Hassleback Potatoes

July 25, 2011


While chatting with Kathryn D. last week I was reminded of these lovely little gems of golden “lushishness”.  These never fail to impress, with their nicely silvered wedges fanning open to reveal the creamy insides opening like a flower in full bloom.  While they look like a fair amount of time goes into the preparation they are actually low maintenance and very easy to pull together.   I used Red Potatoes as I LOVE them but these Hasslebacks actually work better with a Russet instead.

The hardest part of this dish is cutting the potatoes into thin slices without cutting all the way though, one of the ways I have read about is to use a thin square dowels with the potato resting between them which allow your knife to only cut part way though.  For most this will work well…for me not so much I find it easier to just free hand it which usually means I whack off the very end of the potatoesbut while they may lose the ends at times they still taste fantastic.


Hassleback Potatoes

4 Russet Potatoes (or potato variety of your choice)

4TB Olive Oil



Spices of your choice (…garlic, fresh herbs, I used an Italian blend of dried spices )

With a sharp knife slice almost all the way though the potatoes leaving about 1/4″or so on the bottom of the potatoes uncut.  You want very thin slices of less than 1/8″  If your slices are thicker its OK just make them all the same thickness so they cook at the same time.

Once you have all them sliced the you will want to use about a tablespoon of olive oil rubbed both onto the skin to crisp it as well as a bit between the slices. Sprinkle with Salt Pepper and spices  tucking some of the spice in between the slices as you can.  Put them in a baking dish and add a bit more spice to the tops of the potatoes.

Be careful to NOT break the slices all the way thought like I did above…

Cover with foil and bake at 350 degrees for about 25 minutes or till the potatoes are getting soft, then remove the foil and continue baking till the potatoes are completed soften and the skin is crisped up a bit.  When they are done they should have “bloomed” open like below.

Just before you are ready to serve spoon a bit of the now seasoned oil from the pan over then potatoes.

Now go play with your food.



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3 Comments on “Hassleback Potatoes”

  1. kathryn dickens Says:

    yum! kinda want to try these with sweet potatoes and brown sugar/cinnamon/butter…



    • Wikijancooks Says:

      You know Kathryn I have never thought of trying sweet potatoes. I would add a bit of ground cloves, a bit of nutmeg and some toasted pecans along with your sugar cinnamon and butter. Make it like a rub and get it in between all the slices. That would be awesome I do believe.



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