Hasselback Potatoes
Hasselback Potatoes are russet potatoes that have been cut into thin, fanned-out slices and then cooked with melted butter and salt & pepper.
The chopping method gave Hasselback Potatoes their name. The potatoes are cut almost all the way to the bottom, just like my Hasselback Cheesy Bread. The melted butter, salt, and pepper fit perfectly into the slits in the potatoes. Then they are roasted until the outside is crispy and the inside is soft. If you don’t want to serve mashed potatoes, think considering adding this side dish to your Thanksgiving or holiday feast.
Hasselback potatoes are russet potatoes that have been cut into thin, fanned-out slices, covered in melted butter, and baked with salt and pepper.
Preparation & Cooking Time
- Time to Get Ready: 15 Minutes
- Time to cook: 1 hour and 5 minutes
- Total Time: 1 hour and 20 minutes
Four servings
Calories: 211
Course in Nutrition: Side Dish
Ingredients
- ◯ 4 big russet potatoes, cleaned and dried off
- ◯ 4 tablespoons of unsalted butter, melted and split
- ◯ 1 teaspoon of kosher salt
- ◯ ½ teaspoon of pepper
- ◯ salt and pepper, to taste
I used russet potatoes for this dish. After baking, I appreciate how the skin is tough and the inside is soft. You might also use Yukon Gold potatoes. If you need aid, you can put a potato between two skewers or chopsticks before cutting it. This will stop you from chopping all the way through the potatoes.
I used melted butter without salt to brush on the potatoes. You may also use salted butter, but you might want to change how much salt you use.
Instructions
- Set the oven to 425°F and put a rack in the middle. Put aside a baking sheet that isn’t lined.
- First, wash the potatoes carefully and then dry them off.
- Put one potato between two chopsticks or skewers.
- Cut straight down into the potatoes, making vertical slits that are ⅛ inch apart. Stop when your knife meets the chopstick, and leave the bottom alone. (The way the chopsticks are placed should stop you from cutting too low.) Do the same thing to the rest of the potatoes.
- Put the potatoes on the baking dish that doesn’t have a lining. Use a basting brush to spread about half of the melted butter all over the potatoes, even inside the incisions.
- Add salt and pepper to the potatoes.
- Put in the oven for 30 minutes.
- After 30 minutes of baking, use a knife to carefully pry the layers apart. Use the rest of the melted butter to brush on.
- Bake for another 30 to 35 minutes, or until the potatoes are soft on the inside and crispy on the outside. (Depending on how big the potatoes are, the cooking times may be different.)
- Warm it up before serving. Add salt and pepper to taste.
Serving Suggestions
You may also use these potatoes to add your favorite toppings, such cheese, chile, sour cream, or any other potato garnish you like.
Can I cook these potatoes in an air fryer?
Yes! You can also make these Hasselback potatoes in an air fryer, just like my baked potatoes. And, in fact, it cooks faster. Using an air fryer not only saves time, but it also frees up the oven for other recipes, like this Spatchcock Turkey!
Follow the directions up to the cooking time to create the potatoes in an air fryer. Brush half of the butter on the potatoes and add salt and pepper. Then, boil them at 360°F for 15 minutes. After that, brush over the rest of the butter and simmer for another 10 minutes, or until the potatoes are soft on the inside and crispy on the outside.
The Ninja Air Fryer is what I suggest. (affiliate link) You can go up a size if you need to, but this one is better for getting consistent results and is easier to use. This air fryer has made me extremely delighted!