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.
More Potato Recipes:
Hasselback Potatoes
Easy-to-prepare, these buttery roasted potatoes make a beautiful presentation and pair well with entrees like roast beef or pork.
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
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 Information
Nutrition Facts
Hasselback Potatoes
Amount per Serving
Calories
348
% Daily Value*
Fat
20
g
31
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
9
g
Cholesterol
41
mg
14
%
Sodium
124
mg
5
%
Carbohydrates
38
g
13
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Joanne Smith says
Can you microwave partially
Lynne Webb says
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.
Donna says
What are your thoughts about substituting duck fat for butter?
Thanks very much
Lynne Webb says
Hi Donna,
I think the duck fat would work out perfectly and taste great too.
Michele says
Very delicious and simple to make
Lynne Webb says
Thanks Michele – you can never go wrong with buttery potatoes! 🙂
Kim Parrott says
Delicious looking potatoes!! Looks easy to make
Sheena Tatum says
These look super delish!