Hasselback potatoes are the perfect salty, crispy, roasted way to serve potatoes. These potatoes are thinly sliced potatoes that are roasted to golden brown perfection, then topped with cheese, bacon, sour cream and green onions. They are kid friendly and fun to top with your favorites.
Did you know this dish originated in Sweden? which originated in Sweden, is a type of baked potato which are cut about half way through into thin fan-like slices. These wonderful potatoes are like a cross between baked potatoes and roasted potatoes. Slightly crispy on the outside, while still soft and creamy on the inside. Thanks to milkadamia’s delicious, creamy and slightly decadent buttery spread they now can be made 100% vegan and completely palm oil-free.
Tips for Cutting Hasselback Potatoes:
Hasselback potatoes look complicated to cut but with a few tips, they are easy to prepare. Make sure you have a sharp knife, such as a paring knife or chef’s knife.
Use medium sized potatoes as they will be easier to cut than large or small potatoes. Place chopsticks or wooden spoons on either side of the potatoes before cutting to keep the knife from accidentally cutting through a potato. Cut your potato slices to about 1/8 inch in thickness. Try to cut most of the way through the potatoes. Take care not too cut too far on the ends of the potatoes where there is less room to work with. If you leave the skin on the potatoes, it will help the potato slices hold together as well as improve the flavor of the potatoes.
These potatoes are like a cross between baked potatoes and roasted potatoes. Slightly crispy on the outside, while still soft and creamy on the inside. Thanks to milkadamia’s delicious, creamy and slightly decadent buttery spread they now can be made 100% vegan and completely palm oil-free.
What are some variations of Hasselback potatoes?
Try using different types of cheese such as Monterey Jack or mozzarella cheese. Use pre-sliced cheese to keep your cheese slices the same thickness. Shredded cheese will be messy, and the pre sliced cheese assures it is evenly distributed.
Yukon Gold potatoes work well! They have a waxier texture that you may find easier to slice if you have trouble with Russet potatoes.
If you like your potatoes even crispier, you can cut slices in two directions making a grid or crosshatch pattern.
You can add different toppings to the cooked potatoes such as diced tomatoes, minced ham, chili, cheese sauce, salsa or jalapenos.
- 1/2 cup (1/2 tub) milkadamia buttery spread
- ½ c, macadamia buttery spread, softened
- 1/3 cup chives
- 1/8 cup rosemary
- 1/3 cup parsley
- 6 medium potatoes (russet), scrubbed
Preheat oven to 450.
Combine butter with herbs (chives, rosemary and parsley) in small bowl.
Place potato lengthwise between two wooden spoons or chopsticks, slice potato into thin slices leaving 1/4” or so at bottom (the spoons/chopsticks prevent you from cutting all the way through). Repeat with each potato.
Place potato on cookie sheet lined with parchment. Brush on herbed butter mixture, ensuring it gets in-between the slice. Back until potato is tender and outside is crisp. About 60 minutes.