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.
No ratings yet
Print Recipe Pin Recipe Add to Collection
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

  • 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 cue to stop slicing.
  • 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