Hasselback Potatoes

Refined Hasselback potatoes are an easy variation for your everyday dinner menu. And we've got the trick to achieving the perfect slices.
Photo by Meg Baggott / Food Styling by Ray Garraffa

Why settle for a regular baked potato when with just a few minutes of work, you can have crispy, buttery Hasselback spuds? With deep cuts throughout and a baste of herb-infused butter, the average potato transforms into something regal. It’s ease of preparation that makes a Hasselback potato an attainable luxury for your standard dinner repertoire.

The secret to the perfect Hasselback? Pencils. Placed on each side of the potato lengthwise, they stop your knife from slicing through to the bottom, which provides the deep cuts necessary for a primo Hasselback while ensuring it won’t fall apart. If you, like most people, can’t seem to find a pencil anywhere in your house, a pair of wooden chopsticks also work well.

Three Ways to the Perfect Potatoes
Ingredients
  • 4 large russet potatoes
  • ½ cup olive oil
  • 1½ teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 stick butter
  • 3 cloves garlic, minced
  • 2 tablespoons fresh-chopped sage
  • ½ teaspoon chili flakes
Directions

Heat oven to 425°F. Line baking sheet with foil or parchment.

Scrub potatoes well under warm water, and pat dry.

On cutting board, place 2 chopsticks or pencils underneath potato lengthwise. Using a sharp, thin knife, cut deep slices every ¼ inch across the potato. Pencils/chopsticks will prevent knife from cutting fully through potato.

Rub outsides of potatoes with olive oil. Season with salt and pepper, then roast on prepared baking pan for 30 minutes.

While potatoes roast, melt butter over low heat in saucepan. Add sage, garlic and chili flakes. Cook, stirring occasionally, until butter browns, about 10 minutes.

Remove potatoes from oven. Spoon butter over them, making sure it drips between slices. Cook another 20–30 minutes, and baste with any excess butter, until potatoes are golden brown. Serve immediately. Serves 4.

Published on November 1, 2018


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