Hasselback Potatoes are one the the easiest potato recipes yet also one of the most delicious. They’re great in the oven or on the grill!
Hasselback Potatoes is one of those recipes that’s so easy to make yet, oddly, I always forget about it, often just tossing whole russets in the oven. It wasn’t until my dear friend Daniel posted a photo on Facebook awhile back that I remembered them. So this post – and therefore this recipe – is dedicated to Daniel, his beautiful wife Kristi and family.
Longtime friends are the best, aren’t they?
Daniel and I used to pal around in our mid-twenties, back in my Newport Beach days. I was renting a little guest house that was thisclose to the sand; the only thing in the way was the main house itself. It was so close that I’d fall asleep to the sound of the waves. It was a small thing – it didn’t even have a kitchen sink! – but I loved it. It was then and still is one of my favorite places I’ve lived. Although Dan and I were friends long before then and even longer after, when I think of him I always think of that little “house” and how we used to drink red wine, smoke cigarettes (no judging! I was in my twenties :) and we’d read book after book out loud to one another. Prozac Nation was a big one and a book of poems and short stories someone had given me. We’d talk about life and love and hopes and dreams for hours. That was the year that Titanic was released and I was a firm believer that true love was just around my corner. That was also the year I met my husband :)
Life has changed so much since those carefree days. I’ve moved to the other side of the country, became a mother, taught myself to cook and am soon to be divorced. (I know, this is the first time I’ve shared that little tidbit of personal information publicly, but it’s time.) It’s been a very long, at times brutally tough 18 months and there were many days I didn’t think I’d be able to face yet another sunrise. Yet I am still standing and – dare I say? – beginning to thrive again. I still believe in love and I still believe in the good in myself and the world around me. And I still smile when I think of my beach days :)
So it’s fitting that I made these Hasselback Potatoes because Dan reminded me about them. I did a forehead-slap when I saw his photo and immediately put them on my “why haven’t I made this in so long” recipe list. Sadly, with all the other recipes on that list, it did take me awhile to get to them. But Hasselback Potatoes are always worth the wait and I know you’re going to love them!
If this is your first time making Hasselback Potatoes, the most important thing you’ll need to know is to lie the handle of a wooden spoon lengthwise up against the potato when slicing them. This will prevent you from cutting all the way through the potato and will keep them intact. The potatoes will separate a bit while cooking – a good thing because this will allow you to get some cheese down into the crevices. I used a chipotle sour cream on mine but regular will do just fine. And be sure to season these bad boys well – it makes all the difference!