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Family Kitchen
Don’t Make Dad Settle for Boring Potatoes.
Dad’s going to remember exactly why he loves steak and potatoes when you serve him these. And you (along with the kids, fingers crossed!) will love them, too. Because of the way they are baked, a nice crunchy crust forms on the bottom. That, along with the soft interior and dollop of sour cream and fresh herbs, and you’ll know the best reason potatoes are the most commonly eaten vegetable in our country.
So see you later, french fries! America’s getting sophisticated (In case you’re wondering, though, these were created in Sweden).
Looking for something fantastic to serve these with? Try Julie’s steak!
Hasselback Potatoes
medium sized potatoes (about 1 per person)
1 clove fresh garlic, very thinly sliced
butter
coarse salt (sea or kosher)
pepper
sour cream (optional)
dill (optional)
fresh chives (optional)
1. Preheat oven to 400 degrees. Lay each potato on its flattest side. With a potato peeler, peel the skin off the tops of each potato, but leave the bottoms of the skins in tact.
2. Take a sharp knife, and very carefully cut thin slices all along the tops of the potatoes, about two thirds to three quarters of the way down. Be careful not to slice all the way to the bottom. Slide a garlic slice or two into a couple of the slits of each potato.
3. Place potatoes on a parchment paper lined baking sheet. Dab the tops of the potatoes with butter and drizzle with olive oil. Sprinkle with salt, pepper and Italian seasoning.
3. Bake for 1 hour, or until the tops are golden and crispy. Dollop with sour cream, and garnish with dill, chives, and more Italian seasoning.
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68 Comments
[...] my travels on the internet, I found this recipe that looks yummy and I plan to cook, [...]
Stuff that happens » Archive » Roast Potatoes commented on Jun 19 10 at 8:30 am[...] 5 things of Interest 1. Hasselback Potatoes [...]
5 things of Interest « Ms. Read's Almanac of Fortuitous Occurrences commented on Jun 26 10 at 6:36 pm[...] 5 things of Interest 1. Hasselback Potatoes [...]
5 things of Interest « Ms. Read's Almanac of Fortuitous Occurrences commented on Jun 26 10 at 6:36 pm[...] 5 things of Interest 1. Hasselback Potatoes [...]
5 things of Interest « Ms. Read's Almanac of Fortuitous Occurrences commented on Jun 26 10 at 6:36 pm[...] 5 things of Interest 1. Hasselback Potatoes [...]
5 things of Interest « Ms. Read's Almanac of Fortuitous Occurrences commented on Jun 26 10 at 6:36 pm[...] Hasselback Potatoes- Baked, crunchy crust forms on the bottom of these potatoes along with the soft interior and dollop of sour cream and fresh herbs. You along with the kids, fingers crossed will love them, too, that is the reason why potatoes are so popular. [...]
How to Make Hasselback Potatoes commented on Jul 02 10 at 8:54 pm[...] 2. Hasselback Potatoes [...]
September Recipes « The Adventure commented on Sep 18 10 at 12:24 pm[...] dark fleshed sweet potatoes, scrub them (Jaime peels the top halves of her potatoes first – you can see her Hasselback potato post here), and slice them thinly -aim for 1/4 inch- cutting not quite all the way through to the bottom. If [...]
Maple Hasselback Sweet Potatoes | The Family Kitchen commented on Oct 19 10 at 1:59 am[...] saw this potato cooking method a few months ago and finally got around to trying it tonight. Unfortunately, I was full 6-7 bites [...]
Waiting, waiting, waiting. | Yes, I want cake. commented on Nov 02 10 at 8:31 pm[...] The good news is, since I did my workout at home, I got to cook dinner at the same time. Ever since I saw this post, I knew I had to try this baked potato recipe. [...]
Toe Cramps « Why Deprive? commented on Nov 16 10 at 8:41 am[...] Make Hasselback Potatoes [...]
Salads, Fries, Slaws and Summer: 25 Perfect Sides For Your Backyard BBQ Feast « FoodieGaga commented on Jun 09 11 at 7:14 pmMP3 commented on Jun 17 10 at 2:01 pmIt will be easier to slice the potato right, if you place the potato in a big wooden spoon.
The spoon will prevent you from cutting it in half.
MP4 commented on Jun 17 10 at 10:50 pmMy cookbook says to use the handles of two wooden implements on either side of the potato to help keep from cutting through.
Dawn Hutchins commented on Jun 18 10 at 10:38 amI have seen these before but always forget to make them. Great photo and thank you for the reminder!
Jaime (Sophistimom) commented on Jun 18 10 at 10:41 amThat is a fantastic tip! thank you!
