Hassleback potatoes are simply stunning and surprisingly easy to make. All that is needed is a steady hand, a sharp knife, and time for the potatoes to bake to perfection.
To please your guests, you can provide lots of delicious toppings. My personal favorites are grated parmesan cheese, sour cream, crumbled bacon, minced red onion, chopped green onion, fresh rosemary, and thin lemon wedges. For Thanksgiving, feel free to get creative with your garnishes by using some cubed sweet potatoes and cooked cranberries.
Hassleback potatoes are sure to please all your potato loving friends and family members at your next dinner party or church potluck. This dish pairs will with our soft dinner rolls, sweet potatoes, and baked ham.
Hasselback potatoes elevate baked potatoes in a way that is simply stunning. A steady hand, sharp knife, and time for roasting is all it takes.
For the Potatoes
- 4 jumbo russet potatoes
- 2 tablespoons of olive oil to rub on potatoes
For the Flavored Oil
- 4-6 tablespoons of olive oil
- 2 tablespoons of butter
- 2 garlic cloves, minced
- 4 cracks of black pepper
For the Toppings
- 2 teaspoons fresh rosemary, finely chopped
- 1/3 cup parmesan cheese, grated
- 4 bacon slices, crumbled
- 1/3 cup green onion, chopped
- 1/4 cup red onion, minced
- 1/3 cup sour cream
- 1 lemon, cut into 8 wedges, for squeezing juice on potato
- 2 tablespoons butter, softened
Preparing the Pan
- Cover the whole baking pan with foil to keep it from getting dirty and to speed up cleaning time.
- Preheat the oven to 450 F.
Preparing the Potatoes
- Clean the potatoes well by scrubbing, rinsing, and patting them dry.
- Place the first potato on a cutting board. Stabilize it by either cutting a thin slice off the bottom of it or placing a wooden spoon handle on each side of the potato.
- Using a sharp knife, make thin, consistent cuts across the whole potato, cutting almost all the way through each time. (I cut mine 1/8 of an inch or 2 mm in thickness.)
- Repeat this for all four potatoes.
- Rub olive oil all over the potatoes and place them on the prepared baking pan.
Making the Flavored Oil
- In a small saucepan, cook the minced red onion and garlic in some butter. Cook and stir for two to three minutes. Add the olive oil and black pepper and cook for another minute. Pour in a small bowl and set aside for later.
Baking the Potatoes
- At 450 F, bake the potatoes for 20 minutes. Remove from the oven and brush the flavored oil all over the potatoes, concentrating on getting it between the cracks. Use a butter knife to help separate the slices.
- Bake the potatoes for another 20 minutes, then brush more flavored oil between the slices. This time it will be easier to get the oil in between the cracks because the potatoes slices separate more the longer they cook. If necessary, add more oil or melted butter to the flavored oil bowl.
- Bake for another 20 minutes, then brush more flavored oil on the potatoes. Check for doneness. They are cooked when they are golden brown and the edges look crisp. This could take another 10 to 20 minutes depending on how large the potatoes are.
- When the potatoes are still hot, garnish with freshly grated Parmesan cheese, chopped fresh rosemary, and a few cracks of black pepper.
Preparing the Toppings
- Fill little bowls with grated cheese, chopped green onion, sour cream, crumbled bacon, softened butter, minced red onion, and lemon wedges.
- Have salt and pepper out for additional seasoning.
- Personally, I think the jumbo potatoes are more stunning, but you can use any size of potato.
- If you are planning on bringing the jumbo potatoes to a large gathering, use this tip. After the potatoes are fully cooked, make cuts every third slice all the way through. Push the slices together to look like they did before your adjustment. This will make for easy serving and less waste on dinner plates.