Hasselback Potatoes Recipe

hasselback potatoes

This is a great recipe to try if you have extra potatoes around in the kitchen. You probably have everything else in the kitchen to make this work too–all you’ll need is potatoes, garlic, oil, salt & pepper.

This takes a little bit of prep work but the results are much better than just throwing the potato in the oven because you get so much more surface area that’s exposed to the hot air and that helps crisp up the potatoes. It gets crispy around the edges, and super crispy at the bottom where it sits in the olive oil. This is good as an appetizer, a side, or just a small snack whenever you have the patience to wait for it to bake.

Cut slices, almost all the way through the potato about 3mm apart. I did mine on the thin side. You want to leave enough uncut potato at the bottom so it won’t easily break apart when handling, or putting in garlic.

Afterwards, chop up some garlic and put some in between each opening. This helps flavor it and creates a little room for air to flow through during baking. The size of your garlic will depend on how many slits you cut. If the chunks are large it will fan out your potato a little bit.

Sprinkle salt and drizzle olive oil over the top.

After it’s done baking (about 40-60 minutes) add some more salt, pepper, and olive oil to taste. I save the pepper for last so it doesn’t burn in the oven. You can easily modify this recipe for more flavor by adding some cheese, bacon, sour cream, or butter for an extra rich treat.

Hasselback Potatoes with Salt, Pepper & Olive Oil

5.0 from 2 reviews

Hasselback Potatoes Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 1 potato (I used russet)
  • 1 clove garlic
  • olive oil for drizzling
  • salt
  • pepper
Instructions
  1. Clean potatoes & cut slits almost all the way in, about 3mm apart
  2. Chop garlic thin, add 1 or 2 pieces in each slit. Season with salt, and drizzle olive oil on top
  3. Bake at 425°F for 40 minutes, or until crisp edges form and potato is cooked all the way through
  4. Add some more olive oil and pepper, serve

 

Comments

  1. What a quick and easy recipe. Definitely need to try these!

  2. Raymund says:

    I wanted to try this for the longest time, Looks like I will make this soon and thanks for the inspiration

  3. I’ve made Hasselback potatoes quite a few times and it’s a nice change to the usual baked potatoes. I never thought about adding flavouring like garlic – sounds like something to try for next time!

  4. daisy says:

    this is genius dude. is it like chips – crispy or like fries crispy?

    • Huy says:

      Dude: genius indeed, but not my invention! The crispiest part is where it sits in the oil. If you want chips crispy, you probably need a dunk in the fryer.

  5. Paulina says:

    It’s on my “to-do” list for a long time ;) After look at your pics I know that I can’t wait any longer :)

  6. Janice says:

    We’ve made these two times now (in about 3 weeks time) and we LOVE these! There’s nothing quite like potatoes and this is such a ‘pure’ potato recipe. Lovely. Thanks for the delicious recipe.
    p.s. your photos do indeed make me drool!

    • Huy says:

      I’m glad you like them enough to make it again! If I was making them often, I’d probably try it with less cuts in the potato for quicker prep.

Speak Your Mind

*

Rate this recipe: