Crispy on the outside, and creamy in the center, the accordian style hasselback potato is a very easy to make side dish guaranteed to have everyone talking!
The hasselback potato has the much coveted crispy edges of your favorite french fries, and a soft creamy “mashed potato” center. And while they look like you’ve spent hours in the kitchen, hasselback potatoes are actually very simple to prepare. Each one is a masterpiece; a single potato, sliced carefully into thin wedges but left joined at the bottom, then baked until the layers fan out into rounds of crispiness. The hasselback potato is carefully basted with your oil of choice once before, and then once again during cooking so that the oil gets into all the nooks and crannies of your potato, and helps it crisp up to perfection!
Invented by the chefs at Restaurant Hasselbacken, in Sweden, the hasselback potato is sometimes called Accordion Potatoes or Pillbug Potatoes.
Remember you can make your slices as thick or as thin as you like as you cut straight down your potato. You can use something like chopsticks or a wooden spoon as a guide on either side of your potato while slicing to avoid cutting right through to the bottom, or you can use a Hasselback Potato Cutting Board which is specially designed for the hasselback potato aficionado.
You will need:
1 Medium Size Potato per person. Any potato will do. I’ve used Yukon Golds or Russets, but red potatoes, or even tiny new potatoes will work. (If you use small potatoes make sure to adjust your cooking time accordingly)
2 Tbsp Fat of Choice per potato: Olive Oil, Butter, Coconut Oil, Lard or Tallow
Freshly Ground Black Pepper
Preheat the oven to 425ËšF. Carefully wash and dry the potatoes. Use a chopping board or Hasselback Potato Cutting Board. Carefully cut straight slits in the potatoes, leaving the bottom intact. Try to evenly space the slices 1/8-inch to 1/4-inch apart. Brush the potatoes with approximately half your fat of choice. Don’t worry about getting oil between the slices yet. Place your potatoes into a baking dish, and season with sea salt and pepper. Bake the potatoes for about 30 minutes, then remove the pan from the oven and brush the potatoes again with fat â€” making sure some of the fat drips down into the space between the slices. Bake another 30-40 minutes, until the potatoes are crispy on the edges and easily pieced in the middles with a knife. Enjoy!
Prefer to use a sweet potato instead? Check this out!