Hasselback Potatoes
Here’s a pretty impressive-looking (and awesome tasting) recipe, which is a bachelor’s take on the Swedish version of a “baked potato”. It’s like french fries without the fried! I’m proud of this one…
Make sure you have a sharp knife, your cuts will be easier and more accurate. Take a look:
NOTE: Makes 1 serving: 300 Calories, 25g Fat, 26g Carb, 4g Protein.
Cook Time:
1 hour
Ingredients:
4 medium potatoes (on the smaller side)
2 tablespoons minced garlic (or garlic powder)
2 tablespoon olive oil
2/3 of a stick of butter
Sea salt (or regular salt if you don’t have sea salt)
Pepper
What You’ll Need:
1 baking pan
TIP: If you have a large serving spoon, place the potato in the serving spoon before you cut. Cut down to the lip of the spoon – might make it easier to not cut through the potato.
Directions:
- Preheat the oven to 450 degrees.
- Slice the potatoes into 1/8″ slices but do NOT cut all the way through the potato, leave a little at the bottom so it stays together (see tip above).
- Place the potatoes on a baking sheet. NOTE: cover the baking sheet in tin foil for virtually no cleanup at the end.
- Spread the 2 tablespoons of garlic (minced or powder) evenly over the 4 potatoes.
- Melt the butter. Add 2 tablespoons olive oil to the butter.
- Spoon the butter mixture evenly over the potatoes.
- Cook for 40-50 minutes, or until the outside is crispy and the interior is tender (could go as long as an hour).
- Take them out and add salt and pepper to taste!
They make an awesome companion to that burger you’ve been thinking about all day. Do work! Enjoy, dudes!
14 Responses to “Hasselback Potatoes”
On January 18, 2010 at 11:30 pm
these were bomb. this site is cool keep up the good work
On January 18, 2010 at 11:44 pm
Thanks brotha! Glad you dig the site, definitely more to come ASAP. Im working as fast as I can! hahaha.
On January 19, 2010 at 10:52 pm
super good! so i made the liquid part as instructed but poured it over two potatoes. I combined garlic powder with 2 fresh cloves. Half way through cooking, i took the remaining stick of butter cut into thin slices and placed between some potato slits. I cut my potatoes on a big spoon, that was clever. Super good. Oh, then when they were ready i took the pool of butter/oil and dumped that on top too. I’m not the most healthy i suppose. SOOOOO Awesome.
On January 19, 2010 at 10:53 pm
I said super good twice. oops. well they are.
On January 19, 2010 at 11:04 pm
Hahaha amazing. I ate mine for DAYS after I made them.
Did I tell you to do the spoon trick!? I think I’m gunna add that tip to the recipe.
On January 22, 2010 at 11:28 am
I re-heated last night and put shredded cheddar between the slices. When it was ready all the slices pulled apart easily and i ate with my hands.
On January 23, 2010 at 3:52 am
I did the same thung! Try sprinkling some grated or shredded Parmesan when you make the potato next time for something different.
On March 10, 2010 at 10:15 am
Hey Brandon,
tried these. Couldn’t stop.
Also try them sprinkled with sesame seeds & olive oil.
On March 11, 2010 at 1:29 am
David thats awesome! Glad you enjoyed, dude. Im gunna try them that way next time – i’ll let you know how they turn out.
On January 22, 2011 at 10:50 am
Brandon… these were amazing!
On May 13, 2011 at 4:48 pm
pro-tip:
cut the potato in half length-wise
put a disposable chopstick (wooden) on each side of the potato half and cut down until you hit the chopstick, leaving a perfect 1/4″ or so at the bottom of the potato.
do this to both potato halves and you’re now a pro
On April 13, 2012 at 5:54 pm
Mike – Please explain better. I have no idea what you are trying to say.
On April 13, 2012 at 5:55 pm
You say these aren’t fried, but they are totally fried in that oil and butter – still doesn’t make it any less tasty! Excited to try it.
On April 13, 2012 at 5:57 pm
they are 100% not fried….they’re baked!
And mike was saying that you should put chopsticks on either side of the potato so that you dont slice all the way thru. good call mike!
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