Baked Hasselback Potatoes

Baked Hasselback potato served as a side on a white plate along with fried pork steaks.

Hasselback potatoes are a fantastic side dish, where the outside is crisp, but the center remains creamy and soft. This is also a way to get more flavor into your potatoes and add a bit of variety.

Normally, Hasselback potatoes are cooked in about a centimeter of stock but these ones are simply roasted. These can be roasted in a Dutch oven or camp oven, or even wrapped in foil.

They are a great side dish and can be used anywhere other styles of potatoes such as mashed, roasted, baked, or even chips are served. They pair well with wet dishes and gravy also that get into the cracks.

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Close-up of a hasselback potato served on a white plate.
The seasoning salt or herb rub can be of your choice and liked flavors.
Peeled potato on a chopping board with the hasselback slits being cut into it.
The hasselback slits are cut though most of the potatoes but leaving enough for the potatoes to hold their shape.
Hasselback potatoes partially cooked on a dark baking tray.
The hassel back potatoes may be baked in a Dutch oven or on a flat baking tray.
Baked Hasselback potato served as a side on a white plate along with fried pork steaks.
The baked hasselback potatoes can be served as a side dish in place of any other vegetable sidedish.

Baked Hasselback Potatoes Recipe

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Baked Hasselback potato served as a side on a white plate along with fried pork steaks.
Hasselback Potatoes are a fantastic side dish. The outside is crisp, but the center remains creamy and soft. Can easily be cooked in a Dutch oven or foil.
Preparation 15 minutes
Cook 1 hour
Ready in 1 hour 15 minutes
Servings 5 Servings
CourseSide Dish
InfluenceEuropean
DifficultySeasoned
MethodRoast

Ingredients

  • 5 potatoes
  • olive oil as needed
  • seasoning salt or herb rub

Equipment

  • 12 inch Dutch oven

Directions

  • Peel the potatoes then cut them in half.
  • Cut slits down the potatoes about ¼ unch (6mm) apart and ½ inch (1cm) from the base.
  • Preheat the Ducth oven to 350 degrees F (180 degrees C).
  • Cover the potatoes gently in oil then roast for about 30 minutes.
  • Coat the potatoes in oil again, then dust with the seasoning salt or herb rub.
  • Continue to cook for another 30 minutes or until the potatoes are browned on the outside and cooked through.

Nutritional Information

Calories: 189kcalCarbohydrates: 37gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 478mgPotassium: 897mgFiber: 5gSugar: 2gVitamin A: 4IUVitamin C: 42mgCalcium: 26mgIron: 2mg

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About Tom Brewer

Tom has a long history of camping and outdoor activities which combined with his formal French chef training to create a range of hearty yet tasty outdoor meals. Whenever he has fire he can create a feast.

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