Alice in the Kitchen

Hasselback Potatoes

Once upon a time, I bookmarked a recipe I saw on Foodgawker for something called Hasselback or Accordion Potatoes.  How could you not want to try to make these gorgeous creatures?

Well, I tried, and I’m here to tell you, they were just so-so.  Definitely pretty to look at, but it was like potatoes with an identity crisis.  Are they baked potatoes?  Are they roasted potatoes?  I never could figure it out.  They definitely are attractive little side dishes though, so don’t write them off entirely.  Looks obviously count for somethin’!

Preheat your oven to 425.  Take your baking potato and slice it into thin strips, almost all the way through the potato.  (My strips don’t look thin because they were sticking together a bit, but in the final result you can see how they fan out.)  Sprinkle with salt and pepper and any other seasonings you like.  I used garlic.

Put your potatoes on a baking sheet and drizzle them with melted butter or olive oil.  I used a little of both.  Make sure it gets down into the slits.

Bake your potatoes for about 45 minutes to an hour, depending on their size.  The skin should be crispy while the inside of the potato should be soft.

I sprinkled these with a little grated Parmesan for the last few minutes of baking.

and serve!