I know it’s weird but whenever I see Hasselback potatoes, I think of David Hasselhoff. Get it? For you young ones, he starred in Baywatch back in the 90’s, as a hunky lifeguard. I’m talking 8-pack.
Baked Hasselback Potatoes are not a new thing. If you browse as many food sites as I do, you will see them pop up from time to time. They definitely take potatoes to a new level, both in appearance and taste.
As you can see, I used medium-sized yellow potatoes. Yellow potatoes are my second favorite potato, right behind sweet potatoes. They are the most versatile potato of them all, as they are great for baking, mashing, and roasting. I love the texture of the slim slices in this recipe. In fact, I found myself wanting to eat the slices one by one with my fingers, instead of digging in with a fork.
These potatoes might look difficult to make, but trust me, they’re not! The number one tip I have though – is to put a small wooden (or whatever you can find) utensil on either side of the potato. When slicing, the utensils will stop the knife from going all the way through the potato. You want the knife to stop just a few millimeters before the bottom so that the potato stays in tact.
Baked Hasselback Potatoes are a pretty versatile recipe. However, it’s important to brush on a fair amount of olive oil and/or butter to the outside of the potato, as well as in the cracks. Use a decent amount of salt and pepper as well, unless you like bland potatoes.
Besides the oil and butter rub, plus the salt and pepper, I sprinkled them with real bacon bits. After the potatoes were done, I sprinkled cheddar cheese, parmesan cheese, and a small dollop of sour cream. You could also use green onions, chives, or any other cheese.
I’m thinking these potatoes would be an amazing side dish for a big juicy steak or pork chop. Pair it with a salad and a bottle of wine, and you pretty much have a perfect meal. Well, maybe you should add some whole wheat honey bread (plus butter) and a couple of monster cookies too.
These potatoes are great leftover and still look just as pretty after warming them up in the microwave.
A unique spin on a simple potato - sliced thin with an olive oil/butter rub, salt and pepper, topped with bacon and cheese.
- 8 medium yellow potatoes cleaned
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- salt and freshly ground pepper to taste
- 1/3 cup REAL bacon bits or use any bacon
- 1/3 cup parmesan cheese
- 1/3 cup shredded cheddar cheese
- sour cream for topping
- green onions for topping
Preheat oven to 400 degrees and prepare baking sheet with parchment paper.
Take one potato at a time, and placing it between two wooden utensils, slice thin slits in the potato in the short direction (width). Repeat for all potatoes and place on baking sheet.
Melt the butter in a small dish and add olive oil. Brush mixture on the outside of each potato and in as many crevices as possible. Sprinkle with salt and pepper and then add bacon bits, attempting to get some of the bacon in the crevices as well.
Bake on 400 degrees for approximately 45 minutes, or until the potatoes are fork tender. Remove from oven and sprinkle with parmesan cheese and cheddar cheese.
Serve immediately with sour cream and green onions.