HASSELBACK POTATO RECIPE
HASSELBACK POTATO RECIPE
03 December 2018
Here’s a fun twist on the traditional dish of baked potatoes: HASSELBACK POTATOES! These potatoes are like baked potatoes plus homemade potato chips all in one. Top these crispy-creamy starchy bullets with sour cream, shredded cheese, sliced chives or scallions, crumbled bacon or ham…the options are endless!
You can use ANY potato you’d like — but in this recipe I chose the crowd-pleasing russet potato. Adjust your baking times as necessary if you use smaller varieties. Looking for a sweet potato-friendly side dish? Try this recipe for ROASTED SWEET POTATOES.Ā
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 45 minutes |
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This HASSELBACK POTATO RECIPE is easy to follow & sure to impress. Top with cheese, bacon, sour cream, chives - a fun twist on the traditional baked potato!
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- 4 large russet potatoes
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1 tsp fresh ground sea salt
- 1/2 tsp fresh ground black pepper
- 1 tsp ground rosemary
- sour cream (to top) (optional)
- shredded cheddar cheese (to top) (optional)
- sliced scallions or chives (to garnish) (optional)
- cooked, crumbled bacon (to garnish) (optional)
- Make your basting oil. Peel, crush, and mince garlic cloves. Add to small bowl along with oil. Crank a few grinds of cracked sea salt and black pepper in. Add rosemary. Stir gently, and let the flavors infuse the oil while you prepare potatoes.
- Clean your potatoes by scrubbing them with a damp cloth. (if you let them sit under running water, they will absorb too much liquid and take much longer to cook!) Slice a sliver off lengthwise on the bottom of the potato so that it stands up nicely on it's own. Then begin to slide cross-wise into thin coins, without cutting all the way to the bottom. Use wooden chopsticks, spoons, or whatever similar lying around to place on either side of the potato to help you avoid slicing all the way down.
- Once you've completed each potato, baste all over, (and carefully in-between the slices) with oil and place on backing sheet. Repeat with remaining potatoes. These go into the oven at 425F. Bake for 15 minutes, pull out and baste again, then back in for 15 minutes. Pull out -- baste -- and last time for another 15 minutes. The cooking time might vary slightly depending on the size of the potatoes.
- When the potatoes are done, they will be golden brown, and easily pierced with a fork. Sprinkle your toppings/garnishes on, and serve! A fun and delicious twist to a traditional baked potato!
NOTE: Now I've seen some people bake the potatoes with cheese or cooked sausage coins in them -- however, I do not recommend this. When I tried it, the toppings burned and melted everywhere. I suggest topping your finished potato product with cheese, bacon, sausage, etc. Looks AND tastes MUCH better!