Hasslebacks – Delicious baked potatoes, sliced thin and drizzled with garlic butter. Perfect side dish for the holidays, or any day for that matter.
Since the holidays are now approaching VERY quickly, I thought I would take some time to share with you some of my absolute favorite side dishes that you can make for Thanksgiving and Christmas this year.
All week, I have delicious side dishes and a few desserts that will make any dinner party you throw a success.
The first one up is my Hassleback Potatoes.
What Are Hasselback Potatoes?
The term “Hasselback” originates from the 1950s in Stockholm, Sweden, at Hasselbacken Restaurant.
The dish was popular because it looked beautiful but difficult to make. However, it was actually super simple to make. The potatoes were sliced into very thin slices, about halfway down, covered in butter and seasoning, and baked to glorious perfection.
The extra surface area created by all of the thin slices helps them stay nice and crispy on the outside, and super tender on the inside.
How to Make Hasslebacks
To make Hasslebacks, all you need are a couple of chopsticks and beautiful Russet baking potatoes. If you don't have chopsticks, you can use a wooden spoon nestled on each side of the potato.
Using those as a guide, slice the potatoes into 1/4″ slices making sure to not cut all the way through. You want them to stay intact.
Once you have the potatoes sliced, run them under water to remove the starch between the layers.
Now, pop them in the microwave for about 4 minutes to par-cook them.
Once you par-cook, put the potatoes on a baking sheet or in a baking dish. Drizzle with melted butter seasoned with a little garlic powder.
Bake in the oven for 30 minutes, or until the edges are crispy. Make sure to butter again halfway through.
Looking for More Side Dishes? Check these out
Here's more Side Dish Recipes:
- Air Fryer Butternut Squash from Devour Dinner
- Air Fryer Stuffed Mushrooms from Cheese Curd In Paradise
- Black Eyed Pea Casserole from Leftovers Then Breakfast
- Bourbon Pecan Sweet Potatoes from Cookaholic Wife
- Brussels Sprouts with Smoked Almonds and Manchego Cheese from A Day in the Life on the Farm
- Cauliflower au Gratin from Hezzi-D's Books and Cooks
- Cheesy Mashed Potato Puffs from Blogghetti
- Chive Buttered Carrots from Jolene's Recipe Journal
- Hassleback Potatoes from Jen Around the World
- Hearts of Palm Salad from Art of Natural Living
- Loaded Green Bean Casserole from Sweet Beginnings
- Potatoes and Green Beans/Aloo Beans Curry from Magical Ingredients
- Potatoes Au Gratin from An Affair from the Heart
- Southern Collard Greens (Instant Pot) from Palatable Pastime
- Sweet Potatoes with Candied Pecans from Kate's Recipe Box
- 6 russet baking potatoes, scrubbed clean
- 1 stick of butter melted
- 1/2 teaspoon of garlic powder
- Parmesan Cheese optional
- Salt and Pepper
- Preheat the oven to 400 degrees F.
- Use a sharp knife to make thin slices along the entire length (about 1/4" apart), stopping about ¼ inch from the bottom. Use a wooden spoon (or chopsticks) on either side of the potato to make sure you don't cut all the way through. Do the same with the remaining potatoes.
- Microwave on high for 4 minutes to par-cook them.
- In a small bowl, combine the melted butter and garlic powder.
- Place the potatoes cut side up on a large baking sheet, then use a pastry brush to brush the butter mixture all over the top and on each side of the potatoes.
- Be sure to get inside the slices as well. Season with salt and pepper.
- Place in the oven and bake for about 30 minutes or until the outsides are browned and crisp, and the insides are tender.
- Remove from the oven and top the potatoes with Parmesan cheese.
Amount Per Serving: Calories: 307Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 210mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 5g