Hasselback Potatoes
Hasselback potatoes are thinly sliced Yukon golds baked with olive oil and herbs, delivering crispy edges on top and creamy centers below. The key is layering oil and seasonings between each slice for maximum flavor.
Hasselback potatoes are thinly sliced Yukon golds baked with olive oil and herbs, delivering crispy edges on top and creamy centers below. The key is layering oil and seasonings between each slice for maximum flavor.
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Prices vary by store
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Arrange potatoes on a cutting board and cut thin slices crosswise into the potato, stopping short of the bottom so that the potato stays intact. To help, you can place two large chopsticks or wood spoons on either side of the potato to create a buffer so that you don't cut all the way through. Repeat with the remaining potatoes and transfer to a Suvie pan.
Rub potatoes all over with half the oil and sprinkle with salt and pepper. Place potatoes in the top of your Suvie, input settings, and cook now.
After 30 minutes, remove potatoes from Suvie and brush with remaining oil, pulling slices apart gently to ensure you get oil between each slice. Sprinkle interior or potatoes with salt and pepper. Return to Suvie.
After the cook, remove potatoes from Suvie, sprinkle with herbs, and serve.
Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven for 10–15 minutes until warmed through.
Place chopsticks or wooden skewers on either side of the potato to act as a depth guide, then slice perpendicular to the cutting board. The sticks prevent the knife from cutting through the bottom.
Yes, slice and assemble them up to 4 hours ahead, cover with plastic wrap, and refrigerate. Add 5–10 extra minutes to baking time if starting from cold.
Medium Yukon golds (about 2–3 inches long) are ideal. Smaller potatoes cook faster and more evenly; very large ones may have raw centers.
The exterior should be golden brown and crispy, and a fork should pierce the thickest part with no resistance. Baking typically takes 35–50 minutes at 400°F.
Yes, melted butter works well and adds richness, though olive oil crisps the exterior better. Use the same amount (4 tbsp).
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