Hasselback potatoes are the lovechild of baked potatoes and roasted potatoes. Use this easy Hasselback potato recipe to make a dish perfect for an evening meal or side dish for a gathering
Those in Sweden and across the pond will know these potatoes well, but they’re virtually unknown in other places. I’m not sure why since they’re easy to make and combine all the things we love about potatoes. Fluffy interiors, crispy skins, and a dish that goes well at practically any meal. Though this is a very easy Hasselback potato recipe, you can jazz them up by placing all kinds of delicious ingredients in the cut slices including cheese, garlic, and herbs. Leaving them out and spreading the potatoes out will give you far more crisp to your spuds though. You can always serve them with extras once they’ve baked.
The best Hasselbeck potatoes
In my humble opinion, there are three secrets in making the best Hasselback potatoes. First of all, choose the right kind of potato. Any type meant for baking or roasting will do so go for your russets and jacket potato types. If you grow your own, you’ll have a lot more varieties to choose from.
Next, take the time to peel the potatoes unless you’re using tender skinned early potatoes. Not everyone likes eating tough skins and the potatoes will brown up to an edible golden crust if you take the skins off.
Lastly, bacon drippings. Whichever way you make bacon make sure to save the drippings for another meal. Pour them into an old metal tin or mason jar and the oil will keep for months at room temperature. What I do is cook my bacon in the oven on a rack that sits inside a baking tray. The bacon cooks perfectly and the grease drips conveniently into the pan I’ll later use for Hasselback Potatoes.
Hasselback Potatoes Recipe
- 6 large potatoes*
- 6 tsp of either bacon drippings, olive oil, or groundnut oil
- 1 tsp sea salt
* I used Maris Piper potatoes for this recipe, a good all-rounder.
- Preheat oven to 400°F (200°C/180°C for fan assisted ovens)
- If you’re using bacon drippings, heat it until it’s liquid. You can do this directly in the pan you’re going to be baking the potatoes in.
- Peel the potatoes and then slice them across the top about halfway to 3/4 the way through. Place them into a large bowl.
- Pour the oil over the potatoes and gently turn the potatoes until all the sides are coated in oil. Place the potatoes sliced side up on the baking tray and then drizzle any remaining oil over the tops. Sprinkle with sea salt.
- Bake for about an hour or until the skins are golden brown and the slices begin to make the potatoes fan out. Serve immediately with your choice of toppings (but with bacon drippings you don’t really need any!)