Hasselback Potatoes

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
2 servings
Level:
Intermediate

Ingredients
Directions

Preheat the oven to 425 degrees F.

Peel potatoes. Cut each potato not quite through in a series of crosswise slices about 1/4-inch apart or closer so that they are still joined together at the bottom. Brush the potatoes with the melted butter and place in a small baking pan. Pour the chicken stock around the potatoes and sprinkle with the thyme leaves. Sprinkle with salt and pepper and roast until the potatoes are half cooked, 25 to 30 minutes, basting every 5 minutes with the butter-chicken stock mixture.

In a small bowl combine the grated cheese and bread crumbs and divide the mixture evenly between the tops of the 2 potatoes. Continue roasting without any further basting until the potatoes are crispy on the outside and cooked through, about 30 minutes.

*Note: Exact cooking time will depend on the size of the potatoes.


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    Thinking Hasselback potatoes were just another--albeit fancier-- version of the baked potato, I almost skipped over this recipe. So glad I didn't! Buttery and moist, the thyme, Parmesan, and chicken stock add tons of flavor. Definitely a nice change from the plain old baked spud.
    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.
    Easy and well liked by all!
    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.
    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.
     
    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! :)
    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.
    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!!
    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!
    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.
    The potatoes tasted and looked great when they were completed BUT they were way too much work compared to other potato recipes out there.
    Baste them often, to keep moist and add bacon with the topping, YUM!
    My fiance made this recipe for Valentine's Day and incorporated everyone's suggestions (used wooden spoons to slice potatoes, increased cooking time). It turned out okay, but not great. The potato cooked through correctly on the inside, but tasted a little dried out on the outside. I think it would go nicely with an entree that has gravy to moisten the potatoes a little. We would make it again, but it's not our first go-to potato side dish.
    I didn't have any trouble cutting the potatoes without going all the way through... just use a good knife and pay attention! The potatoes were very tasty, and I really liked the texture. They cooked to absolute perfection in the time prescribed. Everyone at the table loved them! We'll definitely do them again...
    These potatoes are great!! I have made these potatoes many times! Depending on the size of the potatoes they may need cooked a little bit longer but it's totally worth it! I place the potatoes between 2 wooden spoons to prevent from cutting to far down. And this is such an easy recipe it can be made for a side dish to any meal! I would recomend these potatoes to anyone!!
    I have made these potatoes many times and they are always a great hit! DO plan on the baking time to be about twice as long as the recipe calls for (if you plan the extra time when deciding to make these yummy potatoes, it will lessen your frustration with the timing issue). I find it best to buy small-to-meduim potatoes. Then you get started - Cut, season, placing in baking dish and add the liquid ..... I cover the entire baking dish and potatoes with foil and bake for 45-50 minutes and baste 3-4 times (every 12-15 minutes). Then take off the foil and bake uncovered for 30 minutes or until the cheese and crumbs added become browned and crisp.
     
     Not kidding - done right...these are a crowd pleaser!
    This recipe took over twice as long as the recipe says to bake, yes this is dependent on the size of the potatoes, but it was extreme. Also, you have to baste them continually, so you cannot just put it in the oven and do something else.... After all of that, they were definitely on the dry side, and were nothing special. I would be prone to give a recipe the benefit of the doubt but this was very time consuming and I just had to write a review to spare others the trouble.
    I have not had these in years!! This bring's back lot's of memories. The crunchy top and moist bottom with A hint of cheese!!
    This dish is very tasty and simple.
    These turned out great!
    This recipe was fairly easy. My family loved them! A tip on slicing the potato: place the potato on a wooden spoon, then slice, the spoon prevents you from cutting all the way through.
    I didn't think these were worth the time and effort. They needed to cook longer. It was a pain to cut them without cutting all the way through them!! It was also a pain to have to keep basting them. I think that traditional baked potatoes with all the fixin's are better!!
    These potatoes were excellent.. Will make again..
    This is a great recipe for your basic russet potato. I basted it with some garlic butter when that ran out I used the broth mixture. This is now my "go to" potato dish. The potato turns out tender and so flavorful.
    Great potatoes Emeril. My husband and I enjoyed them and I am sure will enjoy them over and over again with many different recipes.
    These potatoes were a hit and everyone loved them. I had two complaints the basting every five minutes was a little annoying! I also think it needed about 1/2 cup of chicken stock because the small pan I used was completely dry when they were done and a little burned on the bottom (not the potatoes the pan) other than that they were great!
    I too found these to be a lacking in flavor so I use a mixture of half olive oil and butter and add chopped garlic, rosemary and thyme. Put into mircowave and heat till butter melts then baste liberally. Generously salt and put fresh pepper. Baste about every 15 mintues till golden brown. If you're having problems cutting try placing wooden chop sticks on each side to prevent slicing all the way through. These are great and can be made ahead of time and reheated.
    Not so good. Bland and boring.
    Maybe I did something wrong but these were rather dry and didn't have a lot of flavor.
    For the poster who was concerned about cutting the potatoes without going through. Place the potatoe next to the handle of a wooden spoon. The knife will stop there and not go through the entire potatoe. If you have two same size spoons, then put the potatoe between the spoons and cutaway.
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