These easy Hasselback potatoes are showy and impressive, and they look like you slaved over them for hours. They are crispy and buttery on the outside and creamily delicious on the inside. If they were contestants in a potato pageant, they'd be a 10.
Surprise! They take only a few minutes to prep, and the oven does most of the work! You can adjust the seasonings to complement whatever you serve as a main dish.
My husband of over fifty years has a motto. "I never met a potato I didn't like." Therefore, I'm constantly on the lookout for something a little different to do with the humble spud.
When potatoes were first introduced in Europe, they were considered poisonous. It was only through years of hard work and education that people were convinced they were safe to eat and tasted wonderful!
The United States of America was the last major country to adopt potatoes in its cuisine. People believed potatoes were food for livestock only. It took a lot of effort, but about 1872, the famous horticulturalist Luther Burbank succeeded in convincing the general public that potatoes are nutritious and good for people, too.
A Hasselback sounds like a term for an antagonizing football player's position. The guy in the backfield who is in charge of annoying his opponents? But, no.
The origin of this cool-looking potato dish is not without controversy. It may have been around much longer than believed. However, the name? Nope. It's pretty simple.
The name that finally stuck comes from the famous hotel Hasselbacken in Stockholm, Sweden, where some folks maintain it was first created. That was sometime in the early 1950s; folks have been gobbling them up ever since.
Want to stay at The Hasselbacken Hotel and eat them in Stockholm? Here you go.
A few simple steps are needed to get these beauties ready, and then the oven does the work!
Russet potatoes are a great choice for making Hasselback potatoes. Idaho potatoes have an especially wonderful terroir. The rich volcanic soil, warm sunny days, and cool nights provide the perfect growing conditions. The low moisture content of a Russet makes them ideal for baking.
Choose potatoes that are uniform in size. This way, they will bake evenly. A potato that's about 6 to 8 ounces is perfect for a single serving. Scrub the potatoes well and dry them with a terry cloth towel. You can peel them if you like, but the crispy skins have so much appeal!
Begin by cutting a little slice off one long side to give the potato a flat surface to rest on while it bakes.
Next, lay the potato between the handles of two utensils with the same thickness. You can also use a pair of chopsticks.
Now, slice the potato into thin, uniform slices. This slick trick keeps you from cutting through the potato!
The potato will stay in one piece and fan out when you bend it if you have cut it correctly.
These slots between the slices serve as the yummy "butter traps!" As they bake, the slices will open up slightly, giving the potato an accordion-like appearance.
Rub a little bit of olive oil on the skin to help them crisp up. Next, place the spuds in an oven-proof baking dish or cast iron skillet.
Melt the butter with the remaining olive oil and add herbs of your choice. Herbs de Provence is an herb blend you can readily find in the spice aisle. You can mix your own, too. Rosemary, onion, garlic, fennel, chives, thyme, marjoram, cumin, or chili powder all pair well with potatoes.
Feel free to get creative with the herbs you use to complement your main dish or these gorgeous potatoes can BE the main dish! Make sure to get some of the butter mixture between each slice! If you wish, sprinkle with kosher salt and fresh ground pepper before baking.
Now pop those babies into a hot 425-degree oven. The slices will open up as the potatoes bake and fan out slightly. Partway through the baking time, you can baste them with the butter that runs into the pan.
Allow about an hour for baking time. The easy Hasselback potatoes are ready to eat when the skin is crispy and golden brown, and you can pierce the center of the potato easily with a cake tester or the tip of a knife.
Hasselback potatoes are impressive-looking and they taste amazing! They combine crisp with creamy, buttery, savory, and salty. They are a virtual happy dance in your mouth.
But guess what? The spud may be the star of the show, but you can add even more interest with toppings like crisp crumbled bacon, shredded cheese, sour cream, salsa, chopped onion, diced tomatoes, or olives.
Recently, I used garlic and cumin on our hasselback potatoes and topped them with taco meat, shredded lettuce, cheese, sour cream, and salsa. Arriba! That was a tasty meal!
Here's another fun idea. Use tiny taters sliced and buttered just like the big ones. Roast in the oven and serve as appetizers! Dip 'em in salsa, sour cream, or queso. Sound good? I sure think so!
If you've been reading my posts, you know we're a tater-happy bunch! It's been fun playing with Hasselback potatoes and serving them in different ways. I sure hope you try them and let me know what you invent! I LOVE hearing from you!
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