Hasselback potatoes are an amazing side dish. They have the nice crispy feel on the outside and soft feel of mashed potatoes in the middle. It is great for events, dinner parties and is very easy to make. If you are looking for a side dish that requires very little work but has taste in spades then this is the one.
The process is very simple. Take as many potatoes as you need. Slice them vertically almost to the bottom. Be careful not to slice too close to the bottom, or you might end up inadvertently cutting all the way through. You can do this with the skin on or off. In the shots of what I took above, I did it skin on for the extra texture. Keep in mind that you should get potatoes that are roughly the same size, so the cooking is even across all the potatoes and you don’t end up with any raw in the middle.
Next you brush the top of the potatoes with whatever fat you prefer. Grass fed butter, ghee, bacon fat, coconut or whatever you have on hand. Season the potatoes well and bake for half on hour. After one more brushing of fat, bake for another half an hour. Now you have some yummy baked potatoes.
I cook ahead for the entire week. Last week I made Hasselback potatoes and they lasted refrigerated for five days but are not as good they were as they came out of the oven. They also lose the crispyness so for maximum effect serve immediately.
HASSELBACK POTATOES RECIPE
Potatoes (as many as you need, roughly the same size)
1 tablespoon of fat per potato (butter, ghee, coconut oil, bacon fat etc)
Preheat the oven to 425f
Slice the potatoes vertically like in the image
Arrange on a baking tray
Brush each potato (half a tablespoon per potato)
Bake for 30 minutes
Brush with remaining fat
Bake for another 30 minutes