Hasselback Potatoes | Wolf Gourmet

The Hasselback potato is a nice riff on the traditional baked potato, and makes a fancy presentation without much additional effort. Named after a restaurant in Sweden, the cutting method involves thinly slicing the potato, but not all the way through. Its unique presentation suits any occasion, from a game day spread to a holiday meal.

You do need to bring your knife skills to this game (and make sure they are sharpened). Need to brush up? Here’s a video with great tips.

Since the potato isn’t cut through all the way, it opens up and fans out a bit while baking. The result of having all those thin cuts is more surface area exposed to butter, herbs, spices and the oven’s hot air. You end up with the crispness of a French fry on the outside with soft baked potato inside.

Hasselback Potatoes | Wolf Gourmet

After an hour in the oven, it’s time to add cheese. We like a combination of cheddar and Parmesan. The cheese melts in between the slices and gets bubbly and golden brown on the exterior. You’re going to love these potatoes.

Hasselback Potatoes | Wolf Gourmet
Hasselback Potatoes
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Servings
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Servings
4
Hasselback Potatoes | Wolf Gourmet
Hasselback Potatoes
  • 1
  • 2
  • 3
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  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1 1/2 teaspoons finely chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 ounces medium Yukon gold potatoes about 7each
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded cheddar cheese
Instructions
  • Preheat the oven to Convection/Bake 400°F.
  • Melt butter in a small saucepan and add oil, herbs and other seasonings.
  • Slice the potatoes. Place a potato on the counter between two cutting boards of the same thickness. Two pieces of cardboard or chopsticks can also be used. This will help ensure that you do not cut completely through the potatoes when slicing. Cut across the width of the potato every ¼-inch from end to end, taking care to keep the bottom of the potato intact.
  • Gently toss the potatoes with the butter mixture in a large bowl to coat. Place the potatoes in a baking pan. Bake the potatoes for 1 hour. Sprinkle the cheeses evenly on top of each potato and between the slices. Bake until cheese is melted and golden brown, an additional 8-10 minutes.
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