Hasselback Potatoes
Small potatoes sliced almost all the way through so the thin layers fan open and brown in the oven, surrounded by seasoned onions. The family version used a full cup of oil for six potatoes; the approved final cuts that to 1/2 cup while keeping the onion, chicken-soup seasoning, salt, parsley, and long slow 350 F bake.
Ingredients
Equipment
Method
- Preheat the oven to 350 F / 175 C. Lightly grease a 9×13-inch baking dish.
- Peel the potatoes if desired. Place one potato between two chopsticks or wooden spoon handles. Cut thin crosswise slices about 1/8 inch / 3 mm apart, stopping when the knife hits the guides so the potato stays connected at the bottom. Repeat with all potatoes.
- Spread the diced onions in the baking dish and arrange the potatoes cut-side up on top.
- In a small bowl, stir together the oil, chicken soup mix, salt, and parsley.
- Spoon or brush the seasoned oil over the potatoes, working some between the slices. Pour any remaining mixture over the onions.
- Bake uncovered for 1 1/2 to 2 hours. Around the 45-minute mark, carefully spoon some of the pan oil over the potatoes again as the slices begin to open.
- Continue baking until the potatoes are completely tender when pierced near the center and the fanned edges are golden. Serve hot with the roasted onions spooned around them.
Notes
Recipe #148
Category: Potato Sides
Yield: 6 potatoes
Method: Slice and roast
Prep: About 20 minutes
Bake: 350 F / 175 C, 90-120 min
Difficulty: Beginner-friendly
Recipe Details
Kosher: Pareve if using pareve chicken-style soup mix. Texture: Tender centers with separated, crisp-edged slices. Flavor: Savory onion and parsley with concentrated roasted potato flavor.
Oil Reduced, Family Method Preserved
The original card calls for 1 cup oil for only six potatoes. The approved version uses 1/2 cup, which is still generous enough to coat the potatoes and onions and to work between the slices without leaving the pan excessively oily.
What a Beginner Should Look For
Before baking: Slices should be thin and even but still connected at the bottom. Midway: The slices begin to fan open. Finished potatoes: A knife slides easily into the center and the exposed ridges are golden and crisp.
Use Chopsticks as a Cutting Stop
Place a chopstick or wooden spoon handle on each side of the potato while slicing. The knife hits the guides before it reaches the cutting board, which makes it much harder to accidentally cut the potato into separate pieces.
Beginner Tips
- Small potatoes cook more evenly in the family recipe's lower oven temperature.
- Use a sharp knife; a dull knife can push the potato around.
- Brush some oil between the slices once they start to open.
- If the onions darken too quickly, push them under the potatoes or cover the pan loosely for part of the bake.
- Do not rush the long bake at 350 F; the slow heat softens the centers while the edges gradually crisp.
- Add 1/2 tsp garlic powder to the oil mixture.
- Use smoked paprika in place of part of the soup mix for a different flavor.
- Finish with fresh chopped parsley after baking.
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