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Hasselback Potatoes

12/3/2012

 
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The first time I saw these potatoes, I knew they would be an instant hit at my meat-and-potato house. But the recipe I followed led to burning butter and a smoky oven and house. They were good, but I knew there had to be a better way to make them. A few months later, I happened to be watching an episode of Cook's Country on PBS, and it showed me a better way to make them. Gotta love that!

So here are a few tricks:
1. Place a wooden spoon next to the potato while you slice it. Your spoon will stop the knife from cutting all the way through the potato. The first time I did this, I put the spoon under my potato and shockingly sliced right through it. I was confused. Don't be like me.
2. Run water between each slice in the potato to get rid of the starch that acts like a glue. This will lead to better fanning.
3. Microwave your sliced potato for 5-7 minutes to help speed along the cooking process.
4. Brush the top of the potato and in between the slices with olive oil before it goes in the oven. Once it's done, then you can add the butter and cheese and pop it back in the oven until the cheese melts. This will keep your house from smelling like you don't know how to cook (a definite plus when you have dinner guests).
 
There are a million variations you can try with this method. I love putting sharp cheddar cheese on mine, but you could add chives and bacon, garlic, other seasonings, and I've seen it done with sweet potatoes, too. These are a great alternative to the standard baked potato, and when they get crispy on the top and bottom, it almost feels like you're eating a fried potato...without some of those calories! 

Hasselback Potatoes Recipe
Makes two potatoes
Print this recipe

2 large potatoes
2 tablespoons extra virgin olive oil
2 tablespoons butter, melted
1/2 cup cheddar cheese
Kosher salt

Preheat your oven to 425 degrees.

Scrub your potatoes well and place them on the counter next to a wooden spoon. Cut thin slices through your potato, using the wooden spoon to keep you from cutting all the way through it. If you do cut through it, you can use a toothpick to put it back together. 

Run water in each cut to remove the starch. Microwave the potatoes for 5-7 minutes (depending on the size of your potato). Spray a cookie sheet with cooking spray and place the potatoes, cut side up, on it. Brush the olive oil on top of the potato and in between each slice. Bake for 30-45 minutes or until the inside is soft.  
 
Once the inside is soft, drizzle the butter on top of the potato and inside the slices. Place the cheese inside the slices and on top and bake for another 5 minutes until the cheese has melted. Sprinkle with kosher salt to taste and serve.

Tips from Cook's Country
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Gabriela Godoy link
12/3/2012 10:35:23 pm

I LOVE hasselback potatoes!! These definitely look yum!! Thanks for sharing!

Julie @ Sugarfoot Eats link
12/4/2012 02:31:26 am

"The first time I did this, I put the spoon under my potato and shockingly sliced right through it. I was confused. Don't be like me."

I would TOTALLY do that!!

Bonnie Lacey
1/22/2013 09:13:04 am

A sure way NOT to cut through is to lie your potato on two chopsticks or two of anything for that matter high enough above your potato that is equal in size and you will be happy with your results.

Kayle (The Cooking Actress) link
12/4/2012 02:55:13 am

I love all the helpful tips for making hasselback potatoes!!!! These look great, mmm

Mrs. Herb link
12/4/2012 03:03:27 am

I've always wanted to try these potatoes! My hubby claims that "potatoes" are his favorite food group, so I know he would love this :-)

Kelly Senyei (Just a Taste) link
12/5/2012 12:24:22 am

I just stumbled across your blog and am so happy to have found it! Your photographs are stunning and I'm counting down the minutes until I can taste these beauties!

virginia
4/11/2013 06:09:21 am

these are delis after you slice them run the potato under cold water this gets rid of some of the starch and your potato will fan more . this is a tip from cooks that I saw some time ago

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7/28/2013 04:58:09 am

Your tricks fro Hasselback Potatoes Recipe are amazing! Must admit the approach for cooking is very easy and the result is fantastic! It is very tasty and delicious. Thank you a lot for sharing with us.

Karen in Montreal
4/12/2013 11:57:31 pm

These looks amazingly delicious, and I will definitely make them! But if you expect them to be even the tiniest bit less high-fat and calorie-laden than fried or french-fried potatoes, you're deluding yourself. Don't eat them every day, stop worrying and just enjoy!

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6/16/2013 03:07:04 pm

A well-written information and sincere thanks to the author. This has been a great feel for me to visit this blog, go through the contents, and thereby get in touch with a good food item. Thanks a lot and wish you good luck!

http://health.reviewship.com/grow-taller-4-idiots-review/ link
10/28/2013 03:50:14 pm

Run water between each slice in the potato to get rid of the starch that acts like a glue. This will lead to better fanning.

Linda. (Australia )
4/18/2015 09:00:39 pm

Tried them and everyone thought they were wonderful. I served them with T-bone steak and various vegetables thank you for sharing


Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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