How to Bake a Hasselback Potato
The seasoned Hasselback potato turns out crispy on the outside and tender on the inside. Almost like thick potato chips, but better! Cool kitchen hack.
Servings: 2 servings
- 2 russet potatoes (medium, about 6"in length)
- 1 tbsp bacon fat or olive oil
- seasoning and herbs of choice
- 2 tbsp butter or olive oil to baste
Preheat the oven to 425°
Line the baking sheet with either aluminum foil, parchment paper or a silicone mat.
Slice off a thin portion of the side of the potato and set aside.
Place the potato on the flat cut side and using chop sticks or wooden spoons, place one on either side of the potato. Make 1/8” thick slices, cutting down to the chop stick or wooden spoon.
Place the potato slice flat side down on lined baking tray and place the sliced potato on top of the slice. This will make the potato fan out on the arch.
Lightly brush with the compound butter, olive oil or butter over the slices and get in and around each slice as best you can. Season with kosher salt, fresh cracked pepper or seasoning of choice.pepper.
Bake for 30 minutes, baste with butter and continue baking for another 30 minutes. Potatoes will be crispy and golden brown. Top with fresh herbs and serve.
Calories: 370kcal | Carbohydrates: 44.3g | Protein: 5.2g | Fat: 20.1g | Saturated Fat: 4.4g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 12.7g | Cholesterol: 6.1mg | Sodium: 22.2mg | Fiber: 3.2g | Sugar: 1.5g