Hasselback Potatoes
Your New Favorite Potato Dish
Hasselback Potatoes are a potato lovers dream. Crispy and buttery on the outside, soft and buttery on the inside.
These potatoes require a two step method to making them but they are worth the extra step.
You can make as many potatoes as you like using this method. This dish is perfect for a side to any roast or protein.
The full, printable recipe is at the end of this post on a recipe card. There are a few paragraphs and pictures leading up to the card that will help with anyone who has any clarifying questions.
There is also a Pinterest button on the top right hand corner so that you may pin this to your Pinterest page to save it. I’d love for you to follow me there at TheTipsyHouseWife.
Cutting The Potatoes
Cutting the potatoes is the hardest part of this recipe. This is less difficult if you use a wooden spoon or some chopsticks to stop your knife from going all the way through.
You want to make sure to cut the potato so that it is still intact but fanning out.
Buttery & Delicious
I use two sticks of butter for this recipe and then save the rest of the butter for bread. Is that a lot of butter?
It’s the amount of butter that’s needed! Well, in my opinion, at least.
You can use any seasonings and herbs that you wish for these potatoes. The measurements for this butter mix is easily adjustable for your preferences.
Worth the Time
This recipe takes nearly an hour of cooking time between the boiling and the baking. You probably aren’t surprised that a baked potato recipe has a long cook time, though the slices help things along just a bit.
It’s not the recipe the make if you’re hungry right now but it’s perfect if you have a nice dinner or dinner party in an hour or so. Your family or guests will absolutely love them!
Hasselback Potatoes
Hasselback Potatoes are a potato lovers dream. Crispy and buttery on the outside, soft and buttery on the inside. These potatoes require a two steo method to making them. They are worth the extra step. You can make as many potatoes as you like using this method. This potato is perfect for a side to any roast or protein.
Ingredients
- 6 Idaho Potatoes (the recipe can easily be increased for more potatoes)
- 4 cups of chicken broth (I use water and a heaping tablespoon of Better Than Bouillon Roasted Chicken) *this will increase if you use more potatoes, the potatoes will need to be submerged in broth for par boiling
- 2 sticks of butter
- 4 cloves of fresh garlic, minced
- 1 tablespoon of dried or fresh parsley (you can use more)
- 1/4 teaspoon paprika (sweet or smokey)
- 1/2 teaspoon of celery salt
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of black pepper
- *all seasonings can be adjusted to your preference
- Fresh Cracked Pepper
- Sea Salt
Instructions
- The important part of this recipe is cutting your potatoes. Wash and pat dry your potatoes with the skin on. You will need to make slices down the whole length of the potato but do not slice all the way through. I place the potato next to a wooden spoon handle *pictured in post, and slice down and the spoon handle stops you from cutting all the way through. Some people place the potato between two chop sticks to do the cutting process. You want to make about 6 to 10 slices along the potato depending on the size of the potato.
- Add the potatoes, cut side down to a skillet or pot and pour in the chicken broth or chicken bouillon. You want to make sure the potatoes are mostly submerged.
- Bring to a boil and let boil for approximately 15 to 20 minutes. You will have to keep and eye on these. You want to soften them, but they should not be falling apart. Poke them with a fork and pull them out when fork tender. Meaning they are still firm.
- While the potatoes cook, heat your oven to 450 degrees. At the same time, in a small sauce pan, add your butter, garlic, celery salt, paprika, onion powder and black pepper. Allow the butter to slowly melt and give it a stir to let the herbs and salt season up the butter.
- Carefully remove the potatoes from the broth, submerge each potato in the melted butter and herb mixture, cut side down, and really make sure that butter is getting into the cut parts, place them in a baking dish. Cut side up.
- Bake the potatoes at 450 degrees for about 25 to 30 minutes. Every oven and every potato is different so keep a close eye on these. They should be crispy and caramelized on top and the sides and soft when you poke at the thickest part of the potato with a fork or knife.
- In the last 5 to 10 minutes of cooking, I brush some butter across the top of each of the potatoes.
- Pull from the oven, add a sprinkle of cracked black pepper and sea salt. Serve.
Looking for a protein to serve with these potatoes? My classic Round Steak is a great pairing.