Hasselback potatoes are a delicious way to enjoy russet potatoes by slicing them into thin, fanned-out sections, coating them in melted butter, and seasoning them with salt and pepper before baking to perfection.
The potatoes are almost sliced to the bottom but not completely. These slits help the potatoes absorb the melted butter, salt, and pepper, resulting in a crispy exterior and tender interior once baked.
Ingredients for Hasselback Potatoes
- Potatoes: Russet potatoes are ideal for this recipe due to their rough skin and soft interior after baking. Yukon Gold potatoes can also be used. A useful tip is to place the potato between two skewers or chopsticks before slicing to prevent cutting through completely.
- Butter: Unsalted melted butter is used to brush onto the potatoes. You can use salted butter, but you may need to adjust the added salt accordingly.
Steps to Make Hasselback Potatoes
- Preparation: Start by thoroughly washing the potatoes and then patting them dry. Cut slits into each potato without cutting all the way through. Using skewers or chopsticks can help prevent cutting through the bottom of the potato.
- First Bake: Place the sliced potatoes on an unlined baking sheet. Brush about half of the melted butter over the potatoes, then season with salt and pepper. Bake in a preheated oven at 425°F (220°C) for 30 minutes.
- Second Bake: After 30 minutes, use a knife to gently fan out the potato slices. Brush the remaining butter onto the potatoes and bake for another 30-35 minutes until the edges are crispy and the insides are tender. Serve warm, seasoned with additional salt and pepper to taste.
With the slits in the potatoes, they are perfect for adding various toppings such as cheese, chili, sour cream, or any favorite garnishes.
Can These Potatoes Be Made in an Air Fryer?
Absolutely! Making Hasselback potatoes in an air fryer is quicker and frees up the oven for other recipes.
To use an air fryer:
- Follow the instructions up to the cooking step.
- After brushing on half the butter and seasoning with salt and pepper, cook the potatoes in the air fryer at 360°F (180°C) for 15 minutes.
- Brush on the remaining butter and cook for an additional 10 minutes or until the edges are crispy and the insides are tender.
Ingredients
- 4 large russet potatoes, washed and patted dry
- 4 tablespoons unsalted butter, melted, divided
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- Salt and pepper to taste
Instructions
- Preparation: Preheat the oven to 425°F (220°C) and arrange a rack in the middle position. Set aside an unlined baking sheet.
- Slice Potatoes: Position a potato between two chopsticks or skewers. Cut vertical slits (⅛ inch [0.3 cm] apart) in the potatoes until the knife hits the chopsticks, leaving the bottom intact. Repeat with the remaining potatoes.
- First Bake: Place the potatoes on the unlined baking sheet. Use a basting brush to coat the potatoes with half of the melted butter, ensuring it gets into the slits. Season with salt and pepper. Bake for 30 minutes.
- Second Bake: After 30 minutes, gently fan out the potato slices with a knife. Brush the remaining melted butter onto the potatoes. Bake for another 30-35 minutes until the potatoes are crispy outside and tender inside.
- Serve: Serve the potatoes warm, adding extra salt and pepper to taste.
Enjoy these crispy and tender Hasselback potatoes with your favorite toppings!
