Pregistry’s Friday Recipe: Hasselback Potatoes

Hasselback potatoes are an easy way to take ordinary baked potatoes to the next level!

Simply create thin slices across the tops of your potatoes, brush with oil and bake. As the potatoes bake the slices begin to fan out, at which point you brush with even more oil (or butter), which goes into the slices.

The process creates potatoes that are thin, crispy, tender and chewy and can be adapted in so many ways – your choice of herbs, cheeses or seasonings can all be added, and this recipe works with any type of potato you choose.

A perfect side for an easy weeknight dinner or a festive holiday feast!

Hasselback Potatoes:

  • 4 large russet potatoes, scrubbed
  • 4 tablespoons of any fat (we like 2 tablespoons each olive oil and melted butter), divided
  • Salt and pepper
  • Minced herbs (we used parsley)

Pre-heat oven to 475 degrees; line a baking sheet with foil or parchment paper.

Working with one potato at a time, place on a cutting board with 2 chopsticks – one on either side. Cut slits 1/8” – 1/4″ apart, slicing almost all the way through (use the chopsticks to keep you from slicing too far). Place on your baking sheet and brush with 2 tablespoons of the olive oil. Season with salt and pepper.

Bake for 30 minutes, then brush with the melted butter, making sure to get between all the slices. Bake for an additional 30 minutes. Remove from oven, sprinkle with herbs and serve immediately.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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