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.
Servings: 6 servings
Calories: 437kcal
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
- chives*
- bacon*
- sour cream or greek yogurt
- cheddar cheese shredded
- butter
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.
- Place potatoes on baking sheet or roasting pan. 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.
Nutrition
Calories: 437kcal | Carbohydrates: 65g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 72mg | Potassium: 1567mg | Fiber: 8g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 73mg | Calcium: 65mg | Iron: 3mg