Hasselback Potatoes

Hasselback potatoes recipe

This delicious take on baked potatoes is gorgeous to look at as well. Crisp on the outside, creamy on the inside, these are flavored with a lemon garlic dijon vinaigrette. Recipe and photos contributed by Lisa Goldfinger of Panning the Globe.

Serves: 5

Dressing:

  • ⅔ cup olive oil
  • 4 tablespoons lemon juice (1 or two lemons)
  • 2 teaspoons dijon mustard (I like Grey Poupon)
  • 2 teaspoons finely chopped garlic
  • ½ teaspoon salt
  • Several grinds of fresh ground pepper
  • 5 large oblong shaped russet potatoes
  • 1 tablespoon chopped parsley
  • 1 tablespoon lemon zest (from 1 lemon)
  • Preheat oven to 425º F.

Make the dressing: Whisk olive oil, lemon juice, garlic, mustard, salt and pepper in a small bowl. Set aside, keeping the dressing at room temperature.

OLYMPUS DIGITAL CAMERAPeel and slice the potatoes: Peel the skin off the potatoes with a vegetable peeler, scraping a bit of potato off the bottom to make a flat stable surface, so they don’t roll around when you’re slicing them and dressing them. Make slices, about ¼ of an inch apart, along the length of the potato, but stopping the cut about ¼ of an inch from the bottom so the potato holds together. An easy way to keep from cutting all the way through, is to lay the potatoes lengthwise between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will keep you from cutting all the way through.

Here are more of VegKitchen’s Easy and Elegant Potato Recipes.

Place the sliced potatoes on a jellyroll pan. Give the dressing a whisk and spoon 1 tablespoon of dressing over each potato. Roll the potatoes around in the pan to coat them. Put the pan in the middle of the preheated oven and bake for 45 minutes.

OLYMPUS DIGITAL CAMERAPull the pan out of the oven. Give the dressing a whisk and spoon another tablespoon of dressing over each potato, aiming to get it to slip into the slits that have started to open up. Return the pan to the oven and bake another 20-30 minutes, until the potatoes are nicely browned on the outside.

Add the lemon zest and parsley to the dressing and whisk. Spoon 1 tablespoon of dressing over each potato. Serve and enjoy, passing extra dressing on the side!

 

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10 comments on “Hasselback Potatoes

  1. Joop

    Tried it with sweet potatoes, great also!
    Maybe horseradish (wasabi) can replace mustard but is more spicy.

  2. Barbara Pollak

    For the Passover purists among us, vegans are absolutely allowed kitniyot (loosely but inaccurately translated as legumes) because there is no other source of protein in the vegan diet. The Sephardic tradition of eating rice and beans on Passover makes total sense in that context. Likewise for those highly allergic to dairy and eggs.

    For me, though, Hasselback potatoes are just that for seder – a hassle! When you have to make 2 dozen of those babies, when do you find time for the rest of the meal lol?

    Re the imitation mustard, there are several brands available, eg Haddar, and they make an imitation honey-mustard too (for those who wouldn’t think to mix honey and mustard themselves), which is great on asparagus with maybe a bit of dill.

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