November 11, 2020
Creamy Herb and Chive Hasselback Potatoes
Baked to perfectly golden, crisp perfection and drizzled with garlicky sauce, these Creamy Herb and Chive Hasselback Potatoes are the most impressive spuds to ever call themselves a side dish! The accordion cut add more surface area for the butter and sauce to work their magic – giving you the ultimate potato experience.
THIS POST IS BROUGHT TO YOU BY TREELINE CHEESE. ALL THOUGHTS, OPINIONS, AND TEXT ARE MY OWN. THANK YOU SO MUCH FOR SUPPORTING THE BRANDS I LOVE, WHICH ALSO KEEP ME HUNGRY AND INSPIRED TO CREATE!!!
hasselback or hasselbest? we’ll let you be the judge.
If you ask me, the hasselback potato is without a doubt, the most impressive potato side-dish. I mean, it’s like having all of your spud dreams come true at once. They’re crispy on the outer parts, which totally gives ’em a potato chip/French fry vibe and slightly creamy on the inside like mashed potatoes – all while essentially still being a baked potato in a cute, accordion-cut disguise. I told ya these little babies are impressive!
Grab a drink and let’s get to making the best Creamy Herb and Chive Hasselback Potatoes!
what are hasselback potatoes?
Hasselback potatoes, also know as Potato à la Hasselbacken or Hasselbackspotatis, are a type of baked potato, which are cut about halfway through into thin fan-like slices. Its name comes from the Hasselbacken Restaurant in Djurgården, Stockholm, where it was created in 1953 by by Leif Ellison, a trainee chef. Hasselback potatoes are most often served alongside a main course, but are also enjoyed as a side dish or appetizer – especially in the United States. Various toppings such as butter, herbs and sauces are added to the potato (mine have all three!), then they’re baked until creamy on the inside and crispy on the outside. Thank you, Sweden for this delectable spud creation!
tips for making the best hasselback potatoes
These potatoes are definitely the show-stopper you’ll want at all your Holiday dinner this year. Here are my tips to make the perfect Creamy Herb and Chive Hasselback Potatoes every single time:
- Don’t peel the potatoes. While the peeling of the potatoes is the traditional way to them, I personally think leaving the skin on helps get the potatoes crispier and keeps them intact.
- Use guardrails when cutting. Whether it be chopsticks, a couple of wooden spoons, or some skewers, using safety guards will ensure that you don’t slice all the way through the potato. Altogether, it makes the preparation so much easier.
- Use a sharp knife with a thin blade. For the ultimate crispy Hasselback, you want to make the cuts as close together as possible – and a sharp knife makes it possible to do so!
- Hit ’em with some broiling action. Right before I take my potatoes out of the oven, I like to hit ’em under the broiler for about 5ish minutes so they’re extra crispy and crunchy!
what to serve hasselback potatoes with
These Creamy Herb and Chive Hasselback Potatoes are the perfect side dish for all your Holiday dinners this season. I like to serve them alongside my Vegan Roast and this Creamy Cauliflower Gratin. In addition to being a great side dish, these potatoes also make a great starter. To serve as an appetizer, simply purchase smaller, bite-sized potatoes and cook according to the directions. If you use smaller potatoes, please note that cooking time might vary, as with all potatoes.
did you love them?
I hope you love these Creamy Herb and Chive Hasselback Potatoes as much as I do! If If you give this recipe a try, make sure to snap a photo of your crispy, garlicky, saucy Hasselback potatoes and share them by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs.
Til next time, friends! XO!
Creamy Herb and Chive Hasselback Potatoes
Ingredients
- 8 medium russet potatoes scrubbed and thoroughly dried
- 8 tablespoons 1 stick butter, softened
- 2 tablespoons fresh oregano or parsley minced
- 1 tablespoon extra-virgin olive oil
- 6 cloves garlic minced (about 3 tablespoons)
- 1 ¼ cups unsweetened non-dairy milk
- 2 6-ounce packages Treeline Garlic-Herb French-Style Cheese, at room temperature
- ¼ cup minced green onion or chives divided
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
Instructions
- Preheat oven to 425° degrees F.
- Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Using a sharp knife, slice the potato into thin slices, about ½ - inch thick, leaving ¼ - inch at the bottom of the potato unsliced; the handles of the spoon or chopsticks will prevent you from slicing all the way through. Repeat with the remaining potatoes.
- Stir the butter and parsley together in a bowl until well combined. Place the potatoes on a parchment paper lined baking tray and brush the butter on each of the potatoes, making sure to gently get into each slice.
- Bake the potatoes in the preheated oven for 35 to 45 minutes, broiling them during the last 5 minutes of cooking time, until they’re tender and golden-brown and crispy.
- Meanwhile, heat the oil in a medium saucepan over medium heat. Once the oil is hot, add the garlic and cook, stirring often, until fragrant, 2 to 3 minutes. Pour in the milk, room temperature cheese, 2 tablespoons chives, salt and pepper, and whisk until combined and smooth. Taste and adjust salt and pepper if necessary.
- Remove potatoes from the oven and pour half of the Herb and Chive ‘Cheese’ Sauce over the crispy potatoes and garnish each potato with the remaining chives or green onions. Serve with a side of the extra cheese sauce and enjoy!
