This recipe focuses on classic, foolproof flavors that let the potato itself shine.
The Foundation:
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4 medium-sized Russet potatoes (or Yukon Golds for a creamier texture)
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3 tablespoons olive oil or melted unsalted butter
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1 teaspoon garlic powder
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1 teaspoon paprika (smoked paprika is incredible here!)
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Kosher salt and freshly cracked black pepper to taste
The Flavor Boosters (Optional):
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2 tablespoons freshly grated Parmesan cheese
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2 tablespoons finely chopped fresh parsley or chives
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Sour cream or Greek yogurt for serving
Your Step-by-Step Blueprint to Potato Greatness
Follow these simple steps for guaranteed perfect results every single time.
Step 1: Prep the Potatoes
Scrub the potatoes thoroughly under cold water to remove any dirt. Pat them completely dry with a kitchen towel. This is crucial for achieving crispiness!
Step 2: The Secret to Perfect Slicing (No Mistakes!)
Place a potato on a large spoon or between two chopsticks. This will act as a guardrail, preventing your knife from slicing all the way through the potato. Using a sharp knife, make thin, parallel slices about ¼-inch apart along the entire length of the potato, stopping when your knife hits the spoon. Repeat with all potatoes.
Step 3: Season Generously
Place the sliced potatoes on a parchment-lined baking sheet. Gently fan them open slightly. Drizzle with olive oil, making sure to get in between the slices as much as possible. Season generously with the garlic powder, paprika, salt, and pepper, again working the seasoning into the cuts.
Step 4: Bake to Golden Perfection
Preheat your oven to 400°F (200°C). Bake the potatoes for 45-55 minutes. Halfway through the baking time, remove the tray and carefully baste the potatoes with the oil/butter that has collected at the bottom of the pan. This ensures even browning and incredible flavor.
Step 5: The Finishing Touches
For an extra cheesy crust, sprinkle the grated Parmesan cheese over the potatoes in the last 10 minutes of baking. They are done when the tops are golden brown and crispy and the centers are fork-tender.
Garnish with fresh parsley or chives and serve immediately with a cool dollop of sour cream.
7 Incredible topping ideas to keep it exciting
Don’t stop at the basic recipe! The true beauty of this dish is its versatility.
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Fully Loaded: Top with crispy bacon bits, shredded cheddar cheese, a scoop of sour cream, and sliced green onions.
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Italian Herb: Brush with garlic-infused olive oil and tuck fresh rosemary and thyme leaves between the slices before baking.
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Truffle Parmesan: Drizzle with truffle oil and finish with a generous shower of Parmesan cheese.
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Spicy Buffalo: Toss in a mixture of melted butter and buffalo hot sauce. Serve with blue cheese crumbles and a side of ranch.
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Greek Style: After baking, top with crumbled feta cheese, chopped kalamata olives, diced cucumbers, and a tzatziki sauce.
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BBQ Ranch: Drizzle with your favorite BBQ sauce and top with Monterey Jack cheese, corn, and a drizzle of ranch dressing.
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Everything Bagel: Brush with butter and press Everything Bagel seasoning into every crevice before baking.
Frequently Asked Questions (FAQ)
Q: What are these called? I’ve seen them before.
A: You’re likely thinking of Hasselback Potatoes, named after the Hasselbacken restaurant in Stockholm where they were first popularized. This is the classic method!
Q: Can I make these ahead of time?
A: Absolutely! You can slice and season the potatoes a few hours in advance. Keep them covered in the refrigerator until you’re ready to bake. You may need to add a few extra minutes to the baking time if they go in cold.
Q: Why won’t my slices fan out?
A: You may not have sliced deep enough. Using the spoon or chopstick method ensures you go about 90% of the way through. Also, baking them at a high enough temperature is key to forcing them to open up and crisp.
Q: Are they better with butter or oil?
A: Both work wonderfully. Butter provides a richer, more classic flavor, while olive oil offers a slightly cleaner taste and can achieve a higher crispiness. For the best of both worlds, use a combination!
