You might have all the fixin’s for a fine holiday meal, but maybe you’re looking for that one last little side dish that will lend some sparkle to the dinner table. These Hasselback potatoes, the Swedish version of baked potatoes, are a dream. They are so simple to make (just three steps! That’s it!), look absolutely gorgeous when served with a meal, and taste splendid. Slicing the potatoes and coating them with a bit of oil or butter allows them to bake up with a light, crunchy shell. “They taste like french fries,” said my 7-year old, as she pulled each layer apart over dinner, “they’re yummy!” And, really, they are so good. Perfect for a weeknight meal, fancy enough for a dinner party. If you haven’t got Hasselback potatoes on the menu this month, it’s time to add them to your list.
To really vamp up your Hasselbeck potatoes this holiday, why not check out our massive list of simple, delectable ways to Top Your Hasselback Potatoes. Totally amazing!
- 6-8 medium Idaho potatoes
- 6-8 tablespoons olive oil
- Sea Salt & Pepper
STEP 1. Scrub potatoes very well, ensuring the exterior skin is clean and free of any debris. With a sharp knife, cut small, thin slices from the top of the potato until just below the middle of the potato.
STEP 2. Carefully press each potato open slightly, then drizzle 1 tablespoon of olive oil inside the potato. Massage the olive oil into the skin of the potato. Trasnfer to a baking dish. Sprinkle lightly with salt & pepper.
STEP 3. Bake potatoes in an oven preheated to 425 degrees for 60-70 minutes, or until the exterior of the potato is crispy, and the interior is soft and tender. Serve immediately with any of our Ten Ways to Top Your Hasselback Potatoes. Enjoy!