Have you tried Hasselback potatoes? They’re the hot new trend in potatoes and anything involving POTATOES is going to trend with ME! 🙂 Hasselback potatoes are a variation on plain ol’ baked potatoes, where each potato is sliced thinly across its width, though not quite all the way through, so that the potato stays together. But it’s not the slices that make these potatoes special; it’s what you add to them that really kicks the “wow factor” up a notch!
The slices in the potato allow you to fill the potato with additional ingredients, like cheese or vegetables, and anything placed on top of the potato, like a pat of butter or a dollop of pesto, oozes into the potato and infuses it with both a delicious flavor and a creamy, soft texture. All while preserving that crisp, roasted potato skin we all love. Sounds delicious, right?
While there are many recipes for different kinds of Hasselback potatoes, I know I can’t possibly share all of them with you, so I chose to demonstrate one that sounded particularly delicious to me. But never fear – I’ve included a collection of links at the bottom of the post to other Hasselback potato recipes, so you can find the potatoes that speak to you. 😉
Lemon Pepper Butter Hasselback Potatoes
adapted from RachelRayMag.com
- 4 large red potatoes
- 1 stick room temperature butter*
- 1 grated large shallot
- 2 tsp lemon zest
- black pepper
- 1/4 cup fresh lemon juice
*Author’s Note: Why not use the delicious homemade butter from yesterday’s post?
Start by “hasselback-ing” the potatoes. (Here’s a tip for easier cutting – place chopsticks or skewers along the two longer sides of the potato. Cut the potato into 1/8th inch slices. The chopsticks will provide a barrier and prevent you from accidentally cutting the potato all the way through.)
In a small bowl, mash the butter together with the grated shallot, and lemon zest. Season the mixture generously with salt and pepper.
Place the potatoes on a foil-lined baking sheet, and brush some of the lemon pepper butter onto the potatoes. Roast the potatoes in the oven at 425 degrees, for about 30 minutes.
After the first half-hour, brush more lemon pepper butter onto each of your potatoes, then return them to roast in the oven for another 30 minutes.
After the second half-hour, drizzle the potatoes with the lemon juice, then broil for a minute or two, or until browned. Remove the potatoes from the oven, brush with any remaining lemon pepper butter, and serve hot.
More Hasselback Potato Recipes
Click on the name of the recipe for photos, details, and instructions.
from Sweet Peas and Saffron
from Pickled Plums
from Cooking for Keeps
from Real Food by Dad
from Tasty Ever After
from Ciao Veggie
And as if all of that wasn’t enough, potatoes aren’t the only thing you can make Hasselback-style. A quick Google search yielded hundreds of results for everything from potatoes to tomatoes to chicken breasts, and more! The sky is the limit for this delicious food trend. Happy Hasselback-ing! 🙂