Hasselback Potatoes is a recipe named after Hasselbacken, a restaurant, hotel and bar in Stockholm that first served the potatoes in the 1700s. I wonder if any of my recipes will age so well?
When I first saw Hasselback Potatoes, I immediately fell in love. How could I NOT? What wasn’t to love about beautiful, crispy, golden brown, accordion-sliced potatoes sprinkled with my favorite seasonings, herbs & cheese? They were beautiful full-size, but I knew that would be irresistible in baby form.
Hasselback Potatoes are basically plain potatoes that love to dress-up, and it is amazing how one minor change creates a whole new image. It reminds me of the transformation that takes place when my two year-old granddaughter puts on her tutu.
Baby Hasselback Potatoes dress up to steal the spotlight from every other dish on the table, so you might as well let them shine by serving them as the main course; piled on a plate with a huge dollop of sour cream, bacon & chives.
Baby Hasselback Potatoes
- 12 baby potatoes – gold or red washed & dried or peeled & dried.
- 2 tablespoons canola or olive oil
- 2 tablespoons butter melted
- kosher salt
- freshly ground black pepper
- Optional Extras:
- Minced fresh herbs grated Parmesan cheese, spices, shredded cheeses, bread crumbs, crispy bacon pieces and sour cream.
- Preheat oven to 400F and set oven rack to lower-middle position.
- Cover a baking sheet with aluminum foil, set aside.
- Using a sharp knife, cut a thin slice off what will be the bottom of each potato.
- Place two thin bamboo skewers on a cutting board and Place a potato between them. Cut slits into the potato 1/8” apart, being careful to cut down only to the skewers. (The skewers should prevent the potatoes from being cut all the way through).
- Repeat the process with each potato.
- Place potatoes in ice water to let soak for 10 minutes. This releases the potato starches and the potatoes will fan open better while baking.
- After 10 minutes, remove potatoes from ice water bath and dry them with a paper towel.
- Place potatoes on the prepared baking sheet. (**See Notes about preparing ahead.)
- Combine melted butter and oil then brush each potato with the butter/oil mixture.
- Sprinkle with salt, pepper.
- Bake potatoes 15 minutes.
- Take potatoes out of the oven and brush potatoes with butter/oil mixture. (If needed, before placing the potatoes back in the oven, gently nudge the sliced layers apart before brushing with oil/butter mixture.)
- Bake potatoes another 15 minutes.
- Remove potatoes from the oven, brush with butter/oil mixture.
- At this point, and if desired, sprinkle potatoes with extras.
- Bake 10-15 more minutes until potatoes are crispy but flesh is soft. *See Notes
- Remove from oven and serve immediately with optional extras mentioned above.
Baking time is determined by the size of the potatoes.
*If making this dish one day before serving, follow the recipe through Step 4 then place the cut potatoes in a large container or bowl and cover them with cold water. Add 2 teaspoons lemon juice so the potatoes won't turn brown. When ready to bake, dry potatoes off thoroughly then proceed to Step 5 in the recipe directions.