These hasselback potatoes are a unique and delicious side dish. Potatoes are sliced and seasoned and then cooked to perfection. This is a recipe that is sure to please everyone at the table.
Hasselback potatoes are a great side dish for beef, chicken, or fish. They can also be a main dish if you are looking for something different for Meatless Monday. This recipe is easy to follow and the results are simply amazing.
Let’s look at how to make this tasty side dish.
🥘 Ingredients
- Potatoes
- Butter
- Avocado oil (olive oil works well, too)
- Salt and pepper
- Parmesan cheese
- Oregano
- Garlic
- Smoked paprika
🍽 Kitchen Equipment
- 2 Chopsticks
- Cutting board
- Sharp knife
- 9×13 inch baking dish
🔪 Instructions
Start by preheating the oven to 400 Fahrenheit. Grease a large baking dish. Combine melted butter and oil in a small bowl.
Clean and pat dry potatoes. Place a potato on a cutting board. Next, place 2 chopsticks lengthwise on each side of the potato. With a sharp knife, slice the potato but not all the way through.
The chopsticks should help keep you from cutting the entire potato. You want the slices to fan out a little bit. They will look like accordion slices. Repeat the same with all of the potatoes.
Place all potatoes cut-side up in the greased baking dish. Brush potatoes with melted butter and oil mixture. Make sure to coat between the potato slices.
In a small bowl, mix salt, pepper, parmesan cheese, dried oregano, garlic, and smoked paprika. Sprinkle the seasoning mixture on the potatoes and in between the slices.
⏲️Baking Time
Place the baking in the middle of the hot oven. Bake for 60 minutes or until the potatoes are tender. Use a spoon to coat the potatoes from time to time with the melted butter from the baking dish.
After they have cooked, let them rest for 5 minutes before serving.
Serve with your favorite main dish.
📖Variations
Feel free to switch up the flavor profile of these potatoes. You can add cooked, diced bacon and green onions to the top after they have baked. Serve with a dollop of sour cream to complete the dish.
If you like using fresh herbs, you can add fresh thyme after the potatoes have baked.
How to Store Leftovers
Place in an airtight container and store in the refrigerator for up to 3 days.
Frequently Asked Questions
The potatoes are named after the Hasselbacken hotel in Stockholm, Sweden, where they were first served. The dish has become popular all over the world and is now a staple on many restaurant menus.
Medium potatoes work best. Alternatively, you can use 14 small potatoes. If using smaller potatoes, check for doneness at the 45-minute mark.
Skip the regular baked potato and go for hasselback potatoes the next time you are looking for a delicious and easy side dish. This recipe is sure to become a new favorite.
Seasoned Hasselback Potatoes
Equipment
- 2 Chopsticks
Ingredients
- 7 potatoes washed, skin on
- ¼ cup unsalted butter melted
- 1 teaspoon olive oil
- ⅛ teaspoon sea salt to taste
- ⅛ teaspoon ground black pepper to taste
- ¼ cup Parmesan cheese grated
- 1 teaspoon dried oregano
- 1 tablespoon garlic minced
- 1 teaspoon smoked paprika
Instructions
- Preheat oven to 400 Fahrenheit. Grease a large baking dish. Combine melted butter and oil in a small bowl.
- Clean and pat dry potatoes. Place a potato on a cutting board. Next, place 2 chopsticks lengthwise on each side of the potato. With a sharp knife, slice the potato but not all the way through. Repeat the same with all of the potatoes.
- Place all potatoes cut-side up in the greased baking dish. Brush potatoes with melted butter and oil mixture. Make sure to coat between the potato slices.
- In a small bowl, mix salt, pepper, parmesan cheese, dried oregano, garlic, and smoked paprika. Sprinkle the seasoning mixture on the potatoes and in between the slices.
- Place the baking in the middle of the hot oven. Bake for 60 minutes or until the potatoes are tender. Use a spoon to coat the potatoes from time to time with the melted butter from the baking dish.
- After they have cooked, let them rest for 5 minutes before serving.
Video
Nutrition
Be sure to come back and tell us how your potatoes turned out!
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