Hasselback Potatoes

Baked potato meets french fries meets mashed potatoes? Add bacon, cheese, and sour cream for a loaded version or simply butter and salt. This technique works on any potato, but we prefer the larger baking potatoes here.
Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 437 kcal

Equipment

  • Chef's Knife
  • Baking Sheet

Ingredients
  

  • 6 large potatoes* Yukon, Russet, or any potato will work
  • 6 tbsp lard* or olive oil, butter, or fat of choice
  • salt + pepper to taste

Optional Toppings

Instructions
 

  • Preheat oven to 425.
  • Scrub, rinse, and dry potatoes. Skins on highly recommended.
  • Cut slits about ¼ to ⅛ inch apart, as consistently as possible. You can rest the potato between wooden spoons, pencils, etc as a way to stop it from moving and also as a guide to prevent slicing all the way through the potato.
  • Brush the potato with half of your chosen fat. (Melt the fat if necessary)
  • Season with salt and pepper. Don't be shy.
  • Bake for 30 minutes on the middle rack. Remove from oven and top with remaining fat. Rotate the pan and return to oven for 30 - 40 more minutes until you get crispy edges.
  • Top (bake for additional 5 minutes if desired with toppings on), and serve warm.

Notes

Nutritional Data includes all topping options.

Nutrition

Calories: 437kcalCarbohydrates: 65gProtein: 9gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 21mgSodium: 72mgPotassium: 1567mgFiber: 8gSugar: 3gVitamin A: 83IUVitamin C: 73mgCalcium: 65mgIron: 3mg
Keyword potatoes