My grandmother presented me with a Hasselback Potato for dinner one evening when I was a young girl. She said my eyes got big with a “What is that and isn’t it cool!” look about my face. She was right. While my mom taught me how to feed people and feed them well, my grandmother was the one who taught me about the finer side of dining. Remember Classic Waldorf Salad? Yes, that was my grandmother’s doing, too.
For years, I called these finely sliced, roasted potatoes Hedgehogs. It wasn’t until I was a young adult that I learned they were really called Hasselback Potatoes. My grandmother may have said it at the time, but clearly I heard ‘hedgehog’ potatoes. And who wouldn’t? To a young girl, this exciting looking potato does resemble a hedgehog, don’t you think?
While to a young girl they may look like cute, little spiny mammals, Hasselback Potatoes offer a unique styling for the old baked potato standby, dressing up a regular dinner in one fell swoop. And because they are roasted, Hasselback Potatoes are aromatic, crispy and super delicious, too.
They aren’t anything new, either. According to iFoodTV, Hasselback Potatoes originated in the 1700s in a restaurant in Sweden named Hasselbacken. The dish became popular, spread across the lands and time … and here we are today. Still eating those little hedgehogs, er Hasselbacks.
So, let’s get started. You really can use any type of baking potato, I like using Yukon Golds because their light yellow skins look nice when roasted. After the potatoes are washed, slice them at 1/8 to 1/4 inch intervals and just to the bottom, but not all the way through. I used two pencils as guides, but you could also use a set of chop sticks.
Next comes the butter wash. I use a combination of olive oil, butter and lemon juice to brush onto the potatoes. The olive oil helps the skins get crispy, the butter makes them delicious and the lemon adds a touch of refreshing flavor. Yummm.
Generously add salt, place them in a pre-heated 425 degree oven and wait for that rich, roasted potato aroma to take over your house. Kids and husband alike will flock to the kitchen to see what magical meal it is you are preparing for dinner … well, at least that’s what happens when I make these!
After about 30 minutes, take the potatoes out of the oven. Gently separate the slices if necessary and brush the remaining butter mixture all over them, allowing the rich, butter flavor to slide between the slices. Then, return the potatoes to the oven for another 30-40 minutes. Remove and garnish as you wish.
Hasselback Potatoes are crispy, roasted slices of yumminess. They can be garnished with chives, cheese, sour cream … really anything you like. However, I like to eat mine au natural. The combination of the roasted potato flavor with the richness of the butter is divine. These hedgehogs … Hasselback Potatoes … make an impressive addition to any meal. And thanks again to my grandma, I can fancy up my dining experience anytime I like.
- 5 Golden Yukon Potatoes, washed
- 2 tablespoons olive oil
- 4 tablespoons butter, melted
- 1 tablespoon lemon juice
- Sour Cream
- Slice potato at ⅛ to ¼ inch intervals. Do not cut all the way through - use two pencils or chopsticks as a guide.
- Arrange in a 9X13 pan.
- Combine olive oil, melted butter and lemon juice together in a small bowl.
- Brush half butter mixture on top of potatoes.
- Sprinkle potatoes generously with salt.
- Bake uncovered at 425 degrees for 30 minutes.
- Remove from oven and gently separate slices with a fork. Brush remaining butter mixture on potatoes. Return to oven for an additional 30-40 minutes.