Hasselback Potato Skillet Bake

By Kat Suletzki
January 19, 2015
45 Comments


Author Notes: A perfect side dish that can also be served as an alternative to hash browns for breakfast.Kat Suletzki

Food52 Review: WHO: Kat Suletzki is a food blogger and photographer from Cambridge, Massachusetts.
WHAT: Our new favorite way to cook Yukon Gold potatoes, sliced and dressed with garlic, butter, and herbs.
HOW: Slice potatoes into 1/8-inch sections nearly all the way through, keeping them connected on one side. Brush the potatoes generously with garlic, herbs, and melted butter, then nestle them into a skillet. Sprinkle with Parmesan cheese and bake until crispy on the outside and soft on the inside.
WHY WE LOVE IT: The lovechild of a potato chip and a baked potato, this hasselback skillet bake combines the best of both worlds; it's crispy on the outside with a creamy center. Either serve the potato as is, letting the buttery herbs speak for themselves, or add a dollop of sour cream or chives into the accordion folds.
The Editors

Serves: 6 to 8
Prep time: 15 min
Cook time: 1 hrs

Ingredients

  • 6 baby Yukon Gold potatoes (any long and narrow waxy heirloom will work) and up to 8, based on skillet size
  • 8 tablespoons unsalted butter, melted
  • 4 garlic cloves, minced
  • 4 tablespoons finely minced herbs (I use parsley, rosemary, and thyme.)
  • 4 tablespoons grated Parmesan (optional)
  • 1 pinch Salt and pepper, to taste

Directions

  1. Preheat oven to 425º F.
  2. Scrub the potatoes thoroughly and remove all the hard bits from the skin, as the skins will be left on.
  3. Slice one thin layer off each potato, along the length, then set aside. This serves as a solid base to rest on while you slice them. Place a potato flat side-down and use a sharp knife to make slices that are about 1/8-inch apart; slice into the potato but not completely through it -- the slices should stay connected at the bottom. (Tip: Place a chopstick on either side of the potato so that you hit the chopstick before slicing all the way through.) Carefully fan out the sliced pieces without breaking them apart. Repeat with each potato.
  4. In a small mixing bowl, combine the melted butter, garlic, and minced herbs. Set aside.
  5. Using a pastry brush, brush the bottom and sides of a cast iron skillet and each potato with the garlic-herb butter mixture. Brush the potatoes generously, making sure to get in-between each slice. Reserve 1/3 of the garlic-herb butter for basting. Nestle the potatoes into the skillet. Sprinkle with Parmesan cheese (if using) and salt and pepper, to taste.
  6. Bake for 1 hour -- basting the potatoes every 15 minutes with the remaining garlic-herb butter -- or until tender on the inside and crisp on the outside.

More Great Recipes:
Potato|Winter|Side

Reviews (45) Questions (0)

45 Comments

Boo February 11, 2018
I made these using russet potatoes. The last 15 minutes, I sprinkled with seasoned breadcrumbs and grated Parmesan cheese and then basted once again with the butter mixture. This was amazing!
 
Tatiana March 27, 2016
I made these as a side for my Easter lamb dinner. I thought I had made too much and would have plenty of leftovers. Nope. They were all gone. I doubled the garlic for my garlic loving family. The Dear Husband said I could make these again any time.
 
Heaven November 21, 2015
I didn't have an iron skillet so I used a Pyrex dish. Worked just fine. These were delish, probably just a little less crispy I'd imagine.
 
Marlene W. October 6, 2015
If you do ahead then place them in a large pot of cold water til ready to use and they wont turn brown
 
Dean O. August 30, 2015
I was very excited to make this recipe. Like others, mine didn't turn out quite as pretty as the photo, but held its own and was a good looking dish. I will say that the potatoes were a tiny bit bland and required additional salt once served (even having added s/p per the recipe instructions).<br /><br />Truly my only real grip is that cooking the herbs and garlic for that long, at that temperature, made the garlic bitter and the herbs lost their brightness in the dish. Next time, I'd probably just do the first few bastings with butter and then do a separate butter/herbs/garlic mixture for the final 2 bastings.<br /><br />Still, I enjoyed making a new recipe and it's looks more difficult to make than it really is. <br /><br />P.S. If I had had sour cream in the fridge, I might have put a dollop on the side for some additional flavor.<br /><br />P.P.S. I didn't have chopsticks so used 2 pencils, which worked perfectly!
 
