Hasselback Potatoes slice medium spuds accordion-style, bake in garlic butter till fans crisp golden with soft steamy centers. Swedish stunner soaks up herby richness over 1 hour 10 minutes, turning basic potatoes posh. Serves 4-6, slices fan perfect for forks.
Hasselback Potatoes Recipe
Fan-sliced potatoes baked buttery crispy. Swedish side with ruffled edges, fluffy inside.
Ingredients
Equipment
Method
- Preheat oven to 425°F. Line baking sheet with foil. Place one potato flat on cutting board. Set chopsticks parallel on sides as slice guides.
- Slice potato ⅛-inch thick crosswise using sharp knife, stopping at chopsticks for fan hinge. Repeat for all.
- Pat potatoes dry with paper towels. Arrange fans on baking sheet standing up. Brush tops and sides with 4 tbsp melted butter using pastry brush till glistening.
- Bake middle rack 30 minutes till skins crisp light gold and slices start fanning. Mix garlic, thyme, salt, pepper, remaining butter in bowl with spoon for baste.
- Pull sheet. Brush garlic butter between every slice using pastry brush tip, work gentle. Sprinkle parmesan if using with measuring spoon. Bake 35-40 minutes more, basting every 15 minutes. Fans spread wide, edges deep golden.
- Rest 5 minutes on sheet. Transfer to platter with spatula. Garnish extra thyme. Serve hot fanned tall.
Notes
- Uniform medium potatoes stand best; big ones topple. Chopsticks prevent full cuts.
- Baste often keeps moist, amps flavor deep in fans.
- Cheese optional but melts fan-filling gooey. Leftovers reheat 400°F 10 minutes.
