What are potatoes hasselback you might wonder and how did I decide to make such a strangely named recipe? This recipe is part of the Secret Recipe Club(read more about SRC). This month my assignment was to make a recipe from Cook, Lisa, Cook. It was hard deciding between strawberry soup, lemon tart and hasselback potatoes, but in the end I decided to do the potaoes because they looked scrumptious and I had all the ingredients on hand.
I don’t really know how hasselback potatoes got their name but it is more or less a fancy baked potato stuffed with butter and garlic and then cooked to crunchy on the outside, fluffy and tender on the inside, perfection. Then, if you want to be even more decadent sprinkle on some cheddar and in the last part of baking and serve with a dollop of sour cream and chives fresh from the garden. We served these with coffee rubbed, grilled pork chops and steamed broccoli from the garden and it was a fantastic meal!
These stuffed potatoes only took a few minutes to make and they were so yummy.
Ingredients
- 6 red new potatoes (mine were slightly larger than golf balls)
- 2-3 garlic cloves, thinly sliced
- 1 tablespoons butter, melted
- 1 tablespoon olive oil
- 1/2 cup shredded cheddar cheese
- salt and black pepper to taste
- sour cream and chives to garnish
Instructions
- Preheat oven to 400.
- Make slits in the potato that do not go all the way through. Slice garlic as thinly as possible and put pieces of garlic into about every other slit.
- Place potatoes into a small cast iron skillet or baking dish of your choice.
- Melt oil and butter and and pour over the tops of the potatoes.
- Bake at 400 for 45 minutes. Sprinkle cheddar over potatoes and bake 10-15 more minutes.
- Top with a dollop of sour cream and a sprinkling of fresh chives if desired.
Baking time may vary slightly based on the size of your potatoes.
These potatoes look fantastic! I just made some for the first time last week. What a treat. Great SRC pick.
Thanks, Donna. I am a sucker potatoes. They are just so yummy!
They look wonderful! If you haven’t already, I’d love it if you’d check out my SRC pick this month: Dark Chocolate S’mores Pie!
Thanks, Amy!
I so need to try these!! I love potatoes! Great pick for SRC.
Thanks, Jaida!
So pleased that you chose and enjoyed the potatoes, they are a favorite in our home. I love that you added cheese to them, I never thought to do that, I’ll have to give it a try when I next make them. Funny that you served them with coffee rubbed pork as I have a recipe for coffee rubbed steak on my site and the last time we had the potatoes that’s what I served them with. Great minds and all ;-)
If you haven’t already, I’d love for you to check out my SRC entry Candied Popcorn.
Lisa~~
Cook Lisa Cook
Thanks so much for the great recipe, Lisa! I will have to check out your coffee rubbed steak. I missed that somehow! Hope you have a wonderful day!
Katie
YUM! I can smell their loveliness through my computer screen! :)
:) They do smell pretty yummy!
this looks delicious! i’ve always wanted to make these.
Do it! They are quite good!
I’ve seen these everywhere but still haven’t made them – maybe that should change!
It definitely should. They are easy to make!
These look wonderful. I am a big potato fan and always wanted to try potatoes hasselback, but never got around to it. Lovely pick for the SRC!
Do it! You must try them I’d you’re a big potato fan!
I’ve seen these posted before and have been wanting to try them. They seem like a great side dish.
Thanks, Barbara. They are so yummy and require very little hands on time. You should definitely try them!
These really are so pretty..I have thought many times about making them….I will bookmark and be back…
Sounds like a plan, Susie. Hope you enjoy!
I just love these and they are perfect for a dinner party :)
They would be really easy to make in a large batch!
A restaurant named Hasselbacken, Stockholm from the 1760s ran a restaurant school as well and invented the potato dish Hasselback Potatoes year 1955.
The web site only in swedish så here with google translate:
http://translate.google.se/translate?sl=sv&tl=en&js=n&prev=_t&hl=sv&ie=UTF-8&layout=2&eotf=1&u=http%3A%2F%2Fwww.restauranghasselbacken.com%2Fom_hasselbacken%2Fhistoria.aspx
On google map:
http://goo.gl/maps/yzcN
Thanks for that interesting bit on info, Mona. I was wondering how they got such an odd name.
Love hasselback potatoes. And yours looks so delectable.
Thanks, Angie. It was my first time making them (or trying them for that matter!)
Do you cover the pan when baking or leave it uncovered?
I left in uncovered, Mary. The outsides get a bit crispy. If you want them to be all soft then you may want to cover the pan.
Looks yummy! Do you have a recipe for the coffee-rubbed pork chops? I’ve never heard of them before. Thanks!
Thanks, Barb. I haven’t shared my recipe for coffee rubbed pork chops yet, but my husband has been telling me to share it so I think that I will post it in the near future :)
This recipe looks great! I love the way the potato is styled.
Thanks, Russell. It seems like it would be so easy to make food look good but you discover as a food blogger that it can actually be a bit tricky.
I’ve been meaning to make these forever…I think you just inspired me! :-)
Bon appétit! I know we’ll be having them again sometime!
Wonderful recipe. Your potatoes turned out so pretty! Great pick for SRC :-)
And they taste even better than they look :) Thanks for the sweet words!
I found a recipe for these once before, it didn’t say to use new potatoes, maybe that’s why I had problems with them cooking properly and said I would never try them again. You made it sound so easy I think I will try it again.
Good luck with it! :)
I’ve been wanting to make these for a while!!! They look awesome!!!
I just put them in the oven for our Saturday Brunch!!! I am so excited!!
So easy!!
Hope you all enjoy them, Jeanie!
I have a question that’s unrelated to your recipes (which, btw look scrumptious and are inspiring…). What type of camera do you use for taking the photos? The pictures look darn near professional. I’m shopping around for a new camera and asking everyone for advice. I’m new to this website so will be trying many of the recipes soon. Thanks!!
Thanks so much Jane. I have really tried to work on my photos. It seems like taking pictures of food is harder than you’d think :P I use a nikon d3100 with the kit lens and then I got the Nikon 35mm f/1.8G AF-S DX Lens
for my birthday and it is awesome for lower light situations and blurring the background :) Those links I gave to the products are affiliate links from which I’d earn a teeny commission that helps support the blog, but all prices would remain the same for you if you decide to use the links. Thanks so much for stopping in and I hope that you have a blessed day and come back soon! PS- I have a few references that I’ve enjoyed for improving food photos and would be happy to email you the links if you like. My email is katie at thischickcooks.net if you’re interested.