes shares that she loves the fun spin on a classic baked potato. "This is the best way to spruce up simple potatoes!" Brookes notes. "They're fun to make and super crispy." That sounds good enough for us ... who doesn't love a good, new recipe that involves one of our favorite foods?
Keep reading to find out how to make these simple yet delicious potatoes.
Gather the ingredients
Start by purchasing all of the items that are necessary to fix up these yummy potatoes. Luckily, your trip to the store should be relatively easy since there are only a few things needed. The first item on your list should be medium potatoes. You will also need a few cloves of garlic because the more garlic, the merrier.
In addition, add olive oil and finely chopped parsley to your list. The last two items you need are standard for more recipes, and those are salt and pepper. You likely already have both at home.
Now, it's time to get started!
Preheat the oven and mix the olive oil, parsley, and garlic
Before you do anything else, you will need to preheat your oven. Set the dial to 430 F and let it get nice and warm for your potatoes.
Then, take out a small bowl and throw in the olive oil first. At this time, you will also add in the parsley and the garlic. Stir everything well to combine. This mixture will go on the top of the potatoes and help them get golden in the oven. In addition, the garlic and parsley provide an incredible flavor that we know you'll love. Set the mixture to the side because you will need it in just a second.
Cut the potatoes
Take out your potatoes and be sure to wash them before you do anything else. Then, cut small slices all the way along each potato. Be sure to use a sharp knife to easily make cuts into the potatoes and make sure only to go about three quarters of the way down. The pieces should be about five millimeters apart. The smaller slices help the potatoes cook better. "It helps them get extra crispy," Brookes says. We think the crispier the potato, the better so this makes perfect sense.
This step is one of the most essential steps in the process since it's what makes these potatoes into hasselback potatoes!
Bake the potatoes
Now, place the potatoes on a baking sheet and brush about half of the olive oil all over the top. Then, add salt and pepper to the potatoes for a little extra flavor.
Put them in the oven and let them bake for about 30 minutes. Once the initial 30 minutes are up, remove them from the oven and brush the remainder of the olive oil on the tops of the potatoes. "When you brush the oil on each time, try and get it right down into each slice, as this helps," Brookes suggests.
Continue baking the potatoes
It's no secret that potatoes take a while to bake, and these babies are no exception. After you brush the second layer of olive oil on the tops, stick the potatoes back in the oven and bake for another 20 minutes. Take them out and re-brush the oil from the bottom of the baking sheet over the tops of the potatoes. We're being super resourceful now!
For the final step, put the potatoes in the oven one last time. Bake them for about 10 to 15 minutes more, or until they are golden and crispy.
Serve the potatoes
Once the final timer dings, take the potatoes out of the oven. You can serve these on a platter for an appetizer or as a side for dinner. There are also plenty of great toppings that would make a wonderful addition to these potatoes. "You could add cheese, bacon, sour cream etc," Brookes says.
We don't foresee there being any leftovers, but if you have some, you're in luck! "Any leftovers should keep well for a couple of days in the fridge and can be reheated in the oven," Brookes says.
The last step is to dig in!
- 2 pounds medium potatoes
- 4 cloves garlic, crushed
- ⅓ cup olive oil
- 1 tablespoon finely chopped fresh parsley
- Salt and pepper to taste
- Preheat the oven to 430 F.
- In a small bowl, mix the olive oil with the parsley and garlic until well combined.
- Cut small slices all the way along each potato, going about three quarters of the way down and about 5 millimeters apart.
- Place the potatoes on a baking sheet and brush approximately half of the olive oil mixture all over the top.
- Season the potatoes with salt and pepper.
- Bake the potatoes for 30 minutes, then remove them from the oven and brush the other half of the oil mixture over the tops of the potatoes.
- Bake them for another 20 minutes, then re-brush the oil from the bottom of the baking sheet over the tops of the potatoes again.
- Bake the potatoes for a final 10 to 15 minutes, until they're golden and crispy.
| Calories per Serving | 340 |
| Total Fat | 18.3 g |
| Saturated Fat | 2.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 41.2 g |
| Dietary Fiber | 5.3 g |
| Total Sugars | 1.8 g |
| Sodium | 580.2 mg |
| Protein | 4.9 g |
