Hasselback Potatoes

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These easy Hasselback Potatoes turn simple russets into crispy, golden, fan-cut potatoes with lots of room for your favorite toppings.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Side Dish

Cuisine: American

Total Cost: $3.45 recipe / $0.86 serving

Servings: servings (one potato each)

Calories: 414kcal

Author: Melissa Nolan

Equipment

Sheet Tray
Chopsticks
Small Bowl
Pastry Brush

Ingredients

4 large russet potatoes washed and dried (about 3.5 lbs, 1620g) $3.14
¼ cup vegetable oil 2oz., $0.17*
1 tsp kosher salt divided, $0.04**
½ tsp black pepper divided, (freshly cracked) $0.08
½ tsp garlic powder $0.02

Instructions

Gather and prepare all ingredients. Preheat the oven to 425°F and line a sheet tray with parchment paper. Wash and dry the potatoes.
Lay the potatoes with their flattest side on the cutting board. Place a chopstick or similar-sized kitchen utensil lengthwise on either side of the potato.
Using a sharp knife, make several 1/8-1/4 inch cuts along the potato, avoiding cutting all the way down and through the potato. The chopsticks should help prevent you from fully cutting the potato.***
In a small bowl, whisk together the oil, salt, pepper, and garlic powder.
Place the potatoes on the sheet tray. Brush the potatoes all over with about half of the oil blend, making sure to stir the oil to ensure you’re getting the seasoning on the brush.
Bake for 35 minutes, until potatoes start to get tender and the cuts on the potatoes start to separate. Pull the sheet tray from the oven and baste the potatoes with the remaining oil again, trying to get in between the layers. Make sure to get all of the seasoning from the bowl. Return to oven for an additional 35 minutes.****
Test the middle of the potatoes with a paring knife, fork, or toothpick for doneness. Serve warm or at room temperature and garnish with your favorite toppings.

See how we calculate recipe costs here.

Notes

*I use vegetable oil for the price and availability. You can use any oil you already have on hand. You can also use butter (which adds flavor), but I recommend using it only the second time you baste the potatoes, towards the end of the cooking process. Butter has more water content and won't crisp the potatoes as much as other oils, and also might burn.

**I like to use kosher salt here because I'm able to see the granules and make sure I'm coating all of the potatoes evenly and generously.

***Take your time when cutting the potatoes. Placing chopsticks along each side will act as a guide and help prevent you from slicing all the way through. Just be extra careful at the very beginning and end of each potato, where the chopsticks offer less protection, and it's easiest to cut all the way through.

****The cooking time for the potatoes really depends on their size! If they are smaller, start with less time, and if they’re huge, you’ll have to add more.

Nutrition

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