Crispy skin, creamy middles, Hasselback potatoes make for a unique and delicious side dish that everyone enjoys.
First of all, what is a Hasselback potato? Or, as I like to call them, Pillbug Potatoes?
It’s a side dish that gets it’s name from a Swedish restaurant, Hasselbacken. The potatoes are sliced, seasoned, and popped into a hot oven until the edges are crispy and the middle is creamy like a baked potato.
I know, you are so ready for it.
I can’t think of a more easy, yet tempting, potato side dish. Maybe twice baked potatoes, but that isn’t as easy as making Hasselback potatoes. You slice ’em up, drenched ’em in seasoned melted butter, and in an hour you have this savory, salty, garlicky, crispy yet creamy side to go with dinner.
It looks difficult, but even the cuts are quick and easy. All you need are two utensil handles or chopsticks with the potato between, so you don’t cut all the way through. See? Easy as pie.
- 4 Russet potatoes
- 4 tbsp unsalted butter, melted
- 4 tbsp vegetable or olive oil
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp parsley
- Dried or fresh parsley
- Sea Salt
- Preheat oven to 425 degrees F. Clean and dry the potatoes, then place your first potato between chopsticks or handles. Using a sharp knife, cut thin slices, about ¼-inch each, making sure to leave about ½ inch of the bottom intact. Repeat with all the potatoes and place them on a baking sheet or in a cast iron skillet.
- Mix the butter and oil with the salt, pepper, garlic, and parsley together and use about half the mixture and a brush to cover the potatoes from top to bottom. Bake for 25 minutes.
- After 25 minutes, brush the last half of the butter mixture on the tops and sides of the potatoes and bake for another 20 minutes. This ensures crispiness.
- Remove after 40 minutes and garnish with sea salt and more parsley.