Hasselback Potatoes

This is such a fun way to cook a baked potato! It’s a cross between a baked potato, potato skins and fried potatoes.

And – you can be so creative with them!

I’m gonna give you the basics and you can create your own tater!

Start with a basic baking potato (sweet potatoes would work beautifully too!).


Balance the potato on two wooden skewers. This will prevent your knife from slicing all the way through the potato. Cut the potato into thin slices not cutting all the way through.

Drizzle the potato with two tablespoons of olive oil making sure the oil drizzles in between the slices.

Season with your favorite seasonings – again, making sure the seasonings get in between the slices. Today I used garlic salt, oregano, Parmesan cheese, kosher salt, smoked paprika and cracked pepper.

Bake at 425 degrees for about 45 minutes. The potatoes will be crunchy on the outside and tender on the inside.

Top with more seasonings, cheddar cheese, chili, Parmesan cheese or sour cream and chives like I did.

Experiment! Chili powder, your favorite barbeque rub, spice mix – the potato is your palette!

Hasselback potatoes make a sexy side dish to your favorite entree or are a great meal by themselves.

What I was making a year ago: SHORT RIBS

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