Named after the Stockholm restaurant that first introduced them, Hasselback potatoes are fancy-looking baked potatoes with decorative slices on top, and they’re simple to make. To prevent oxidation, slice them just before roasting. These tender, buttery potatoes are the perfect accompaniment to a prime rib roast.
Prep Time
15 minutes
Cook Time
75 minutes
Servings
12
Ingredients
12 Yukon Gold potatoes
2 Tbs. canola oil or olive oil
Coarse sea salt and freshly ground pepper, to taste
Fresh chives and chive blossoms for garnish (optional)
Directions
Preheat an oven to 400°F (200°C). Line a baking sheet with aluminum foil.
Using a sharp knife, cut each potato crosswise into 1/8-inch (3-mm) slices, cutting only three-fourths of the way through the potatoes so they stay intact. Place the potatoes, sliced side up, on the prepared baking sheet. Drizzle with the oil and season generously with salt and pepper.
Transfer to the oven and roast, basting the potatoes occasionally with the melted butter, until browned on the outside and tender in the center, about 1 1/4 hours.
Garnish the potatoes with chives and chive blossoms and serve immediately. Serves 12.
Rated 5 out of
5 by
EyeOnTheSparrow from
Little extra effort = Big results!Why, oh why, folks don't give a full five stars to a recipe they apparently enjoy and obviously recommend I will never understand . . . If you're a potato lover and want to change things up sans too much effort -- or add-on calories! -- all while not compromising on great potato flavor, investing a little extra effort by way of this easy recipe delivers! I find using a pastry brush after drizzling on the olive oil works nicely and I then use it for basting on the melted butter, too. Voila! When I saw my husband's eyes light up yet a second time after his first bite -- the finished product is impressive! -- I knew this recipe was a keeper. Oh, freshly minced parsley -- or nothing except the flaked salt! -- subs nicely if you don't have chives on hand. Thank you, W-S ~
Date published: 2022-12-10
Rated 4 out of
5 by
Teacher03 from
Easy and a bit fancyI made this recipe for a small holiday party, six adults. The recipe is super easy and it makes a good side to a rich meat, I made a rib roast, as WS suggested. This recipe is also great because you can get it started so early, cook time was accurate and I used large Yukon gold potatoes. If you wanted to jazz these up, maybe add some garlic to the butter when you baste. I will definitely try this again for small parties.
