Recipes › Russet Baking Potato › Hasselback Potatoes
Hasselback Potatoes
Russet potatoes sliced accordion-style and roasted until the fanned layers crisp individually into dozens of golden, paper-thin chips while the interior stays fluffy. The dramatic presentation requires one simple technique, and the result is better than roast potatoes or baked potatoes — it's both at once. Finished with garlic herb butter.
Russet Baking Potato is usually ready July to August. More russet baking potato recipes, or see what to sow this month where you are.
Ingredients
- 4 large russet potatoes, scrubbed
- 4 tbsp butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh thyme, leaves only
- 1 tsp fresh rosemary, finely chopped
- ½ cup sour cream, for serving (optional)
- 1 tsp flaky sea salt
- ½ tsp black pepper
Contains: milk.
Method
- Preheat oven to 425°F. Place a potato on a cutting board between two chopsticks or wooden spoons. Slice thinly at 1/8-inch intervals, cutting down to (but not through) the chopsticks — they act as a stop guard. Repeat for all potatoes.About 10 min
- Mix melted butter, olive oil, garlic, thyme, rosemary, salt, and pepper in a small bowl.About 2 min
- Place potatoes on a foil-lined baking sheet. Brush herb butter generously over each potato, working it between the slices.About 5 min
- Roast for 55 to 60 minutes, basting every 20 minutes with any accumulated butter. The slices should fan open and crisp up as they cook.About 60 min
- Serve immediately with sour cream, extra flaky salt, and any remaining herb butter drizzled over.About 2 min
Tips
- The chopstick method is foolproof — press them on either side of the potato and slice
- Fanning the slices open slightly after the first baste helps butter get between each layer
- Large russets are essential — small potatoes don't have enough internal structure to fan properly
Ring the changes
- Stuff thin slices of cheddar and bacon between every few slices for loaded hasselbacks
- Use blue cheese butter instead of herb butter for a punchier flavor
Keeping it
Best eaten immediately. Reheat in a 400°F oven for 10 minutes to re-crisp the fans.
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