Basic Hasselback Idaho® Potatoes
For just a little more effort than a plain baked potato, you can make these showy Hasselback potatoes. In fact, I'm not sure why they are called Hasselback because they are really no hassle at all! They are easy to make and encompass two favorite potato textures – edges that are crispy like your favorite French fries with a creamy center reminiscent of mashed. These basic Hasselback potatoes will make you look like a cooking whiz and using Idaho® potatoes will prove that you clearly have discerning taste!
- 4 large Idaho® russet potatoes
- Lemon juice
- 4 tablespoons oil or butter
- fresh rosemary
- 1 large garlic clove, sliced
- fresh parsley, chopped, for garnish
- Preheat oven to 400°F.
- Prepare a bowl of cold water with a squeeze of lemon juice in it.
- Slice off the bottom of the potatoes to make them steadier for cutting.
- Place potato between two chopsticks. Cut slits ¼˝ apart using the chopsticks as a guide to keep from cutting all the way through. The slices should stay connected at the bottom.
- Carefully fan out the sliced pieces without breaking them apart. Place the cut potato in the prepared bowl of water while you cut the remaining potatoes.
- Melt butter in a saucepan over medium heat. Add a couple of sprigs of rosemary, the sliced garlic and a sprinkle of salt and pepper. Let sit a few minutes to season the butter.
- Remove potatoes from water and dry thoroughly. Place on a baking sheet.
- Brush potatoes with some of the melted butter.
- Bake for one hour. Halfway through cooking, the potatoes will start to fan out. When this happens, brush with some more of the melted butter.
- Remove from the oven. Brush with remaining butter, sprinkle with salt and garnish with chopped parsley. Serve right away.
Parmesan Hasselback Idaho Potatoes
How to Make Hasselback Potatoes
Potato 101: Hasselback or Fan Potatoes
Tips to Make Hasselback Potatoes Like a Pro
- Really any fat can be used. We like butter for the richness but you can use olive or coconut oil to keep it vegan. Try bacon fat for added flavor.
- We used fresh rosemary but play around with other fresh or dried herbs.
- This recipe serves four but it's easy to make a whole sheet pan of them for a dinner party. They are so pretty, not to mention easy, so why wouldn't you?
- Take this from side dish to main dish by stuffing the accordion folds with cheese, minced herbs or crumbled bacon.
- Mix Parmesan with breadcrumbs and your favorite herbs. Baste with butter and broil for a few minutes for a crispy topping.