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So the first time I ever heard of these things my initial response was “What?? Why in the world would they name a potato after that Baywatch guy, David Hasselhoff???” I know.. it doesn’t take much to amuse me *cheesy grin*.
It was about 8 or 9 years ago and I was at this fancy schmancy restaurant and they brought out this potato that was cut so funky (accordian-like) and it just perplexed me as to how they got it to do that. I tried asking the waiter but he was so stuck up and could not be bothered with us ‘peasant folk’ that he blew me off multiple times. Yeah, sorry about the no-tip jaggoff. Okay no, I’m not really. I hate rude people. Any who I called the restaurant a few days later (pre-opening time) and asked to talk with the chef. I said who I was and the issue I had with the waiter and just had a basic question. He then sat on the phone with me for a good 45 minutes explaining this thing to me and how you can take something so simplistic and let’s face it, BORING, as a potato and turn it into well… a work of art!
That night I set out to make them. Now I’m not going to lie. They are SUPER easy to make … that is, once you get the cutting technique down right. I went through about 5 potatoes that night trying to get the cut right. See the trick with these is to have a VERY sharp knife (non-serrated) and patience. A LOT of patience!
When you cut these, the cuts are about a 1/4″ apart from one another BUT you only cut them about 90% through. So when you make the cut, you cut all the way down to the bottom but you do NOT cut all the way through! You want the bottom (say about 1/4″-1/3″) connected. You want the potato to fan out when it bakes but remain intact.
Here’s a trick if you’re unsure… get 2 chopsticks or wooden spoons and lay the potato between them. When you cut down, your knife will be stopped by the chopsticks/wooden spoons and never hit the bottom of the potato. This way you’re sure not to cut all the way through.
Got it? Good!
Remember.. PATIENCE 🙂
Now with the recipe below, the sky’s the limit as to how you want to season these. I just went simple with Parmesan Cheese and chives. You could do a chili spice, bacon stuffed, loaded, garlic and so forth…
What flavors will you use?
Parmesan Hasselback Potatoes
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Ingredients
- 4 medium potatoes, cleaned
- 1 tablespoon garlic, minced
- 4 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 ccup + 1 tablespoon cup grated Parmesan (have some additional for sprinkling as a garnish)
- chopped chives
- sour cream, optional
- butter, optional
Instructions
- Preheat oven to 425˚F with rack in the middle of the oven.
- Lay potatoes between wooden spoons flat on cutting board and starting from one end of the potato, make slits about 3-4mm apart.
- Cut to about 1/4 inch from the base of the potato. Be careful not to slice all the way through. The potato will fan out a bit as it bakes.
- Combine olive oil, 1 tablespoon Parmesan Cheese, garlic, salt, pepper and paprika in a small bowl.
- Carefully spoon each slit of the potatoes with the mixture
- Rub potatoes with remaining oil.
- Arrange potatoes on baking sheet and if you want, drizzle a little more olive oil on top.
- Bake for about 40-45 minutes.
- The inside should be cooked through and the outside of the potato should be crispy.
- Top with remaining Parmesan cheese and chives.
You are hilarious!! Thanks for the great humor! Trying these potatoes tonight for Valentines Day to go along with our grilled steak. I only have 1 wooden spoon and no chopsticks. Guess I’m winging it : )
I’m using bacon pieces and shredded cheddar cheese and to be topped with scallions. Like you said, the sky is the limit with this dish. Happy cooking!!
P.S. I am also a Lori (same spelling)
I’m making your Parmesan Hasselback Potatoes, with an adjustment in the recipe. I had to use sundried tomatoes pesto sauce because my Paprika is packed away somewhere, as we’re having new refrigerators delivered. I’ve made Hasselback Potatoes before, but it wasn’t with your goodies inside. They were delicious, which is what I hope my modified recipe of yours is, too! . . . . . I hope Mr. S. enjoys these potatoes!
Hi Karen!
Oh I love the tweak you made! That sounds DELISH!!! And enjoy your new fridge!!!
Best Kitchen Wishes!
Ugh, try a spoon to hold the potatoes while cutting them. Large of course. There are several variations on this recipe including peeled and roasted. The possibilities are endless.
Love the way you write. I think we share a brain and sense of humor. I wish I had saved my surgery sites and you’d see.
★★★★★
Love the way you write. I think we share a brain and sense of humor. I wish I had saved my surgery sites and you’d see.
★★★★★
Hi Jean 🙂 Thank you so much!
Best Kitchen Wishes!
Great advice on how to make an accordion cut easier to do. I happened to have some chopsticks from Chinese food earlier in the week, they made excellent markers for where to stop cutting.
An easy, elegant way to serve potatoes. And as you said, it’s very flexible for your preferred taste/herb palette. I use melted butter in addition to the olive oil for taste/color and do add thyme, rosemary and parsley. Other times I’d do a more paprika based profile. A dollop of sour cream after cooking is always a nice way to cool things down too.
Love your site and recipes, thank you for sharing! Making Cornish Hens tonight!:)
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Hi Matt!
Thank you so much! I just made these the other night (using baby potatoes) as part of a Sheet Pan Broccoli, Chicken and Hasselback potato meal. I baked my potatoes (with just oil and salt) for about 25 minutes. I then mixed up melted butter with my ranch powder and then drizzled that on the potatoes. I then baked for another 20 minutes or so. OMG AMAZING! Also if you want to go bold, try a mixture of melted butter, honey and sriracha (to your liking). Drizzle that on half way through the baking. Seriously addictive at that point!
Best Kitchen Wishes!
Wow, that sounds delish!
Potatoes are wonderful holders for whatever creative taste ideas we can come up with. Good idea on applying butter/seasoning later in the cooking process. I often re-season my roasted potatoes the same way. I tend to go about an hour, rather than 45 min. on mine at 400-450 depending on what else I’m cooking. My wife prefers them a bit softer and crisper. Either way, delicious!
Oh and butter, honey and siracha? That is EXACTLY to my liking. Oh dear, it’s gonna be potato heaven in my house this winter! Accordion style is so easy once you get the hang of it and an insta-fancy side to any main dish you’re prepping.
Happy holidays and yummy spreads to you and yours! 🙂
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