Hasselback Red Potatoes
Hasselback potatoes turn out deliciously crispy on the outside and tender on the inside. What we love most is that they are lower in calories and more tasty than when I make simple baked potatoes or twice baked potatoes because we load those up with more butter and extra toppings.
They also reheat very well. Make these ahead for special dinners or for a pot luck. All you need to do is pop them into a 375 degree oven for 15 minutes or so for a yummy side dish that pairs well with so many things.
I was wondering how these lovely little potatoes got their name. It turns out, they were first served as a side dish in a restaurant called Hasselbacken in Stockholm Sweden.
I like to make Hasselback potatoes with an easy topping of just a touch of butter and olive oil, my Secret Spice Blend (recipe included) or salt and pepper and a sprinkle of grated Parmesan cheese. Add the butter and cheese just before the potatoes are finished baking to crisp and brown the tops.
There are many recipes for Hasselback Red Potatoes out there in the cyber world so you can see these little Swedish gems cooked up with any number of toppings.
Feel free to add your own twist! I think it might be fun to make up some Hasselback Nachos!
I made Hasselback Red Potatoes for Thanksgiving this year and they were a hit for sure. I do prefer to make them in a cast iron pan but they come out quite nicely in any baking dish you might like to use.
I use medium to small red potatoes and slice them very thinly almost but not all the way through. Lay two flat utensils (like butter knives or chop sticks) on either side of a potato to use as guides to keep you from accidentally slicing them completely in half.
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Hasselback Red Potatoes
8 Medium to small red potatoes
4 teaspoons olive oil to drizzle over them
4 tablespoons of butter
8 tablespoons of grated Parmesan cheese
Mel's Secret Spice Blend (optional) Click for the recipe!
Salt and pepper ( optional if using spice blend)
Preheat an oven to 425 degrees.
Wash and thinly slice the potatoes almost but not quite through using 2 flat utensils on each side of a potato for guides.
Place them immediately into a bowl of cool water to encourage them to fan open a little bit. They will open more as they bake.
Drizzle them lightly with olive oil. Use a basting or pastry brush to cover the potatoes completely with the oil.
Place the potatoes into the oven for 30 minutes or until they are beginning to crisp and the insides are tender.
Remove them from the oven and top each potato with Mel's Secret Spice Blend or a sprinkle of salt and pepper then 1/2 tablespoon pat of butter.
Sprinkle each potato with 1 tablespoon of grated Parmesan cheese and place them all back into the oven for about 10 minutes or until the cheese has browned and the tops are crispy.
If reheating, preheat the oven to 375 and bake for about 15 minutes or until heated through.