Monday, January 14, 2013

Hasselback Potatoes~ Easy Peasy recipe

A couple of days ago I made some Hasselback potatoes and thought I would share the recipe that I used. I had looked up on the internet to see how to make them and ran across several different ways. So I decided that I would just wing it, pull the different ways together and create my own version.

They look very fancy don't you think?
They're really quite easy to make.

~Here's how~

First gather and wash your potatoes and then make thin slices about 3/4 of the way through the potato. Don't cut all the way through.
I sat my potatoes on a wooden spoon, the rounded edge of the spoon helped to stop the knife from cutting too far. (Learned that tip on Food Network) If my potato was too long, I would just flip the potato around after cutting half-way across the length and then start cutting toward the other edge. Kind of like the one sitting in the spoon in the photo below.

The next part you can do one of two ways. You can first blanch the potatoes in boiling water for about 3-4 minutes or you can put them on a baking pan without doing the boiling. It's up to you. We've made these potatoes twice this week and we tried both ways. If you boil them in water first, they don't take as long to bake in the oven. That's the only difference as far as I could tell.

After placing the potatoes on your baking sheet, cut very thin slices of garlic and poke in different sections of the potatoes. Then drizzle olive oil over the potatoes, add some fresh chopped parsley, salt and pepper. Pat a little butter on top in you wish also.

Then place in the oven set to 400 degrees for about 45 minutes. If you boiled your potatoes first, they will take approx. 30 minutes to cook. I kept checking ours with a fork until they were tender enough for our tastes.

That's it~Fairly simple dish that is pleasing to the eyes as well as the palate. I'll be making these again and again. I can just imagine other ways to do them. How about adding a dollop of sour cream on top or drizzling with melted cheese. Sounds yum-mo! 

I hope you enjoy these as much as we have.

Thanks for taking the time to stop by, I appreciate each and every visit!

From the Heart,

Sharing with Debbie Doo's  Wow Us Wednesday and Full Plate Thursday 
Cowgirl Up


  1. Just love your recipe. I will try this. My DH will love it! :)

    Your newest follower! Fabrizia @

  2. Whenever I make these my cuts are always different sizes and sometimes I slice right through by mistake ... opps! Yours look perfectly delicious :) Yum!

  3. I am a potato lover and roasted
    is the best way... I'll be making
    your recipe this week. Thanks
    so much for sharing.

  4. Cook trick with the wooden spoon! These do look sooo yummy. Thanks for sharing...

  5. OOHHH YES! can't beat good ole tators ;-)

  6. Hi Jana,
    I just love your Hasselback Potatoes, they are fabulous. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. These look so yummy! I will be giving them a try. Thanks for sharing. Now following you.


  8. Thanks for sharing your recipe. I'm a potato lover and these look so good!

  9. Oh my gosh, don't know why I haven't heard of these! What a super presentation they would make for a dinner party! Yummy too I bet.
    Thank you so much! I will add that to my list for a dinner party I am planning.

  10. Whoa...these do look mighty delectable, I have to say, and will sure be
    trying them out for sure. We love baked potatoes anyway, but these are
    a lovely variation, and with some sour cream and chives, oh boy!!
    Thanks for sharing this,
    blessings, Nellie

  11. Thanks for the great recipe. 10/10 (The wooden spoon tip works great too!)


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