A striking side dish that makes the humble potato the star of the dinner table.
The humble potato is probably the most popular side dish in the Western world. We adore our potatoes—roasted, fried, baked, mashed, or boiled. There’s no doubt we have an ongoing love affair with this versatile ingredient.
That said, we can still get bored with the same old ways of cooking potatoes. This is where the Hasselback technique comes in. It’s like a combination of a baked potato and your favorite potato chip, and it looks super fancy on the plate, making it a great go-to if you have dinner guests you want to impress.
The Hasselback potato gets its name from “Hasselbacken,” the Swedish restaurant where it was first served back in the 1950s. Hasselbacken is still there in Stockholm, and it still serves this popular local dish. Luckily for us, though, we don’t have to make our way to Sweden to enjoy it. Just follow this simple recipe for a first-class ticket to potato heaven.
The difference between a russet potato and a regular potato
Potatoes come in all shapes, colors, and sizes, and there are differences between the varieties. For example, red potatoes are waxy in texture, making them ideal for cold dishes like potato salad. The one potato that is markedly different from the other types is the russet. It has a thicker skin, a more mealy/starchy texture, and a rich potato flavor. Russets are ideal for baking, and they’re a top pick for crispy roast potatoes. They’re also great for this recipe because they love to absorb the delicious olive oil/butter mixture. Whichever type of potato you choose (Yukon Golds would work, too), consistent size and shape are key to getting a perfect result.
How do I store leftovers?
You can prep these potatoes in advance and store them in the fridge until it’s time to put them in the oven, which makes them ideal for entertaining. If you have leftovers, let them cool completely before storing in an airtight container in the fridge for 3-4 days. For best texture, reheat the potatoes in the oven—putting them in the microwave tends to make them less crispy. You can also dice up the leftovers, throw them in a pan, and make home fries.
Serving suggestions
These are the most versatile sides to a wide array of dishes. For something foolproof, serve your Hasselback potatoes alongside One-Pan Chicken And Vegetables or this Chimichurri Steak. For another complementary side, go with something lighter; this Quinoa Salad, this Spinach Salad, or these Honey-Glazed Carrots would all be perfect.
Hasselback Potatoes
Ingredients
- 8 medium-sized russet potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- Fresh thyme leaves for garnish
- Flaky sea salt for finishing
Instructions
- Start by preheating your oven to 425°F.
- Place a potato between two chopsticks or wooden spoons to act as a guide, preventing you from slicing all the way through. Carefully make thin slices about 1/8 inch apart. Repeat with all the potatoes.
- In a small bowl, whisk together the olive oil, melted butter, minced garlic, dried thyme, salt, pepper, and paprika. Brush this mixture generously over and between the slices of each potato.
- Arrange the potatoes in a single layer in a baking dish. Bake in the preheated oven for about 50-60 minutes, or until the potatoes are golden and crispy. Halfway through, baste the potatoes with the oil and butter mixture pooled at the bottom of the dish for extra crispiness.
- Once done, let the potatoes rest for a couple of minutes. Sprinkle with fresh thyme leaves and a pinch of flaky sea salt for extra flavor and texture.
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