Hasselback Potato Recipe

Potatoes: The main ingredient, providing the base for the dish. Russet or Yukon Gold varieties are best.

Olive oil: Used to coat the potatoes and help them crisp up in the oven.

Salt: Enhances the flavor of the potatoes.

Black pepper: Adds a bit of heat and depth to the dish.

Butter: Adds richness and helps achieve a golden, crispy finish.

Garlic: Provides a savory, aromatic flavor.

Fresh herbs: Optional, but they add a fresh, vibrant touch to the finished dish.

To achieve perfectly crispy potatoes, make sure to use a sharp knife when making the thin slices. This ensures even cooking and allows the olive oil and butter to seep into the crevices, enhancing the flavor. Additionally, placing a wooden spoon or chopstick on either side of the potato while slicing can help prevent cutting all the way through.

• russet or yukon gold large potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste, which can add a unique twist to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for roasting.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and a more complex flavor compared to regular table salt.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder taste and can be used if you prefer a less pungent pepper flavor.

• melted butter - Substitute with ghee: Ghee has a higher smoke point and a richer, nuttier flavor, which can enhance the taste of the potatoes.

• minced garlic - Substitute with garlic powder: Garlic powder can be used as a convenient alternative and will still provide a robust garlic flavor.

• chopped fresh herbs - Substitute with dried herbs: Dried herbs can be used if fresh herbs are not available, though you may need to use a smaller quantity as dried herbs are more concentrated in flavor.

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled Hasselback potatoes in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For best results, reheat within this timeframe to maintain optimal texture and flavor.
• To reheat, preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet and cover with aluminum foil. Bake for 15-20 minutes or until heated through.
• For freezing, wrap each cooled potato individually in plastic wrap, ensuring they are tightly sealed to prevent freezer burn.
• Place the wrapped potatoes in a freezer-safe bag or container. Label with the date and freeze for up to 2 months.
• When ready to enjoy, thaw the potatoes in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for 20-25 minutes, or until hot and crispy.
• For an extra burst of flavor, brush with a bit of melted butter or olive oil before reheating. This will help revive the crispy texture and enhance the taste.
• If you prefer a quicker reheating method, use a microwave. Place the potato on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 2-3 minutes, checking for doneness.
• Garnish with fresh herbs or a sprinkle of salt and pepper before serving to refresh the flavors.

• Preheat your oven to 350°F (175°C). Place the Hasselback potatoes on a baking sheet and cover them with aluminum foil. Bake for 15-20 minutes until they are heated through. Remove the foil for the last 5 minutes to regain their crispy texture.

• For a quicker method, use a microwave. Place the potatoes on a microwave-safe plate and cover them with a damp paper towel. Heat on high for 2-3 minutes, checking halfway through to ensure they are warming evenly.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Hasselback potatoes in the basket and heat for 5-7 minutes. This method will help maintain their crispy exterior.

• On the stovetop, use a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the potatoes cut side down and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure even reheating.

• For a toaster oven, preheat to 350°F (175°C). Place the Hasselback potatoes on a baking tray and heat for 10-15 minutes. This method is great for maintaining their crispy edges.

• Oven: Used to bake the potatoes at the specified temperature to achieve the desired texture and doneness.

• Sharp knife: Essential for making thin, even slices across each potato without cutting all the way through.

• Baking sheet: Provides a flat surface for placing the potatoes in the oven, ensuring even cooking.

• Pastry brush: Used to brush olive oil and melted butter onto the potatoes, ensuring they are well-coated.

• Mixing bowl: Useful for mixing melted butter and minced garlic before brushing it onto the potatoes.

• Measuring spoons: Ensures accurate measurement of ingredients like salt, pepper, olive oil, and butter.

• Garlic press: Handy for mincing garlic cloves quickly and efficiently.

• Chopping board: Provides a safe and stable surface for slicing the potatoes and mincing the garlic.

• Tongs: Useful for handling the hot potatoes when brushing with butter and garlic, and for serving.

• Cooling rack: Optional, but can be used to let the potatoes rest briefly after baking to maintain their crispiness.

Pre-slice potatoes: Slice the potatoes the night before and store them in water to prevent browning.

Use a microwave: Start cooking the potatoes in the microwave for 5-7 minutes before transferring to the oven.

Pre-mix seasonings: Combine olive oil, salt, and pepper in advance to quickly brush onto the potatoes.

Mince garlic ahead: Mince the garlic and store it in the fridge to save prep time.

Batch cooking: Cook multiple potatoes at once and reheat leftovers for a quick meal later.