kitchenkittn July 22, 2015
Delicious! <br /><br />However, I had trouble making them look as pretty as the pic, as I'm clearly not as talented as others' with my knife skills. I tried chopsticks, but despite a lifetime of using them, they did me no good for this dish. So, a note for those who are likewise with their motor skills: I cut the potatoes as close as I could personally manage without them falling apart. Once I did so, I turned the potato sideways and elongated the cuts. Yes, this takes more work, but it worked for better presentation. <br /><br />Thank you for this simple but lovely recipe!
 
Author Comment
Kat S. July 23, 2015
Trust me ... the first dozen times that I made my recipe, the cutting wasn't nearly as pretty either. That part just takes practice (and a sharp knife helps). Thanks for the tip on your cutting. Happy that you enjoyed the recipe.
 
barbara May 10, 2015
Don't know about the Idaho potatoes. The recipe calls for waxy skinned potatoes. The wooden spoon works, but I found chopsticks worked better.
 
Francine D. May 9, 2015
I saw someone making these on t.v. and she put the potatoes in a wooden spoon and it stopped the knife from going all the way through.
 
MangoEats April 28, 2015
WOW! Just perfect...I made these last night and not only were they visual eye candy but they were absolutely yummy to the tummy. Thanks for sharing, I now have a go to pretty potato dish for family dinners and special occasions. :)
 
Cmgrauer April 25, 2015
Would this recipe work with Idaho potatoes?
 
Author Comment
Kat S. April 25, 2015
Yes, but you will have to bake it for longer than an hour as the potatoes are larger. For this particular recipe (though not Hasselback-style overall) I would look for the smallest Idaho potatoes (russets) that you can find. Kat
 
juleeclip April 2, 2015
How do you think these would do being made ahead and then reheated later in the day? Thinking of making these for a dinner, but also doing a roast that needs to be done at 375, but I'm thinking I could use the tail end of the roasting time to reheat.
 
barbara March 30, 2015
Kat...thanks for your reply. I actully tried to slice a butter potatoe yesterday and it didn't turn black? Maybe it's just the type of potatoe? I'm going to throw it into the oven tonight to see if it has any effect on the taste. worth a try right?
 
Author Comment
Kat S. March 30, 2015
Certainly worth a try! Good luck!
 
barbara March 29, 2015
Can anyone tell me if I can slice potatoes a day ahead, cover & refridge overnight?<br />I have to make 25 potatoes for Easter Brunch?
 
Author Comment
Kat S. March 29, 2015
Barbara: I would actually not recommend that with these, given the propensity of the sliced potatoes to turn black from the starch. Even if you rinsed them, given how thin and delicate the slices are, I don't think you'd get rid of the starch. :( Kat
 
BavarianCook March 29, 2015
These were so easy and super tasty, plus looked great! I used 2 small cutting boards on either side of the potato to make sure I did not slice all the way through. A definite keeper of a recipe!!
 
T B. March 27, 2015
Looks Great
 
Teri March 26, 2015
Could you do this with apples as a sweet dish?
 
barbara March 25, 2015
Can't wait to try these. I am going to an Easter brunch & everyone is bringing some kind of side or dessert. This is going to be my side! I am going to grate the garlic so it really gets inside the potatoes....YUM!
 
Ragnar J. March 23, 2015
I have been baking Hasselbackspotatis for many years but this version was new to me. I only use breadcrumbs on the potatoes but as my wife loves garlic I´ll try that next time, and perhaps some of the other herbs too. I have a cutting board to stop cutting through all the way
 
Cattie March 17, 2015
This looks so good! Thanks for sharing this; my parents used to make Hasselbackspotatis for special Friday night dinners all the time and I've been trying to remember how they did it - et voila!
 
