Perfect as a side dish for meat, poultry, or vegetarian meals, these Hasselback potatoes are thinly sliced, seasoned, and roasted to crispy perfection. Easy to follow for all ages!
Ingredients
Serves 4
- 4 medium Russet potatoes (or starchy potatoes)
- 4–6 tablespoons olive oil (for coating)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional, for mild heat)
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
Step-by-Step Instructions
1. Prep the Potatoes
- Rinse potatoes under cold water. Scrub gently to remove dirt. Pat dry with a clean towel.
2. Slice Carefully
- Place a potato on a cutting board. Using a sharp knife, make vertical slices (about ⅛-inch thick) from top to bottom, stopping halfway so the base stays intact.
- Tip: Place chopsticks on either side of the potato to prevent cutting all the way through.
3. Seasoning Mix
- In a small bowl, combine salt, black pepper, cayenne, garlic powder, and paprika.
4. Coat Potatoes
- Brush or rub olive oil generously over each potato, ensuring it seeps into the slices.
- Sprinkle seasoning mix evenly over all sides.
5. Bake to Perfection
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange potatoes on the sheet, sliced side up. Bake for 40–45 minutes until golden brown and tender inside.
6. Serve
- Let cool slightly. Garnish with fresh herbs (optional) and serve warm.
Tips for Success
- Easy Handling: Use a spoon to gently fan slices apart after baking for extra crispiness.
- Doneness Check: Insert a fork into the thickest part; it should slide in easily.
- Make Ahead: Prep and season potatoes up to 2 hours before baking.
Why This Recipe Works
Hasselback potatoes, named after the Swedish restaurant Hasselbacken, feature accordion-like slices that crisp up while the interior stays fluffy. Russet potatoes’ high starch content ensures a perfect balance of textures.
Ideal for older cooks, this recipe uses simple techniques and pantry staples. Pair with roasted chicken, steak, or a fresh salad for a complete meal!