Deb commented on Jun 18 10 at 8:09 pmWhy only ‘Dad’? Don’t the rest of the family get any?
sonia commented on Jun 18 10 at 8:34 pmhow funny, i just put these in the oven, and sat down and stumbled directly to this page.. haha.. coincidence?..yummy..
Gemma commented on Jun 19 10 at 7:33 amthese look amazing! and not overly complicated either – a sure way to impres the in-laws next time they’re round for Sunday dinner I think!
Liz commented on Jun 19 10 at 11:01 amI actually like them better with the skin still on.
Cameron commented on Jun 19 10 at 1:36 pmDeb, I think the ‘Dad’ reference was because Father’s Day is coming up!
Matty commented on Jun 19 10 at 2:43 pmI have never done hasselback tats leaving the skin on the bottom, but now i am going to.
Mary Pat commented on Jun 19 10 at 3:27 pmI also spread rings of thinly sliced onions on top….drizzle with olive oil, kosher salt, cracked pepper, wrap in foil and throw on the bbq for about 40 mins….the onions leave a flavor but disappear so those that don’t like onions will never know!
Jaime commented on Jun 19 10 at 11:28 pmMary Pat, That sounds SO good!
liz commented on Jun 20 10 at 7:45 pmi leave all the skin on.
peeling any of it takes away from the aesthetics of it all.
Jeanie commented on Jun 21 10 at 3:29 pmThese aren’t good…they are TOO good! Epic good! Take it to the bank~good! Try ‘em with all kinds of other stuff~good! Have ‘em every Sunday~good! Left over~good…
www.exalism.com commented on Jun 21 10 at 6:04 pmI think will be really taste :)
joudie's mood food commented on Jun 22 10 at 2:54 pmThese look amazing and i dont make them enough. Thanks for the reminder. Definitely will make them with a good juicy steak. Perfect
Sam commented on Jun 22 10 at 10:42 pmWe used to make these all the time while I was Director of Catering at the University of Montana. One difference- we would essentially “poach” them in beef stock. That would allow them to absorb the flavor and still brown on top…yummy!
LB commented on Jun 23 10 at 8:34 pmWow, that looks delicious! I am so hungry now. Too bad my oven is broken :(.
Evan O commented on Jun 24 10 at 2:35 ammade them tonight after stumbling this page. thank you! hasselbacks shall become a staple in my dinner cookbook.
SavhineM commented on Jun 24 10 at 11:31 pmhmmm.. look yummy! I’ll include this in my menu at least once a week. Thank you for posting.
The Dalai Farmer commented on Jun 25 10 at 8:17 amOMG! My tummy feels yummy, Mummy! Lummy!
StevO commented on Jun 25 10 at 11:45 pmBeen doing this for years. Also you can wrap in aluminum foil and throw on grill with all the goodies inside except the sour cream. Oh and throw in some diced up onions.
shannon commented on Jun 26 10 at 2:14 pmmy cookbook says “use the steady hands of a man who knows how to handle a knife” while the wife watches her soaps or other useless tv shows
Steve commented on Jun 26 10 at 3:07 pmDidn’t like these at all. Not as soft as baked spud or as crisp as lyonais. A bit disappointing.
Dave MacLeod commented on Jun 27 10 at 6:26 amI love hasselback potatoes. A quick tip, to simplify the cutting stage, which is the most time consuming aspect, place a couple of chopsticks (or similar) either side of the potato and it stops you from cutting too far through.
Jaime commented on Jun 28 10 at 9:41 amSteve, you might want to try Sam’s method, if you ever try them again. At the restaurant, they would boil the potatoes in beef stock first, then bake them. You could also try boiling them in chicken stock. When I made them, I was only using russet potatoes, so I was afraid that boiling them would make them fall apart. Apparently lots of people make theirs, though.
Ann commented on Jun 29 10 at 4:40 pmI love the variations in the comments! I can’t wait to try them. I’ve used my large metal spoon to hold these while I cut them in the past…
Jessica commented on Jul 01 10 at 10:41 amI just made these last night after stumbling upon the recipe. I used small red potatoes because thats what I had in my house and they were delicious and looked fantastic. I got tons of compliments from my friends and will definitely use this recipe again!
Ann commented on Jul 02 10 at 7:24 pmYou should be ashamed of yourself. You cater to a gender stereotype that is highly offensive. Just the title of this page makes me want ashamed to be the same gender as you. You are teaching your female children submission and your male children disrepute towards all women. I hate weak women like you. Your breeding a generation of hate and misunderstanding.
