Name: Hasselback Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 5-6 medium to large Yukon gold potatoes, scrubbed and patted dry; 8-10 garlic cloves, thinly sliced lengthwise; 3 tablespoons fresh rosemary (or substitute with sage or thyme leaves); Salt and black pepper to taste; 3-4 tablespoons olive oil or spray olive oil

why make this recipe

Hasselback potatoes are an impressive side dish that is relatively easy to prepare. They provide a perfect mix of crispy edges and fluffy interiors, making them a delightful addition to any meal. With the flavors of garlic and rosemary, each bite is bursting with taste. This recipe is not only visually stunning but also a great way to elevate simple ingredients into something special.

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how to make Hasselback Potatoes

Ingredients:

5-6 medium to large Yukon gold potatoes, scrubbed, patted dry, but not peeled
8-10 garlic cloves, thinly sliced lengthwise
3 tablespoons fresh rosemary (or substitute with sage or thyme leaves)
Salt and black pepper to taste
3-4 tablespoons olive oil or spray olive oil

Directions:

Preheat your oven to 425°F with a rack in the lower-middle position.
Wash and dry the potatoes. Cut them into thin slices about 1/8-inch thick, making sure not to cut all the way through. You can place a chopstick on each side of the potato to prevent cutting too deep.
Slice the garlic very thinly, lengthwise. Slip a piece of garlic into every other slit in the potatoes. Tuck a leaf or two of rosemary into the other slits. This helps to separate the garlic and rosemary, which reduces the cooking time.
Sprinkle the inside of the potato with salt and pepper. Generously spritz both the inside and outside of the potatoes with olive oil.
Line a baking sheet with parchment paper and spray it with olive oil. Sprinkle the pan with salt and pepper. Place the sliced potatoes on the tray, ensuring the bottoms are coated as well.
Make sure all the edges of the potatoes are covered with olive oil to achieve that crispiness.
Bake the potatoes for 35-40 minutes. At this point, the layers will start to separate. Brush or spray the potatoes with a little more oil, letting some of it drip down into the spaces between the slices.
Bake for another 25 to 35 minutes until the potatoes are crispy on the edges and fork-tender. Larger potatoes may take longer. If they brown too much, cover them lightly with foil and lower the oven temperature to 400°F until tender. Total baking time is about 60 to 70 minutes for medium-sized potatoes.
Garnish with fresh rosemary leaves before serving.

how to serve Hasselback Potatoes

Hasselback potatoes make a great side dish for any meal. They pair well with grilled meats, roasted vegetables, or can be served alongside a delicious salad. You can also top them with your favorite cheese or sour cream for an extra layer of flavor.

how to store Hasselback Potatoes

If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3 to 5 days. To reheat, you can place them in the oven at 350°F until warmed through, which will also help to restore some of their crispiness.

tips to make Hasselback Potatoes

Make sure your potatoes are uniform in size for even cooking.
Use fresh herbs for the best flavor, and feel free to experiment with different herbs like thyme or sage.
Be careful not to slice all the way through the potatoes, as you want them to hold together.
If you prefer a richer taste, you can use melted butter instead of olive oil.

variation

You can try different toppings such as cheese, bacon bits, or even a drizzle of balsamic glaze after baking for added flavor. Experiment with spices and herbs to match your taste.

FAQs

1. Can I use different types of potatoes?
Yes, you can use other types of potatoes, but Yukon golds are preferred for their creamy texture.

2. How do I know when the potatoes are done?
The potatoes are done when they are crispy on the edges and easily pierced with a fork.

3. Can I prepare Hasselback Potatoes in advance?
Yes, you can slice the potatoes ahead of time and store them in water to prevent browning. Just make sure to dry them thoroughly before adding oil and baking.