Hasselback Potatoes

Hasselback Potatoes

Chef Tyler
Cook time: 90 mins
Servings: 2
Difficulty: Beginner

Let's take your potato game up a notch with our Hasselback Potatoes. These spuds are not your ordinary taters – we've sliced them thinly, leaving them still connected, and then roasted them to crispy perfection. The result is a fantastic fusion of crispy edges and tender insides. A sprinkle of Balinese Truffle Salt and a drizzle of butter make these potatoes the epitome of comfort food with a gourmet twist. It's time to elevate your potato experience!

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What you'll learn

  • Master the art of precise slicing with the help of chopsticks to get the signature hasselback look.
  • Achieve the coveted crispy exterior and soft, fluffy interior that defines these delectable spuds.
  • Create a decadent butter baste, a key element that ensures it's richly flavored and succulent, enhancing its taste and overall appeal.

Mise En Place

Knife
Chopping Board
Wooden Spoon
Large Pot with Lid
Pastry Brush
Spoon
Sheet Tray
Knife
Chopping Board
Wooden Spoon
Large Pot with Lid
Pastry Brush
Spoon
Sheet Tray

Shopping List

Russet potatoes, 2x

Clarified butter, 6 tbsp

Rosemary, 2 sprigs

Garlic, 2 cloves

Balinese Truffle Salt, to taste

Prep

  1. Preheat the oven to 450°F.
  2. Wash and dry the potatoes.
  3. Place the potatoes onto a cutting board and slice 1/2” off of the long side to give you a flat, stable base. Place on the cutting board, cut side down.
  4. Place chopsticks or wooden spoons on both sides of the potato.
  5. Cut thin slices into the potato, using the chopsticks to keep your knife from going all the way through. This will create the layered effect in the hasselback potatoes.

How to cook

  1. Place the clarified butter into a small pot and melt over low heat. Add the rosemary and a few cloves of garlic en chemise (smashed but with skin still on) to the pot to infuse the flavor.
  2. Brush the potatoes with the clarified butter, season them with Balinese Truffle Salt, and transfer them to the oven for 30 minutes.
  3. After the potatoes have cooked for 30 minutes, remove them from the oven, brush them again with the clarified butter, and place them back into the oven for 15–20 more minutes or until they are golden brown, delicious, and cooked through.
  4. Plate up those beautiful hasselback potatoes with a finishing touch of Balinese Truffle Salt.