Stuart Leamer commented on Jul 04 10 at 2:30 amTo make slicing the potato easier and safer, after peeling and wiping lay two chop sticks one on each side then slice, this will help slicing just to the right depth. happy cooking Stuart downunder
Zeks commented on Jul 04 10 at 10:32 amthis one is just pure win!
Michael G Noble commented on Jul 04 10 at 8:35 pmVery Cool, makes me wish I was a dad! Once I get moved into my new place I will definitely give this a try, Thanks
mohrt commented on Jul 05 10 at 2:11 pmhmm, how would these go deep fried?
Jaime commented on Jul 05 10 at 6:02 pmAnn–Sorry you were offended, but I wrote this post the week of Father’s Day. Probably would have called it “Don’t Make Mom Settle For Boring Potatoes” if I had posted it back in May.
MV commented on Jul 05 10 at 7:26 pmPotatoes aren’t vegetables, they’re a starch.
hamish miller commented on Jul 05 10 at 9:50 pmThese are on page 1 in my book
deeba commented on Jul 06 10 at 11:21 amGorgeous! I had these bookmarked to make years ago, but forgot about them. Must do so soon!
Deeba @ http://www.passionateaboutbaking.com
Injun Trouble commented on Jul 07 10 at 12:50 pmBookmarked this one! It’s gorgeous… :)
Martha Stewart commented on Jul 07 10 at 1:34 pmIf you boil them in stock do you slice them first? How long in the water and how long in the oven?
Roger commented on Jul 08 10 at 12:25 pmThese were delicious with a Prime Rib steak last night.
Ann, have a glass of nice red wine and a hot bath, sweetheart. You seem tense.
Alison Bolger commented on Jul 10 10 at 5:34 amThey sound really yummy and I can’t wait to try them.
Dana commented on Jul 13 10 at 3:35 pmLooks great!
Debbie commented on Jul 17 10 at 11:21 amWill be trying this for sure.!! Looks good to me
jillh10 commented on Jul 17 10 at 1:26 pmI made some, served with spinach and roasted vegetables fantastic, with garlic butter rubbed in..cheers
JayBerk commented on Jul 18 10 at 9:46 amMV: TThe potato is a vegetable by horticultural definitions. The definition of a vegetable is any part of that plant that you eat other than the fruit. The definition of a fruit is a ripened ovary. So, if it doesn’t have seeds in it (or on it, as in the strawberry), it’s not a fruithe potatoe is considered a vegetable. For all you want to know about it: http://en.wikipedia.org/wiki/Potato
Dalton commented on Jul 19 10 at 7:07 pmI’ll supply the red wine and a massage. Cracking up!
Frank F commented on Jul 21 10 at 6:07 pmI made them in my toaster oven with butter and canola oil with rocksalt and Parmesan on top with garlic. It was so good! Tomorrow I am going to boil them in beef froth beforehand.
:D
chris commented on Jul 23 10 at 4:58 amLooks great
Chris commented on Jul 27 10 at 2:51 pmAnne our family have these potatoes, by family tradition, every Christmas day…although they originate in Sweden, they were obviously a well traveled recipe as my Norwegian Grandmother is credited with starting the Christmas tradition. Keep up the good work, there are thousands of traditional recipes out there yet to be rediscovered. Chris in the UK
Viktor commented on Aug 02 10 at 10:19 amTo decrease the hassle (pun intended) when making the slices, but the potato between two cuttingboards of the same height and just chop down, no risk of cutting bits off!
Also, hasselbacken means hazel-hill, the name of the restaurant that invented it :P
//Viktor, Sweden
Beverly commented on Aug 03 10 at 1:57 amA great new idea I can use with potatoes! Thanks for sharing!
http://www.formerbrokemom.com
Cara commented on Aug 03 10 at 3:41 pmCan’t wait to try these, but I have some logistics questions:
If you boil them in stock do you slice them first? Also, how long in the water and how long in the oven?
abbi commented on Aug 09 10 at 11:27 amthis looks yummy so im gonna try it
Stacey commented on Aug 10 10 at 1:04 pmI do not see the Italian dressing in the list of ingredients. Is it to be used or not.
Average commented on Aug 29 10 at 7:40 amI made these, got oohs and ahhs, but also a request for some Gruyère cheese shreds to be melted and browned on top in the last 15 mins of baking. Sounds good!
Katie commented on Jun 08 11 at 3:58 pmMy dad is picky, so he doesn’t like anything other than boring potatoes lol However, the rest of my family and I are SO excited to try these! I’d never seen them before!
Harshit commented on Apr 30 12 at 4:29 amis there any way i can bake them in a microwave if i dont own an oven??? Please guide…
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