Of course! Sliced baked potatoes, often called Hasselback Potatoes, are a stunning and delicious side dish. They’re crispy on the outside, tender and fluffy on the inside, and have all the nooks and crannies to hold melted butter, herbs, and cheese.
This method creates an impressive-looking potato with a fraction of the effort it appears to take.
The Best Sliced Baked Potatoes (Hasselback Style)
Why You’ll Love Them:
· Texture: The ultimate combo of a crispy exterior and a soft, creamy interior.
· Flavor: Each slice gets seasoned, so every single bite is packed with taste.
· Impressiveness: They look like you spent hours, but the secret trick makes them incredibly easy.
Ingredients (for 4 servings):
· 4 medium-sized russet potatoes (similar in size for even cooking)
· 3 tbsp melted butter (or olive oil)
· 2 tbsp olive oil
· 3 cloves garlic, minced
· 1 tsp fresh thyme (or ½ tsp dried)
· Salt and black pepper to taste
· Optional toppings: Grated Parmesan cheese, shredded cheddar, chopped fresh parsley, crispy bacon bits, chives, or a sprinkle of paprika.
The Secret Tool:
You’ll need two wooden chopsticks or two wooden spoons. This is the foolproof trick to prevent slicing all the way through.
Step-by-Step Instructions
- Prep the Potatoes:
· Preheat your oven to 425°F (220°C).
· Scrub the potatoes clean and pat them completely dry with a kitchen towel.
· Place a potato on a cutting board and lay a chopstick along each long side. The chopsticks will act as guards, stopping your knife from cutting through the bottom of the potato.
- Slice the Potatoes:
· Using a sharp knife, make thin, crosswise slices (about ⅛ to ¼-inch apart) along the length of the potato. The chopsticks will prevent you from slicing all the way through, leaving the bottom intact.
· Repeat with all potatoes.
- Season the Potatoes:
· In a small bowl, mix the melted butter, olive oil, minced garlic, thyme, salt, and pepper.
· Gently fan the slices of each potato open slightly. Using a pastry brush (or your fingers), carefully get the butter/oil mixture in between as many slices as you can. Don’t worry about getting it on every single one.
· Place the potatoes on a baking sheet lined with parchment paper. Drizzle any remaining butter mixture over the top.
- Bake:
· Bake for 45-60 minutes, depending on the size of your potatoes. They are done when the outsides are crispy and golden brown and the insides are tender when pierced with a fork.
· Optional: About 10-15 minutes before they are done, you can remove them from the oven and sprinkle Parmesan cheese or cheddar in between the slices. Return to the oven to melt and bubble.
- Serve:
· Carefully transfer the potatoes to a serving plate. Spoon any delicious crispy bits and butter from the pan over the top.
· Garnish with fresh parsley, chives, or a dollop of sour cream.
Pro-Tips for Perfect Sliced Potatoes:
· Choose the Right Potato: Russets are best for their fluffy texture and starchy content, which gets nice and crispy. Yukon Golds will work for a creamier, less fluffy result.
· Precise Slices: Try to make your slices as even as possible for uniform cooking. Thinner slices will become crispier.
· Don’t Rush the Seasoning: Taking the time to get the seasoned butter between the slices is what makes this dish incredible. It flavors the potato from the inside out.
· Crispy Bottom: For an extra-crispy bottom, you can place the potatoes directly on the oven rack for the last 10 minutes of cooking (place a sheet of foil on the rack below to catch any drips).
· Cheesy Variation: For the last 10 minutes of baking, you can carefully pry the slices apart and tuck in thin slices of cheese (like cheddar or Gruyère) for an ultra-indulgent version.
These potatoes are a guaranteed show-stopper that pairs perfectly with roast chicken, steak, or even a simple salad. Enjoy