SLICED BAKED POTATOES (Hasselback-Style)
These are a stunning and delicious twist on classic baked potatoes. Thinly sliced most of the way through, they fan out while baking, creating maximum surface area for crispy edges while staying tender and fluffy inside. They are a fantastic, impressive side dish for any meal.
Ingredients (Serves 4)
· 4 medium russet potatoes (or Yukon Golds), of similar size
· 3-4 tbsp melted butter or olive oil (or a mix)
· 3-4 cloves garlic, minced (optional)
· 1 tsp dried thyme or rosemary (optional)
· Salt and black pepper to taste
· Toppings/Finishes: Grated Parmesan cheese, chopped fresh herbs (parsley, chives), crispy bacon bits, sour cream, etc.
Equipment
· Sharp knife
· Wooden chopsticks or two wooden spoons (the “hack” tool)
· Pastry brush
Step-by-Step Instructions
- Prep the Potatoes
· Scrub the potatoes clean. Pat them very dry.
· The Secret Trick: Place a potato on a cutting board. Lay two chopsticks (or the handles of two wooden spoons) parallel along its long sides. This creates a guard so your knife can’t slice all the way through.
· Using a sharp knife, make thin, crosswise slices (about ⅛-inch / 3mm apart) along the length of the potato, stopping when your knife hits the chopsticks. The potato should remain connected at the bottom.
· Repeat with all potatoes.
- Flavor Infusion
· Preheat your oven to 425°F (220°C).
· In a small bowl, mix the melted butter (or oil) with minced garlic, dried herbs, salt, and pepper.
· Gently fan the sliced potatoes open (just a little) and use a pastry brush to generously coat them with the butter mixture, getting in between the slices as much as possible.
· Place them on a parchment-lined or lightly greased baking sheet.
- Bake to Perfection
· Bake for 50-65 minutes, depending on potato size.
· Halfway through baking (at the 25-30 minute mark), carefully remove the tray. The slices will have started to open. Brush again with any remaining butter mixture or pan drippings.
· Optional Cheese: If using Parmesan or another hard cheese, sprinkle it over the tops during the last 10 minutes of baking.
- Finish & Serve
· They are done when the insides are fluffy and the tops and edges are golden brown and crispy.
· Let them cool for 5 minutes. Garnish with fresh herbs and other desired toppings.
· Serve immediately while hot and crispy.
Key Flavor Variations & Tips
Flavor Twists:
· Garlic Parmesan: Add ¼ cup grated Parmesan to the butter mix and brush halfway.
· Everything Bagel: Brush with olive oil and sprinkle liberally with Everything Bagel Seasoning before baking.
· Smoky Paprika: Add 1 tsp smoked paprika to the butter.
· Cheesy & Saucy: After the final brush, tuck thin slices of cheddar or mozzarella into the slits.
Pro Tips for Success:
· Uniform Size: Choose potatoes of similar size for even cooking.
· The Chopstick Hack is Essential: It guarantees you won’t slice through the bottom.
· Dry Potatoes = Crispier Results: Patting them dry helps the butter/oil adhere and promotes browning.
· Don’t Crowd the Pan: Space potatoes out for proper air circulation and crisping.
· Check for Doneness: Pierce the center with a fork; it should go in easily with no resistance.
What to Serve Them With
· Classic: Steak, roast chicken, or grilled pork chops.
· Comfort Food: Meatloaf, burgers, or pot roast.
· Vegetarian: A side for a large salad or stuffed portobello mushrooms.
Enjoy these crispy, buttery, and dramatic sliced potatoes! They take a little extra effort in slicing but are absolutely worth it for the texture and presentation.