Hasselback potatoes look fancy, but they are super simple to make. As long as you can slice a potato, you can make my Insanely Easy Hasselback Potatoes. Think of them as baked potatoes with class.
Let’s get started!
- Preheat oven to 450 degrees.
- Wash several Yukon Gold potatoes.
- Use a sharp paring knife to slice the base of the potato off (horizontally from end to end) so it rests level on cutting board.
- Slice multiple deep cuts into the potato perpendicular to its length and about 3/4 of the way through each potato. Don’t slice the potato clear through.
- Brush each potato with olive oil. Sprinkle with salt (I used truffle salt from World Market) and cracked black pepper.
- Place potatoes on a cookie sheet lined with parchment paper.
- Bake potatoes for 30 minutes at 450 degrees.
- Remove potatoes from oven and brush with butter (the real stuff). Then return the potatoes to the oven to bake for an additional 30 minutes. (Ovens vary so check at 20 minutes to see if they are done.)
- Remove potatoes from the oven and serve hot topped with your favorite ingredients. (I topped my batch of potatoes with homemade pesto.)
Bake these potatoes for house guests or for the next family holiday dinner. Guests will say the potatoes are fancy, but you’ll know they are incredibly easy to prepare.
What’s your go-to holiday dinner side dish? Leave it in the comments below and I’ll try to make my version of it for the blog.
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