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Hasselback Potatoes Recipe

Hasselback Potatoes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

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  • on February 26, 2012

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    The basting is a lot of work but the outcome is worth the effort. My grandchildren think these potatoes are awesome and they frequently ask me to make them.

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  • on February 16, 2011

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    Easy and well liked by all!

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  • on February 16, 2011

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    Been wanting to try and make these for a while and was so glad that I did! I wanted to do a steak and potato kind of night and this came out great! I did make 5 potatoes so I doubled the butter and chicken stock. Make sure you grease the pan a little or use some cooking spray (if you're not using a non-stick because mine stuck when I pulled it out so they lost their shape a little when I took them out of the pan.

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  • on August 10, 2010

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    We this last night and the flavor was very good. I sprinkled the tops with a teaspoon of shredded parmesan after the bread crumb and grated parm. mix. We basted every 5 minutes for the first 30 mins., but they took forever to cook. I kept testing them with a fork and adding 10 mins., etc...I finally pulled them out of the oven and micowaved them for 2 mins., the one more minute. Still they were not as cooked as I would have preferred, again the flavor was very good. Also, I would maybe add more chicken broth as it did evaporate quickly in such a hot oven.

    I will definitely make them again though. I noticed one reviewer covered with foil during the first 30 mins. I may try that.

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  • on March 24, 2010

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    I used German thyme from my herb garden. Excellent taste--I'd recommend having a little extra melted butter to drizzel over the tops when serving. The basting every five minutes was a bit of a hassel, but it got the butter & broth down into the cuts nicely and made the flavor incredible!

    I served these with the Butterflied Cuban Style Pork Chops and Lemon-Butter Green Beans with Pine nuts. The basting was actually easy in corresponding to the chops & green beans.

    We will definitely be having this again soon... but I'm going to invite guests so they will think I am a gormet cook! :

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  • on March 22, 2010

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    I used medium to large size baking potatoes & they seriously took 3 hours to cook... I had to eat my meal without them - I finished cooking them & ate them the next day because they took SO long to cook! They're also a bit bland & boring, I much prefer potato au gratin, it's faster to cook, creamy & much more flavorful.

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  • on February 14, 2010

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    These were awesome. Couple of tips...place the taters between two wooden spoon handles to prevent slicing too deep and add more liquid depending on the size of the taters. Mine were 3/4 lb. ea and used about 2X liquid recommended, but you can figure that out.

    These tasted absolutely awesome. I didn't even baste as often as I should have and they came out perfect. Thanks!!

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  • on February 10, 2010

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    We didn't have chicken broth, so we substituted beef broth and these potatoes were still absolutely delicious! This is going to be one of our favorites from now on. Thanks Emeril!

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  • on January 08, 2010

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    My only issue with these potatoes was there was not enough broth to stay liquid in such a hot oven. I had to keep adding broth to baste the potatoes. It was more work than I would like, but the potatoes were very good. I loved the crispy outside and tender inside. It was the perfect texture for me and my family.

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  • on June 27, 2009

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    The potatoes tasted and looked great when they were completed BUT they were way too much work compared to other potato recipes out there.

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