Hasselback Potatoes
These easy Hasselback Potatoes turn simple russets into crispy, golden, fan-cut potatoes with lots of room for your favorite toppings.
Hasselback Potatoes are a masterclass in simplicity and precision—a dish that marries the rustic charm of Italian cooking with the elegance of refined technique. By slicing russets thinly and crisping them to golden perfection, you create a canvas that honors the natural sweetness of the potato while inviting bold, seasonal toppings to shine.
Instructions
- 1
Gather and prepare all ingredients. Preheat the oven to 425°F and line a sheet tray with parchment paper. Wash and dry the potatoes.
- 2
Lay the potatoes with their flattest side on the cutting board. Place a chopstick or similar-sized kitchen utensil lengthwise on either side of the potato.
- 3
Using a sharp knife, make several 1/8-1/4 inch cuts along the potato, avoiding cutting all the way down and through the potato. The chopsticks should help prevent you from fully cutting the potato.***
- 4
In a small bowl, whisk together the oil, salt, pepper, and garlic powder.
- 5
Place the potatoes on the sheet tray. Brush the potatoes all over with about half of the oil blend, making sure to stir the oil to ensure you’re getting the seasoning on the brush.
- 6
Bake for 35 minutes, until potatoes start to get tender and the cuts on the potatoes start to separate. Pull the sheet tray from the oven and baste the potatoes with the remaining oil again, trying to get in between the layers. Make sure to get all of the seasoning from the bowl. Return to oven for an additional 35 minutes.****
- 7
Test the middle of the potatoes with a paring knife, fork, or toothpick for doneness. Serve warm or at room temperature and garnish with your favorite toppings.
Ago's Notes
- Adjust salt to taste based on your canned goods.
This recipe shines in its simplicity—each slice a testament to patience, and the final bite a quiet triumph of flavor and texture. Enjoy the warmth of shared meals, crafted with respect for the ingredients and the hands that shaped them.
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