Recipe: Crispy Baked Hasselback Potatoes
This recipe is provided by HCSG Registered Dietitian, Kathryn Pfeffer-Scanlan, and originally appeared on her blog, One Hungry Bunny.
Don’t let the unique name deter you from these deliciously crispy Hasselback potatoes. The name, Hasselback comes from the Swedish restaurant, Hasselbacken, where it originated from. To create this dish, the potatoes are thinly sliced to create a fan-like shape leaving the outside crispy while the inside remains tender.
There are a few methods in which the potato can be thinly sliced, but my favorite is by placing it on a large spoon or across two chopsticks. I prefer the spoon method as it’s the easiest and most efficient technique. If you’re looking to make the potatoes extra crispy, try costing them with oil or butter twice during the baking process. Who doesn’t want extra crispy potatoes?!
In my opinion, the best potatoes to use are Yukon, Russet, sweet potatoes, and large red potatoes. In this Hasselback potatoes recipe, I used Yukon potatoes for their amazing taste and color.
HASSELBACK POTATOES FOR A HOLIDAY FEAST!
These tasty Hasselback potatoes can make an exceptional pairing to your favorite main dish this holiday season.
Besides the taste, potatoes are also excellent sources of nutrition. These tubers get a bad rap for being high in carbohydrates and raising our blood sugar, but guess what? Your body needs carbohydrates to function! In moderation, potatoes can provide excellent sources of fiber, potassium, and folate. Keep the skin on the potatoes for more fiber!
I hope you enjoy these crispy baked Hasselback potatoes as much as our family does! Whether it is a holiday side dish or a weekday meal, wishing you a joyous season!
Crispy Baked Hasselback Potatoes
Prep Time: 20 minutes
Cook Time: 60 minutes
Yield: 8 servings
- 3 lbs Yukon gold potatoes, cleaned
- ¼ cup extra virgin olive oil
- 3 tablespoons unsalted butter, melted
- 3–4 cloves garlic, crushed or minced
- ½ cup parmesan cheese, shredded
- Salt and pepper to taste
Preheat the oven to 425 degrees Fahrenheit. Set aside a greased 9 x 13 baking dish. In a medium bowl, mix together the butter, olive oil, and garlic. Set aside.
Place a large spoon on a flat surface; nest the potato on top of the spoon. Slice the potato into thin slices leaving about ¼” of the bottom portion in place. Slice all the way across lengthwise to create a fan-like shape. Transfer the potatoes to the baking dish.
Brush the potatoes with half of the butter and oil mixture.
Bake uncovered for 30 minutes. Remove from the oven and brush the remaining oil mixture focusing on the inner folds of the slices. Bake uncovered for an additional 30 minutes or until the exterior is crispy.
Top the potatoes with shredded parmesan and fresh parsley. Salt and pepper to taste.
The toppings are so versatile! Try it with sautéed leeks, mushrooms, parsley, chives, and cheese!
Kathryn Pfeffer-Scanlan, RD | email@example.com
“I promote health and nutrition backed by evidence-based scientific research and I find it incredibly rewarding to provide expertise to my patients.”
Kathryn joined the HCSG team in 2017 as a Registered Dietitian in Boston, Massachusetts with a clinical background. Utilizing HCSG’s network and flexibility, Kathryn recently moved to Boulder, Colorado where she continues to work as an RD and promote health and wellness through her blog, One Hungry Bunny. In addition to her blogging, Kathryn focuses on her children and her joy of running.