BoBelsea March 15, 2015
These look so yummy! Can't wait to try them!
 
EmilyC March 14, 2015
Having never tried Hasselback potatoes before, I made these last night and liked them. They're good leftover as well. The only problem I had was that the minced garlic burned on the bottom of my cast-iron pan after an hour in the oven, so I'm wondering if it might work better to add the minced garlic to whatever butter is remaining for the final baste.
 
LINDA B. March 12, 2015
Use a Cheese slicer or a butter slicer.
 
Sigalon March 4, 2015
Hasselbackspotatis - A GREAT Swedish Invention!<br />See: <br />https://www.google.com/search?q=Hasselbackspotatis&oq=Hasselbackspotatis&aqs=chrome..69i57j0l5.10015j0j7&sourceid=chrome&es_sm=119&ie=UTF-8<br />
 
Nancy C. February 24, 2015
I first heard of these several years ago from America's Test Kitchen, but your recipe sounds better. Two pencils, placed parallel to the potato on the long side, may work better since pencils do not taper the way chopsticks do. I'd add a little nutmeg and even a dab of sugar, to the sauce, since both these enhance potatoes. Some paprika and fresh chopped parsley on the finished product is a good finishing touch--and it fulfills my personal requirement that every plate have something red and something green.
 
at Y. February 23, 2015
made these last night....with baby yukons.....<br />they were just fabulous!<br />thank you....
 
em-i-lis February 21, 2015
Kat, these are so gorgeous! Congrats!
 
Rey C. February 19, 2015
I tried making these a couple weeks ago (prior to seeing this recipe) and grew quite frustrated with the cutting. CHOPSTICK?! GENIUS! Thanks.
 
Michael J. February 19, 2015
Lovely looking finished dish. I would put the garlic through a press to make finer so they can penetrated the cuts deeper. I've made Hasselback potatoes for 20 years and this is a terrific idea.
 
Kukla February 18, 2015
Congratulations on your win Kat!
 
Author Comment
Kat S. February 18, 2015
Thanks!
 
Annie S. February 18, 2015
I love these potatoes and a skewer through the potato keeps the cuts from going all the way through.
 
BFL February 17, 2015
Delicious and lovely presentation served from a cast iron pan!
 
Pat S. February 13, 2015
When I make hasselback potatoes, I always sit the potato on a wooden spoon before slicing so that the slices do not go all the way through. Saves cutting off the bottom of the potato and saves your work surface too!
 
Author Comment
Kat S. February 13, 2015
I've seen both the chopstick and the spoon method used, and have tried both. Both are great. The chopstick method works better for me, so that is why I mentioned it. Whatever works to keep from cutting through is great though! Enjoy!
 
kpc February 13, 2015
Love hasselback potatoes. Never tried them in a skillet before, might help them get crunchy on the outside without drying out. Instead of trimming the bottom and using a chopstick I learned to cut the potatoes as they sat in a wooden spoon. That works wonderfully.
 
Author Comment
Kat S. February 13, 2015
I've seen both the chopstick and the spoon method used, and have tried both. Both are great. The chopstick method works better for me, so that is why I mentioned it. Whatever works to keep from cutting through is great though! Enjoy!
 
fearlessem February 12, 2015
I'm sure these are delicious, but I guess I don't understand how putting them in a skillet as opposed to a baking pan somehow makes this a different recipe from the thousands of other nearly identical Hasselback potato recipes out there. I wish Food52 was doing more to reward originality with its contests...
 
juleeclip February 18, 2015
The contests are for the "best recipe with _____". I don't think that the best necessarily = original, as much as it indicates the best use of an ingredient, or a recipe that lets an ingredient's best character truly shine. One of my favorite and most reached for recipes on this site is the baked camembert with calvados, which is more of a preparation than a recipe, and I would still vote for that.
 
anka January 30, 2015
I loved this.
 
AntoniaJames January 30, 2015
These look absolutely beautiful, and delicious too!! I can easily see these in the finalist circle when the time comes . . . . ;o)
 
sexyLAMBCHOPx January 19, 2015
great photo