Hasselback Potatoes Recipe (2024)

You can also slightly cut the bottom length of the potato so it sits flat on the board before you begin slicing. Eliminates the rocking if that bothers you.

Same technique can be used with honeynut or small butternut squash (peel, cut off ends, scrape out innards), and also with long Asian eggplant. For the squash brush a miso-honey-olive oil glaze on before baking - you won't be disappointed!

I've been making these for years. They aren't well known here in the USA. It requires a little extra effort, but they make an impressive display. The traditional way is to serve them with breadcrumbs, either plain or Italian, sprinkled on top during the last few minutes of cooking.

Can you use olive oil instead of butter? I always use olive oil for my roasted potatoes (because I’m lactose intolerant) so wondering if it will still lead to the right crispness of the potatoes?

No, the wording is a bit unclear but you slide the chopsticks up against the sides of the potato such that when you slice the knife hits them before fully slicing through the potato. Makes it easier to quickly cut to the right depth; without it you'd have to slow down and be more cautious.

I have cooked these in the grill wrapped in foil… going back 50 years!

We've had these potatoes, while maybe not Hasselback in origin, in Portugal last year at some family diner north of Porto, called Pizzeria! They brought out the "Hasselback style" potatoes in the casserole and broke two farm fresh eggs onto it and began to mix-up the entire lot! The eggs cooked from the heat of the potatoes and casserole; never have I had such a memorable lunch! Something more than a side dish these potatoes;-)

I made potatoes like this many years ago, with onion slices between the potato slices, wrapped in foil and cooked on the grill. I put slices of shallot between the potato slices and followed the rest of the recipe. Cooked it on convection roast in my oven at 375 for close to an hour.

This was delicious! Perfect for as a side dish for a dinner for two!

Deliciously creamy on the inside, crispy on the outside.

Followed the recipe exactly. All 4 came out great! I was surprised at how easy this was and how much it transforms the experience of eating a russet potato. A regular baked potato always ends up feeling like acres of starchy boringness to me. By contrast, the hassleback discs each have their own character—crispy and creamy and just enough butter on each. Next time I’m going to do them w/ a lemon butter and a ton of fresh herbs. A potato is easily enough for dinner w/ a roasted veg or salad.

My grandmother whose parents were from Sweden, used to make these potatoes back in the 50 and 60s. She’d serve them with a roasted pork loin for Sunday dinner. Excited to see this recipe and try them again.

Made these the other day and they turned out great for the most part. Accidentally left them in a few minutes too long but the centers of some of the potatoes were still firm. I'd probably give it 70-80 minutes in the oven instead of 60-70 like the recipe says. And do not skimp on oil and butter if you want the best flavor.

In answer to some questions posed by others. 1. I always put these on a wooden spoon to cut them so they sit snugly in the bowl of the spoon and the rim of the spoon stops the cut going all the way through 2. Duck fat is fantastic for these - I melt the fat and brush it on and down into the cuts

Beautiful dish, great for a special occasion dinner. I didn't quite get the creamy interior that I expected. Next time I think I will use a loose foil tent for the first half of cooking, then uncover and use the convection setting for the remaining time. I also added sauteed garlic and chili flakes at the end for a pop.

We made these for Christmas, followed the directions exactly, but they turned out pretty dry...pretty much like a baked potato but prettier due to the slices.

I used chicken fat and a mix of russet and Yukon gold. I found the Yukon gold crisped and browned more

Excellent and lovely presentation. Worth the extra effort.

I’d love to make these with duck fat instead of butter. Any thoughts about this?

Fun to make but lacking in complexity of flavor. Just not the most exciting potato.

Followed the recipe exactly. All 4 came out great! I was surprised at how easy this was and how much it transforms the experience of eating a russet potato. A regular baked potato always ends up feeling like acres of starchy boringness to me. By contrast, the hassleback discs each have their own character—crispy and creamy and just enough butter on each. Next time I’m going to do them w/ a lemon butter and a ton of fresh herbs. A potato is easily enough for dinner w/ a roasted veg or salad.

I tried it with chopsticks and found it too wobbly. I went out to the garage and got two clamps, two old thin cutting boards and wedged the potato between the boards secured to the counter. No wobble. I quickly cut 6 potatoes. Basting every 20 min is time well spent. Nice crunch and flavor in a very showy package.

I've made this twice. The first time I didn't peel the potatoes and was disappointed by the lack of edge crispness. The second time I peeled them and that was a _great_ baked potato. I'm going to try again without peeling, because perhaps I did something wrong the first time with the temperature or duration, and I prefer to eat potatoes with the peels. I used olive oil and Miyoko's unsalted vegan butter the first time. The second time I used almond oil and Miyoko's. Both had good flavor.

Skin was too tough...Not really worth the effort of basting...

Fantastic recipe and less difficult to execute than I expected. I used Matthew B.'s (below) method of leveling out the bottom of the potatoes before slicing. Not only does it stop the rocking, it also makes a more elegant presentation. I am surrounded by potato lovers and they were all thrilled with the Hasselbacks, which none of us had ever seen before. Thank you, NYT!

You can also put a napkin or kitchen towel under the potatoes to keep them from rocking as you cut them!