Chris' Recipes

Bon Appetite!

Hasselback Potatoes

Written By: Chris - Jun• 04•14

We served the mini, multi-colored fingerling potatoes as Hasselback style at a recent wine dinner that my friend Lisa and I cooked for and co-hosted.  I really like these little potatoes that have thin skin and fine textured yellow, white, red or purple flesh. Due to their delicate, papery skin, they don’t need to be peeled before cooking and their buttery taste make them a wonderful choice for roasting.  They naturally grow much smaller than regular potatoes and tend to look knobby, making them finger-like in shape.  When you prepare them in the Hasselback style, the potatoes have crispy edges like your favorite french fries, while the middles remain creamy like mashed potatoes.  Preparing them is pretty easy really, each one is cut into thin slices across almost right through, but not quite, and then roasted in buttery oil.  As they cook, the potatoes fan out, like slightly fleshy crisps with their bottoms still attached.

Despite their fancy-pants appearance, they take no more time and little more effort than your average foil-wrapped baked potato and they taste great!



Potatoes, mini, multi-colored fingerling
Butter, melted
Fresh Rosemary, chopped
Fresh Thyme, chopped
Garlic Cloves, pressed 
Salt & Pepper, to taste 

preheat the oven to 400 degrees.

cut in spoon

Put each potatoin the bowl of a wooden spoon and slice straight down into the potato, but stop just short of cutting all the way through at about one-eighth of an inch intervals.


Place them in a baking tin with the butter and oil and heat up till sizzling.  Chope the herbs find and combine them with melted butter and oil.  I would do a ratio of two to one oil, to butter  You only need enough to brush the outside before baking and then brush again halfway through baking.  Turn the potatoes well, putting them in cut side down first, then the right side up, and spoon the fat over them.  Season with salt and pepper.

IMG_6796 IMG_6790

About half way through the baking, nudge the layers apart if they’re still sticking together and add a second application of butter and oil.  The potatoes fan out as they bake, which gives you some space to coax some of the butter down into the slices and helps them become crisp.


If you wish to add cheese, sprinkle it over the top for the final five to ten minutes of baking.


We enjoyed these along side of Petite Fillet Mignon.  Delicious!




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