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Easy-to-prepare, these buttery roasted potatoes make a beautiful presentation and pair well with entrees like roast beef or pork.
Hasselback Potatoes with herbs

These great-looking roasted potatoes have their roots in Swedish cuisine. Serve them alongside entrées that are best accompanied by simple side dishes. We paired them with our Roasted Beef Tenderloin with Mushroom-Port Sauce for an elegant (and stress-free) Christmas dinner.

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Hasselback Potatoes
4.28 from 22 votes

Hasselback Potatoes

By Lynne Webb
Easy-to-prepare, these buttery roasted potatoes make a beautiful presentation and pair well with entrees like roast beef or pork.
Prep: 10 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 25 minutes
Servings: 6 servings
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Ingredients

  • 6 medium baking potatoes
  • 8 tablespoons unsalted butter, 1 stick
  • 2 tablespoons olive oil
  • 2 cloves garlic, pressed
  • 1/2 teaspoon truffle salt, or regular table salt
  • Freshly ground black pepper, fine grind
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Instructions 

  • Preheat the oven to 400°F and coat a shallow baking sheet with nonstick spray.
  • Place the butter and olive oil in a small saucepan over low heat. Add the garlic, truffle salt, and pepper and heat until melted, stirring occasionally.
  • Scrub the potatoes thoroughly and cut a very thin slice along the length of each to allow them to sit flat while baking.
  • Being careful not to cut all the way through, use a thin-bladed, sharp knife, to cut the potatoes crosswise into thin slices (about 3/16-inch).
  • It’s best to leave about 1/4-inch uncut at the bottom of the potatoes. If it helps, lay 2 wooden chopsticks on either side of the potatoes as you slice. This will prevent your knife from slicing all the way down to the cutting surface.
  • Arrange the potatoes on a baking sheet and brush the tops and sides with about 1/3 of the butter mixture.
  • Roast for 20 minutes, remove and brush with more of the butter mixture. Return to the oven for 20 minutes longer, remove again and brush with the remaining butter mixture.
  • Roast for an additional 20 to 30 minutes, or until the potatoes are tender and nicely browned on the outside.
  • Just before serving, brush with any butter that has accumulated on the baking sheet and sprinkle each potato with a little more truffle salt and a pinch of pepper.

Nutrition

Calories: 348kcal, Carbohydrates: 38g, Protein: 5g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 9g, Cholesterol: 41mg, Sodium: 124mg, Fiber: 4g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.28 from 22 votes (22 ratings without comment)

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8 Comments

    1. Hi Joanne,
      Although I always partially microwave plain baked potatoes before finishing them in the oven, I don’t recommend that process for this recipe. Hasselback Potatoes should have a roasted texture when they’re done and I’d be afraid that if you were to microwave them long enough to make a worthwhile difference in the overall cook time, it would change that too much.

      Reply