Hasselback Potatoes Best Chopsticks Cutting Tip, is going to get those russet potatoes and sweet potatoes, with thin slices, filled and baked for the whole family to enjoy their own!
Who Doesn’t Love Potatoes
Wouldn’t you say that potatoes, crispy potatoes, baked potatoes, creamy potatoes, or most potato recipes, make for a great for a great comfort food side dish?
Well then you are sure to say that delicious Hasselback potatoes make for the most impressive side dish!
All you will need to do, once slicing these potatoes with my easy cutting technique, is to decide what your favorite toppings will be.
What Exactly Is A Hasselback Potato?
What a weird name for a potato.
It actually doesn’t even sound like something inviting to eat, so I had to find out where the idea first came from or who first created them.
Wouldn’t you know it; Sweden!
Back in the 50’s (why are we just hearing about it not), is where hasselback potatoes recipe first came from.
A restaurant in Stockholm, called the Hasselbacken, where these seasoned, very crispy potatoes on the outside, and tender texture of a potato gratin on the inside potato, was first served.
What Is My Best Chopsticks Cutting Tip For Preparing These Sliced Potatoes?
It’s a brilliant tip and it works on the largest or smallest potato!
You will need:
- A cutting board
- A sharp knife
- A pair of chopsticks with a flat side
Some folks say to use the handles of wooden spoons, but those are too thick and don’t allow you to cut closer to the bottom of the potato.
My way works best, so get yourself some flat sided, wooden chopsticks and lets make these yummy potatoes with fabulous visual appeal!
Here Are The Basic Steps For Making Thin Potato Slices – Because Kitchen Hacks Make Cooking Easier!
Start off with a scrubbed whole potato, leaving the potato skins on.
Place the potato on the chopping board with the pair of chopsticks on either side of the potato, on their flat base, as close to the potato as you can get.
Leaving the ends of the potatoes in place, take a sharp knife and make thin cuts, from one end of the potato to the other.
Do the same for each of the remaining potatoes you plan to bake.
Preparing The Hasselback Sliced Potatoes For Baking
There are two ways I go about baking the potatoes, depending on if it is for dinner parties, and want to make many, special occasions in which I want them served individually, or on the dinner table for family style.
- For a large amount, start off with a rimmed baking sheet or lined baking sheet, lining it with parchment paper.
- For individual servings, use an individual, small baking dish for each person, and line it with parchment paper.
- For a main dish, much like twice cooked baked potato, use a larger individual baking dish, lined with parchment paper, so you can load up the thin sliced potatoes with all the fillings you want, closing the parchment paper so everything cooks inside.
Various Ways To Cook Potatoes
Roasted Potatoes, skin on, are about the easiest way to cook a potato. Toss those scrubbed potatoes in olive oil, coarse salt and some fresh rosemary and you could eat potatoes this way just about everyday.
Oven Roasted Rosemary Potatoes are another great way to enjoy the nourishing ‘skins left on’ a potato and not have the potatoes swimming in oil the way oil fried potatoes leave them.
The oven is set to 450, potatoes sliced to the desired size, tossed in a little olive oil, not much, salted and let them crisp up in the oven.
And, where would comfort food be without good ole mashed potatoes! Peeled, boiled, seasoned and whipped into fluffy white clouds of deliciousness! But you didn’t stop by here to talk potato, you are here in search of the fabulous Hasselback potato TIPS!
What To Stuff In A Hasselback Potato?
What to stuff inside the potato slices can be as varied as the many ways we all like our potatoes. Since each potato gets individual wrapped for baking, the stuffing will remain inside the bundles and can be individually prepared with a variety of fillings.
If stuffing with meats, you will want to precook the meat, or by all means, use leftovers!
Roasted peppers are great in between the slices.
Thinly shaved veggies, such as Brussels sprouts, broccoli of carrots don’t have to be pre-cooked since they will steam inside the potato.
My first recipe for making these potatoes continues to be my favorite.
Simple, well seasoned and lots of coarse salt. The potato remains the star and this makes for a great side to any protein you want to serve.
- Russet Potato
- Olive oil
- Coarse Salt
- Wooden chopsticks – with a flat side
- Cutting board
- Sharp knife
- Baking sheet pan or individual baking dishes
- Parchment paper
- Basting brush
Hasselback Potatoes Best Chopsticks Cutting Tip
- 2 Chopsticks flat sides
- Baking dish or pan
- Sharp knife
- Parchment paper
- 1/2 tsp Olive oil or melted butter
- Fresh herbs, several sprigs rosemary, thyme or micro greens
- Coarse salt to taste
- 1 large Russet Potato per person
- 1 Garlic clove cut into pieces
- Preheat oven to 400
- Place a chopstick on each side of the potato. Slice quarter-inch to half-inch sections down to the chopsticks (they keep you from slicing all the way through).
- Lay the potato on parchment paper or foil large enough to wrap the potato in.
- Drizzle the melted butter or olive oil between the slices. Place chopped garlic and herbs between the slices and finish with salt.
- Wrap the bundles shut. Place on a baking sheet or individual baking dishes and roast for 45 minutes. Open the bundles slightly and roast another 15 minutes.