Hasselback Potatoes

I spotted a picture of these potatoes on Photograzing the other day, which reminded me of when I’d read about them on Orangette’s blog a few months back. They couldn’t be easier to make, and you probably have everything you need on hand. Basically, you slice a potato into thin accordion slices, tuck garlic in between the slices, and sprinkle with extra virgin olive oil, freshly ground black pepper, and crunchy sea salt (regular salt would work, too). I also topped each potato with just a tiny bit of butter. The potatoes were simple, but tasty. They got crunchy at the edges, like shoestring french fries, or even potato chips, while the center of the potatoes stayed soft and creamy. I used yukon gold potatoes, but I think any starchy (not waxy) potatoes would work. You end up with some kind of cross between potato skins and mashed potatoes. Very tasty!

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Hasselback Potatoes

  • 6 Medium Size Potatoes
  • 2 Cloves Garlic, minced
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Butter
  • Maldon Sea Salt Flakes
  • Freshly Ground Black Pepper


1. Preheat the oven to 425. Put the potato on a cutting board and trim a strip off of one long side of the potato, to create a stable base for slicing. Place the potato on the board flat side down. Start from one end of the potato, and carefully slice about 3/4 of the way through, at about 1/4 inch intervals.

Arrange the potatoes on a cookie sheet and insert the garlic in between the slits. Scatter some butter on top of each potato, then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft and tender.

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