In order to slice the potatoes easily, without cutting through the very bottom of the potato, I placed two chopsticks along the sides of the potatoes. Without worrying about how deeply I was cutting them, I was able to slice and prep four potatoes in just minutes.
These potatoes have infinite seasoning possibilities. This time, my goal was a very simple potato and this was one of the best roasted potatoes I have ever had.
Hasselback Potatoes
4 medium size potatoes, I have used Yukon potatoes, red potatoes and russets
olive oil
kosher salt
freshly ground black pepper
Preheat oven to 400 degrees. Wash and slice the potatoes, according to the above method. potatoes and then set on baking sheet. Drizzle with olive oil, in between the slices and over the exterior of the potatoes. Sprinkle generously with kosher salt.
Roast for 40 minutes and then remove from oven. Let cool just slightly before eating. These potatoes also reheat very well. I actually made them in the morning (when I already had the oven hot with other baking) and then kept them in a covered container in the fridge until dinnertime. I popped them in the hot oven with the rest of our dinner for about 10 minutes right before serving. Enjoy!
I drizzled mine with homemade ranch dressing and it was delicious!
I love these potatoes too...they're delish! They make an impressive looking side dish out of plain ol potatoes.
ReplyDeleteHow fancy those potatoes look. Hubs will be home tomorrow night after a little vacation. I am going to make these and surprise him with my culinary expertese.
ReplyDeleteLove Hasselback potatoes, although I seem to only make them in the winter...which is good since it's almost that time of year again :)
ReplyDelete(Love the picture with the ranch dressing drizzled on top!)
So simple, but it's the presentation that makes them!
ReplyDeleteI LOVE the chopsticks tip! We made these again last night (yep, 4 times in the last week!) and tried the chopsticks method... WAY better than spoon or not! Thanks for sharing that hon!
ReplyDeleteGlad you liked the potatoes! :o) They are good aren't they??
(Oh, and also... definitely gonna try your 'bake ahead and reheat' tip! Would have come in handy last night as we were all waiting impatiently for the potatoes to be done!!)
I think they make a great presentation and they are really tasty too.
ReplyDeletethey look too cute to eat! and thanks for the reheating tip!
ReplyDeleteThese look fantastic!
ReplyDeleteTHese looks delish...especially with the ranch dressing!!
ReplyDeleteGreat idea! The ranch dressing drizzled over them is so pretty.
ReplyDeleteWe love potatoes in our house. And I have to say these love wonderful. I will have try this recipe.
ReplyDeleteI've never had them this way. Will definitely give them a try, and you're right, endless seasoning possibilities!
ReplyDeleteThanks, Mary!
Great tip! Those look so yummy.
ReplyDeleteThese look fantastic!
ReplyDeleteMary, I just learned about this Hasselback potatoes not a long ago from this German blogger. I am a potato lover and I was planning to make it. Your version is even a lot easier too! It's so pretty and I am afraid I can eat more than one... heehee. I seriously love potatoes... oh boy it's hard to keep it away from me!
ReplyDeleteHasselback potatoes are my favorite! I put really thin slices of garlic in between slices... it gives some awesome flavor. Thanks for reminding me of a favorite!
ReplyDeleteWe used to serve these at the hotel I worked at during college so your post brings back lots of memories. This was the potato the served for weddings and banquets and they were always a huge hit. I have never made them, though. I have russets and nothing planned for dinner 2nite so I might have to try these. I like the idea with the chopsticks.
ReplyDeleteThanks for the link. I do like these potatoes, they are unique and have a crispier texture.
ReplyDeletePlanning on making these for Christmas day..thanks for the tips on reheating..I plan to make them first thing in the morning then reheat later....
ReplyDelete