If you love french fries and baked potatoes, for their contrasting textures of crispy and creamy then you’ll love the special accordion cut of Hasselback Potatoes. This impressive and yet simple method of creating several deep slices all across the spuds, increases the surface area and once exposed to the oven’s high heat you get lots of crispy edges, while the inside remains soft and creamy.
This recipe works well with most potatoes, such as Russets, red potatoes, or even tiny new potatoes but I’m partial to Yukon Golds. The trick is to slice straight down into the potato, stopping short of cutting all the way through. You can achieve this by resting the potato on a large wooden serving spoon or by placing it in between two chop sticks to create an automatic stop for the knife. There’s also a handy Hasselback wood cutting tray available online. Make your slices as thick or as thin as you like, 1/8-inch to 1/4-inch thick creates the crispiest edges.
In addition to the fresh herbs we added a little Zataar to the olive oil and butter, making the potatoes incredibly amazing. We also invite you to try our Thyme Roasted Zaatar Potatoes.