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Hasselback Potatoes are crispy on the outside and creamy on the inside. The special accordion cut and infused oil preparation make them a little more challenging, but well worth the effort. The seasoning in this recipe is very straightforward, try different seasonings to suite your taste. For added instruction and entertainment, watch the video. This recipe is courtesy of Paul Kahan for the Idaho Potato Commission.
Ingredients for Hasselback Potatoes:
1 garlic clove, smashed
3 tablespoons olive oil, divided
butter, as needed
3 Idaho potatoes
Saffron, as needed
3 garlic cloves, sliced
Directions:
1. Simmer smashed garlic, 1 tablespoon olive oil and a knob of butter in a small saucepan over low heat until ingredients are blended.
2. Place potatoes horizontally on a cutting board. Starting at one end, thinly slice each potato, cutting three quarters through potato. Be careful not to completely through potato.
3. Drizzle garlic oil mixture over potatoes and bake about 40 minutes in a 425(F) oven, until exterior is crispy and interior is soft.
4. While potatoes are baking, heat saffron, sliced garlic and remaining olive oil in a saucepan over low heat. Slowly bring oil to a light simmer and when garlic is golden, remove pan from heat to infuse until potatoes are done.
5. When potatoes are done, strain saffron oil through a fine meshed strainer. Drizzle about a tablespoon of oil over each baked potato and serve.
Notes:
Serves 3. A ten ounce potato took about 60 minutes at 425(F) in my oven. The internal potato temperature should be 185(F) when cooked through.
I’M BRINGING HASSELBACK
Watch the Hasselback Potatoes Video for added instruction and entertainment.
RECIPEIdaho Hasselback Potatoes
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Ingredients
- 1 garlic clove smashed
- 3 TBSP olive oil divided
- butter as needed
- 3 Idaho potatoes
- Saffron as needed
- 3 garlic cloves sliced
Recipe Notes
Serves 3. A ten ounce potato takes about 60 minutes at 425(F). The internal potato temperature should be 185(F) when cooked through.
Instructions
-
Simmer smashed garlic, 1 tablespoon olive oil and a knob of butter in a small saucepan over low heat until ingredients are blended.
-
Place potatoes horizontally on a cutting board. Starting at one end, thinly slice each potato, cutting three quarters through potato. Be careful not to completely through potato.
-
Drizzle garlic oil mixture over potatoes and bake about 40 minutes in a 425(F) oven, until exterior is crispy and interior is soft.
-
While potatoes are baking, heat saffron, sliced garlic and remaining olive oil in a saucepan over low heat. Slowly bring oil to a light simmer and when garlic is golden, remove pan from heat to infuse until potatoes are done.
-
When potatoes are done, strain saffron oil through a fine meshed strainer. Drizzle about a tablespoon of oil over each baked potato and serve.
so this was the audition was all about! looks yummy and easy!
Potato Auditioning is hard work — The only tricky part about the Hasselback is the cutting :)
Hi Betty…I love these potatoes! If I may, I’d like to give a bit of a tip when it comes to cutting them..at least my way of cutting them. All I do is lay two wooden spoons on the counter on either side of the potato, then cut down as far as the handle on the spoons. Of course the knife stops at exactly the right height with no worries about cutting through the potato and ruining it. That way I only have to worry about keeping the thickness of each slice uniform.
I’ll be making these tonight using your fixin’s…gotta love garlic!
At first glance I thought the post said “Hasselhoff” potatoes :) Love the video, thanks for the education, I’d never heard of them before!
Hi Leah, it is a great tip… If you check out my instructional video, you’ll see I use two cutting boards in a similar fashion :)
LOL Heidi! The only thin I’ve ever seen the Hoff on is a jalapeño popper. ;) — I had never seen this prep before either. You’d think we’d been living in a cave since the 18th century!! xoxo
Wow! These sounds too good NOT to make! I’ve got to try them. I guess the Idaho potatoes are necessary, or is there something else you could use?
Thanks, Alison! You could use another type of potato, Idaho are my favorite and this recipe came from their website… there are a lot more great recipes there too! Let me know if you give it a try!
Have you tried them with the sauce from Mac Daddy and Cheese drizzled on top? 13 year old C suggested this for supper the other night. Since she did all the work, I just let her got at it. They were AMAZINGLY good! We threw them under the broiler for a minute to get the cheese sauce bubbly.
That’s a brilliant 13 year old! Sounds like a great idea! YUM!
Finally got around to making these. They were as awesome as I thought they would be. Next time, we’ll have to make 2 for each person!
Hi Lenny! YayUs! So glad you enjoyed the Hasselbacks :) They are a treat!
I love this recipe BUT i just wish you had more measurements :\ like for more than 3 ppl
Maine potatoes work equally as well…if not better. Try our Russets.
Love these babies…to slice evenly and quickly I put a chopstick on either side of the potato works like a gem.
Chopsticks work well too! Now you have me craving Hasselbacks!
I just subscribed to you because of this video.
I would usually buy potatoes every grocery trip or so, but with only two to cook for, a third of them would go bad.
Aside from whole baked, scalloped, mashed, home fries, and cut up and baked with herb dressing – I never knew what else to do with them. That, and we would get tired of potatoes. We’ve had almost whole bags go bad due to neglect from being burnt out.
This is something new to me and something that I feel is deserving of using my precious saffron threads (it’s so expensive that I can’t justify using them for ‘run of the mill’ recipes).
I bought a bag of yellow flesh potatoes just recently for a deer roast I’ll be making; I wasn’t sure what to do with the rest.
From a Wife who was bored with potatoes and tired of throwing away money with the rotten ones – THANK YOU.
I don’t mean to ‘spam’ your comments, but I forgot to add that I plan on making these tomorrow per your recipe – and i’m incredibly excited to do so. Again, this is brilliant.
Also, in response to you saying something to the effect of “and your in-laws may finally accept you.”, I plan on making these the next time I’ve got to entertain my in-laws. My MIL will be so bitter about it that’ll she’ll likely not be able to contain her ‘enthusiasm’.
As someone who has, in my humble opinion, gracefully handled my MIL constant, under-the-breath, snide remarks – this gives me a small, albeit petty, sense of satisfaction.
Cooking is something she is exceptionally prideful and, at the same time, insecure about – and it has been the source of a many soured evenings over the years.
So, to take my victories when I can, I make sure that when I am hosting dinner that I make the best tasting dish I can muster – there’s something about watching her begrudgingly enjoy her meal that makes my insides warm and fuzzy.
I know – I’m terrible, but I had to share.
Thanks again averagebetty!
Not at all, B! Thanks so much for dropping by my site and subscribing on YouTube! You have come to the right place for potato recipes for sure :) And… venting about MIL’s is always accepted haha! I can only hope the Hasselbacks blow her mind.
Be sure to check out my Potato playlist on YT, I have about 20 videos devoted to all things tater — and there are a few “just the recipes” here on the site too.
Thank you!!
I’ve never used saffron before. Is it a spice?
Hi Julie,
Saffron is a spice derived from the Crocus flower. They look like little threads.
Here’s a link to the wikipedia: https://en.wikipedia.org/wiki/Saffron
please advise the temp to use for cooking the hasselbacken potatoes
Hi Susan,
Step 3 —
“3. Drizzle garlic oil mixture over potatoes and bake about 40 minutes in a 425(F) oven, until exterior is crispy and interior is soft.”
And in my Notes:
“A ten ounce potato took about 60 minutes at 425(F) in my oven. The internal potato temperature should be 185(F) when cooked through.”