Hassleback Potatoes

Hassleback Potatoes will be the standout dish at your next meal!  This impressive side dish looks difficult to prepare, but actually, it’s incredibly easy to prepare, and they taste like if a Baked Potato and a Roasted Potato had a baby.

This is a recipe that I have been wanting to make and share for a while, and Easter seemed like the perfect time to share!  If you’ve never had a Hassleback Potato before, you’re missing out.  They are crispy on the the outside, and light and fluffy on the inside, making them the perfect side dish for almost any meal – weeknight or a dinner party!

If you’re wondering what exactly a Hassleback Potato is, it’s a baked potato that has a series of very thin slices, almost to the bottom, and is brushed with melted butter and herbs between the slices, giving it a crispy, almost french-fry like texture. We used russet potatoes to make ours, because that’s what I had on hand, but any potato will do.

How To Make Hassleback Potatoes

Preheat Oven 
Preheat oven to 425 degrees, and line a baking sheet with foil.

Slice Potatoes
Start by using a vegetable peeler to thinly peel a layer of the potato so that it doesn’t roll.  Next, place a chopstick on each side of the potato, and slice ⅛” – ¼” slices across the potato.  The knife will stop as it hits the chopsticks, ensuring that you do not cut through all the way.  For this step, you can also use two equal sized wooden spoons, or purchase a Hassleback Potato cutter.  I like using chopsticks, for this, and always make sure to grab an extra couple pairs when I go to an Asian restaurant.  For this purpose, and for making kabobs.

Season Potatoes 
Next, melt a stick of butter and stir in some fresh herbs.  This is where you can really customize your Hassleback Potatoes to your favorite flavors.  Add your favorite seasonings to the melted butter, and make the flavors match whatever meal you’re serving them with.  My favorite combination is; fresh parsley, lemon zest and parmesan cheese.  Brush half of melted butter and herbs mixture over the potatoes, being sure to brush some in between each slice.  Season the top of each potato with salt and black pepper.  Olive oil or even duck fat can be substituted for the melted butter in this recipe.

Cook 
Roast potatoes for 30 minutes.  Remove from oven and brush with remaining butter mixture.  Return to oven and bake another 30 minutes.  When cooked, the potatoes will be fork tender between the slices, and they will be crispy and fanned out.

Serve
Serve Hassleback Potatoes immediately out of the oven.  Top with a dollop of sour cream, and some freshly sliced green onions.  Perhaps some cooked and crumbled bacon?  Load up the potatoes however your little heart desires!

Category, , DifficultyBeginner

Yields1 Serving
Prep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

 6 large russet potatoes
 1 stick butter, melted (½ cup)
 2 tbsp fresh parsley, minced
 1 tbsp lemon zest
 2 tsp paprika
 6 tbsp salt
 3 tbsp black pepper
 3 tbsp parmesan cheese
To Top
 sour cream
 green onions

1

Preheat oven to 425 degrees.

2

Start by using a vegetable peeler to thinly peel a layer of the potato so that it doesn't roll.  Next, place a chopstick on each side of the potato, and slice ⅛" - ¼" slices across the potato.  The knife will stop as it hits the chopsticks, ensuring that you do not cut through all the way.

3

In a small bowl, mix together melted butter, paprika, parsley, lemon zest and parmesan cheese. Brush half of melted butter and herbs mixture over the potatoes, being sure to brush some in between each slice.  Season the top of each potato with 1 tbsp salt and 1/2 tbsp black pepper.

4

Roast potatoes for 30 minutes.  Remove from oven and brush with remaining butter mixture.  Return to oven and bake another 30 minutes.  When cooked, the potatoes will be fork tender between the slices, and they will be crispy and fanned out.

5

Serve Hassleback Potatoes immediately out of the oven.  Top with a dollop of sour cream, and some freshly sliced green onions. 

Ingredients

 6 large russet potatoes
 1 stick butter, melted (½ cup)
 2 tbsp fresh parsley, minced
 1 tbsp lemon zest
 2 tsp paprika
 6 tbsp salt
 3 tbsp black pepper
 3 tbsp parmesan cheese
To Top
 sour cream
 green onions

Directions

1

Preheat oven to 425 degrees.

2

Start by using a vegetable peeler to thinly peel a layer of the potato so that it doesn't roll.  Next, place a chopstick on each side of the potato, and slice ⅛" - ¼" slices across the potato.  The knife will stop as it hits the chopsticks, ensuring that you do not cut through all the way.

3

In a small bowl, mix together melted butter, paprika, parsley, lemon zest and parmesan cheese. Brush half of melted butter and herbs mixture over the potatoes, being sure to brush some in between each slice.  Season the top of each potato with 1 tbsp salt and 1/2 tbsp black pepper.

4

Roast potatoes for 30 minutes.  Remove from oven and brush with remaining butter mixture.  Return to oven and bake another 30 minutes.  When cooked, the potatoes will be fork tender between the slices, and they will be crispy and fanned out.

5

Serve Hassleback Potatoes immediately out of the oven.  Top with a dollop of sour cream, and some freshly sliced green onions. 

Hassleback Potatoes

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