Move over French fries, there’s a new spud in town! Here is a universal truth kids agree on: potatoes are best prepared when they are cut into fries, deep fried until the thin outer shell is crispy and golden, seasoned lightly with salt, and the centers are nice and soft. French fries always make the top of the list as to what kids love to eat. However, potato chips which are thinly sliced fried potatoes are probably a close second. But what if we could marry these two popular methods of preparing potatoes and turn it into something healthier? Is that something worth exploring? You bet!
Today I’m excited to share with you a simple version of Hasselback potatoes. This recipe calls for Yukon gold potatoes with the skin left on and then thinly sliced stopping just before the potato is completely cut through, to keep the potato intact. The potatoes are brushed with a little bit of butter (or olive oil), lightly seasoned with a little bit of salt and pepper, and then partially baked in high temperature heat to ensure that beautiful salty crispy skin even grown-ups love.
Halfway through the baking process we brush a little more butter all over the potatoes and add some additional seasonings before baking for another twenty-five minutes. Best served hot (not straight from the oven but 5 minutes after pulling them out), these Hasselback potatoes tastes like delicious French fry potato chips with crispy edges and soft centers.
Kids and grown-ups love eating these and I hope your family will too. Enjoy!
Recipe: How to Make Hasselback Potatoes
A simple but creative way to serve potatoes. Thinly sliced potatoes baked in the oven. With a crispy exterior and a soft center, these potatoes are a cross between French fries and potato chips.
6 large Yukon Gold – washed, scrubbed, and dried
4 tablespoons melted butter or olive oil
Kosher salt and fresh ground pepper
Grated Parmesan Cheese
1 teaspoon fresh thyme
Optional garnish: Fresh thyme
Preheat the oven to 425°F.
Cut deep 1/8-inch to ¼-inch slits into the potatoes being carefully to not cut all the way through so the bottom of the potatoes stay intact.
Brush the potatoes with butter and season with salt and pepper.
Arrange the potatoes in a single layer on a prepared baking sheet that is either sprayed with non-stick spray or lined with parchment paper.
Bake the 30 minutes, and bring the potatoes out of the oven (momentarily).
The layers will look partially separated. Carefully use a butter knife to help separate any layers still stuck together.
Mix the remaining butter, parmesan cheese, and thyme together and generously brush the potatoes again with this butter mixture including the bottoms. Any remaining butter should be equally drizzled over the potatoes so the butter drips into the cut slices.
Lightly season the potatoes again with salt and pepper.
Bake the potatoes for 25-30 minutes until the center layers are tender.
Allow the potatoes to slightly cool off for 5 minutes before serving.
Garnish the potatoes with fresh thyme if desired.