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!
- 4 russet potatoes, cleaned
- 1/3 cup butter, melted
- 2 tablespoons vegetable or canola oil
- a few large pinches of kosher salt
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons adobo sauce (from a can of chipotle peppers)
- 1/2 cup crumbled bacon
- a few tablespoons chopped chives
- Preheat the oven to 400F.
- Place a wooden spoon a cutting board. Place one potato right next to the spoon and, using the spoon as a guide, make slices across the width of the potato, stopping at the wooden spoon so you don't cut all the way through. Repeat with remaining potatoes and place in a baking dish.
- Mix together butter and oil (the oil will increase the smoke point of the butter, preventing it from burning in the oven, for this reason don't use olive oil). Slowly pour 1/2 of butter mixture over potatoes, taking care to get some between the slices. Season well with kosher salt.
- Roast potatoes until cooked through and soft all the way through, about an hour to an hour and 20 minutes, depending on the size of your potatoes, adding remaining butter/oil mixture halfway through cooking time. When cooked completely, remove from oven and sprinkle cheese over the top, pushing some down between the slices. Place back in oven for another five minutes or until cheese is melted.
- Stir together sour cream and adobo sauce. Top potatoes with chipotle sour cream, crumbled bacon and chives.