Hasselback Potatoes
Hasselback potatoes are a versatile and visually appealing side dish that can be customized to suit your taste preferences. Feel free to get creative with your toppings and seasonings to create the perfect Hasselback potato dish for your meal.
- 4 russet potatoes
- 2 tbsp melted butter (or olive oil)
- 3 clove garlic (minced)
- 1/2 tbsp fresh dill (chopped)
- Parmesan cheese (grated)
- Salt and pepper
- Preheat your oven to 425F/220°C
Wash and scrub the potatoes. You can peel them if you prefer, but leaving the skin on adds texture and flavor.
Place a potato horizontally on a cutting board to prevent it from rolling. Make several evenly spaced, thin slices (about 1/8 inch apart) along the length of the potato, but be careful not to cut all the way through. A useful tip is to place chopsticks or wooden spoons on each side of the potato to act as a guide for your knife. Repeat this process with the remaining potatoes.
In a small bowl, mix the melted butter or olive oil with minced garlic, salt, pepper, and dill.
- Carefully brush the seasoned butter or oil mixture over the tops of the potatoes, making sure some of it gets in between the slices.
- Place the potatoes on a baking sheet or in an ovenproof dish. Bake in the preheated oven for about 45 minutes to 1 hour, or until the potatoes are golden brown and crisp on the outside, and tender on the inside. You can periodically brush the potatoes with the butter or oil mixture during baking to keep them moist and flavorful.
Sprinkle the grated Parmesan cheese over the potatoes during the last 10-15 minutes of baking. This will create a delicious cheesy crust.
Serve hot garnished with more fresh dill.
- Russet potatoes are commonly used for Hasselback potatoes because of their size and starchy texture. They hold their shape well when sliced and baked. However, you can experiment with other varieties like Yukon Gold or sweet potatoes for different flavors and textures.
- Consistency is key. Try to make even, thin slices across the entire length of the potato. You can use a sharp knife, but for even more precise cuts, a mandoline slicer works wonders.
- After slicing the potatoes, you can soak them in cold water for about 30 minutes. This helps remove some of the excess starch and can result in crispier potatoes. Dry them thoroughly before seasoning and baking.
- Be cautious not to cut all the way through the potato. Leaving a small portion uncut at the bottom ensures that the slices stay connected and the potato holds its shape while baking.
- A basting brush is handy for applying the butter or oil mixture. Make sure to get it into the slices for the best flavor.
- Seasoning is crucial. Don't be shy with salt and pepper. The potatoes can absorb a fair amount of seasoning, so be generous.
- Experiment with different herbs and spices for added flavor. Rosemary, thyme, and parsley are popular choices, but you can try others like sage or chives for variety.
- The cooking time can vary based on the size and type of potatoes and your oven's temperature accuracy. Test for doneness by inserting a fork or skewer. It should slide easily through the slices when the potatoes are done.
- Hasselback potatoes are best when served fresh out of the oven while they're hot and crispy. They tend to lose some crispiness as they cool.
- Besides Parmesan cheese, you can experiment with other toppings like breadcrumbs, grated cheddar, or crumbled bacon for added texture and flavor.