Roasted Potatoes | Hasselback Potatoes

Roasted Potatoes | Hasselback Potatoes

Details

These fancy potatoes are drizzled with olive oil and butter and baked until golden. Sliced almost all the way through, they easily capture sauce and make for fantastic presentation.
  • Serves: 8
  • Active Time: 25 mins
  • Total Time: 1 hr
  • Views: 31,812
  • Success: 100%

Steps

Step 1: Cutting the Potatoes

• 2 lb small white potatoes

Method

Preheat the oven to 375° F (190° C).

Note: When choosing the potatoes, try to make sure they are all roughly the same size.

Using a small pairing knife, cut each potato across the width, into about 1/4" -inch slices. Stop just before you reach the bottom, so the potato stays intact at the base.

Step 2: Prepping and Baking the Potatoes

• 2 to 4 tbsp non-dairy butter
• 1 to 2 tbsp extra-virgin olive oil
• few sprigs of thyme or rosemary
• 3 small bay leaves

Method

Place the potatoes onto a tray.

Rub a bit of room temperature butter onto each potato. Drizzle with the olive oil and toss gently to coat. Season well with salt and pepper to taste.

Scatter a few sprigs of thyme or rosemary onto the surface of the potatoes and place a few bay leaves on top.

Place into the oven and bake for approximately 25 minutes, or until they start to slightly brown underneath.

Step 3: Flipping the Potatoes

Method

Once the bottoms of the potatoes have browned slightly, flip them over and return to the oven for another 20 minutes or so, or until a knife inserted into the potatoes easily glides through.

Step 4: Serving the Potatoes

Method

To serve the potatoes, drizzle with any melted fat from the baking tray or with more extra-virgin olive oil.

Toss and season with more salt and pepper, if desired. Transfer to a dish and serve immediately.

10 Comments

  • Liz S
    Liz S
    These potatoes looked very artistic . I mis-timed my dinner and they ended up cooking an extra 20 minutes, which made then browner looking. We actually liked that taste and will perhaps "overcook" next time too. Nice to have the flexibility. I also liked the tip in the blog to put chopsticks on either side to prevent cutting down too far. That worked really well.
  • Alia K
    Alia K
    I really enjoyed making these potatoes. They come out crispy throughout from the skin to the individual slices. A wonderful addition to any dinner table. Chopsticks either side is an awesome tip... I might try this with larger potatoes too.
  • Rick M
    Rick M
    I had a hard time getting spice and taste through the whole slice of potato. I used olive oil with salt, dill and pepper. I did have a problem getting the slices to keep from breaking apart because I wanted the whole slice to have more tast. Any suggestions beyond coming to chef school?
  • Kimberley S Rouxbe Staff
    Kimberley S
    It will be difficult to get the seasoning in between the slices without breaking the potatoes. For more flavor, you can gently toss the potatoes with more herbs/spices or a vinaigrette once they are finished roasting. Once you practice a few more time and hone up your knife skills this will become easier for you. That's what Rouxbe is here for, we focus on teaching skill and technique. Our focus is not on individual recipes. So much freedom is gained by learning these skills...and once you know these basics, you'll have the freedom to look at a recipe, understand the techniques that are being used and know how to add your own twists. Recipes merely become ideas for flavor combinations. We can't stress skill and technique enough. There is plenty of good information in the lesson on How to Roast Vegetables, which will give you ideas on how to add more flavor to roasted vegetables once they are done. Happy learning & cooking! Cheers!
  • Ronnie H
    Ronnie H
    America's Test Kitchen suggests rinsing the sliced potatoes to remove excess starch before seasoning as this allows the slices to separate and accept more flavoring.
  • Ann K
    Ann K
    I cooked the potatoesa little longer than specified and they were absolutely delicious. I served them with Buttered Cabbage and Brown Sugar and Thyme Pork Chops, I made a pan sauce with the sucs from the pork, adding shallots, deglazing with a little white wine and stock, finishing with butter. I was a little concerned the whole meal would be too buttery, but it all came together beautifully.
  • Ken R Rouxbe Staff
    Ken R
    Great work, Ann! You can always reduce the butter a bit and replace with olive oil if you'd prefer. They will still taste great.
  • Rosana P
    Rosana P
    I did this recipe yesterday and it was a hit! Delicious and very beautiful. And fun! Everybody loved and talked about it for the whole meal. And there was pork chops on the table. It is a difficult thing to overshadow a pork chop! It is amazing... how easy! The only thing it took much longer to get ready in my oven but it was not a problem. I am very busy at work and I didn't have much time to follow the classes lately. But everybody has to eat, right? So, I am using every opportunity to practice the things I have already. Success... thanks to you Rouxbe!
  • Evelyn S
    Evelyn S
    Hi. Does this work best with white potatoes, or would Yukon Gold work okay as well?
  • Ken R Rouxbe Staff
    Ken R
    Yukon gold are great all purpose potatoes, so you can use them in nearly any application that calls for potatoes! In this case however, just be sure to buy smaller potatoes. Cheers!

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