Recipes 4 min read
Garlic Butter Hasselback Potatoes with Crispy Edges
It’s time to celebrate the humble potato. Skip the green food coloring and serve something genuinely comforting and satisfying. Pull out a tried-and-true potato dish, cue some lively Irish music, and enjoy a warm, hearty meal with friends and family.
Scroll down after the recipe for a short excerpt of a poignant poem by William Butler Yeats.
Hasselback potatoes are an easy way to make a simple side feel special. Thinly sliced almost to the bottom so the potato fans open like an accordion, they combine the best qualities of roasted and baked potatoes. The exposed edges crisp up while the centers stay tender and creamy. The result looks elegant and tastes like you put in a lot more effort than you actually did.
The classic version of Hasselback potatoes is sometimes prepared peeled and coated with breadcrumbs, but keeping the skins on adds texture and flavor. Adding thin slices of garlic between the fans gives a mellow roasted garlic note throughout the potato.
These Garlic Hasselback Potatoes will easily outshine most other sides. Though the dish originates in Sweden, it’s universally loved and makes a wonderful accompaniment to many meals. Slàinte!
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Garlic Hasselback Potatoes
Ingredients:
- Desired number of potatoes (Russets or Yukon Golds), scrubbed
- Garlic cloves — about one clove per potato, peeled and thinly sliced
- Butter — 1 tablespoon per potato
- Olive oil, for drizzling
- Salt and freshly ground black pepper, to taste
Optional:
- Grated cheese such as Cheddar, Monterey Jack, or Colby
- Minced fresh parsley
Preheat the oven to 425°F (220°C). Drizzle about a tablespoon of olive oil into the bottom of a rimmed baking dish large enough to hold the potatoes with a little space for them to fan out while baking.
To slice each potato, lay an unsharpened pencil, wooden spoon handle, or dowel lengthwise on each side of the potato to act as a guard. Starting at one end, make thin slices about 1/8 to 1/4 inch apart, cutting down until the knife hits the guides so you don’t slice through the potato. Repeat until the whole potato is sliced into even “fans.” Tuck thin garlic slices into the gaps every two or three slices. Break the butter into small pieces and dot the top of each potato with about 1 tablespoon. Season with salt and pepper and drizzle roughly 1 teaspoon of olive oil over each potato.
Place the baking dish in the oven and bake for about 40 minutes to 1 hour, depending on potato size, until the edges are crisp and golden and the centers are tender when pierced with a fork. If using cheese, sprinkle it over the potatoes during the last 5–10 minutes of baking so it melts and browns slightly. Remove from the oven, transfer to a serving platter, and finish with a sprinkle of minced parsley if desired.
These Garlic Hasselback Potatoes are easy to adapt: swap herbs, add paprika or Parmesan, or brush with melted garlic butter for more richness. They make an attractive centerpiece for a holiday table or a cozy weeknight dinner.
~~
“Had I the heaven’s embroidered cloths,
Enwrought with golden and silver light,
The blue and the dim and the dark cloths
Of night and light and the half-light,I would spread the cloths under your feet:
But I, being poor, have only my dreams;
I have spread my dreams under your feet;
Tread softly because you tread on my dreams.”William Butler Yeats
Garlic Hasselback Potatoes
Rebecca Lindamood
Ingredients
- Ingredients:
- Desired number of potatoes Russets or Yukon Golds, scrubbed
- Garlic cloves –numbering the same as your potatoes- peeled and thinly sliced
- Butter 1 tablespoon per potato
- Olive oil for drizzling
- Salt and freshly ground black pepper to taste
- Optional:
- grated cheese such as Cheddar, Monterey Jack or Colby
- minced fresh parsley
Instructions
-
Preheat oven to 425°F. Drizzle about a tablespoon of olive oil over the bottom of a rimmed baking dish large enough to hold your potatoes comfortably with a little room for the potatoes to fan out as they cook.
-
Place a new, unsharpened pencil (or wooden spoon handle or dowel) on either side of a potato, lengthwise. Starting at one end, slice down until the knife reaches the pencils. Repeat the slices at 1/8-to-1/4 inch intervals until you reach the other end of the potato. Tuck the thin pieces of garlic into the potato “fans” about every third slice or so. Break the butter into pieces and dot the top of each potato with about 1 tablespoon. Sprinkle with salt and pepper and drizzle about 1 teaspoon of olive oil over each potato.
-
Pop the baking dish into the oven and bake for about 40 minutes to 1 hour, or until the potatoes are crispy on the outside and tender on the inside. Transfer to a serving plate and sprinkle with desired optional toppings.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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