The Best Seasoned Hasselback Potatoes
The Best Seasoned Hasselback potatoes are a delight with their crispy edges and tender centers.
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Hasselback potatoes can be made with regular baking potatoes, round golden potatoes, or sweet potatoes. Actually, any potato you have on hand will work.
For the absolute best outcome, I suggest using oval-shaped potatoes because they fan out as they bake, allowing the butter and seasonings to drip between the slices.
Seasoned Hasselbacks are fantastic, but if you prefer a plain potato, simply leave off the seasonings and wrap the sliced potato in foil to bake.
Here are some optional ideas to serve with the Hasselback potatoes:
- Butter ~ corn or dairy-free if needed
- Sour cream ~ dairy-free if needed
- Ranch dressing
- Chives
- Bacon bits
Hasselback potatoes can be baked with or without foil. For a crispy outside, don’t wrap potatoes in foil while baking.
In the pictures below, these potatoes were wrapped in foil while they were baked and seasoned with only ground sea salt and ground pepper. I baked the russet potatoes for 70 minutes and the sweet potatoes for 90 minutes, or until they reached the desired tenderness.
Hasselback potatoes are an easy way to serve guests because they can portion off the amount they would like. For example, my mom never wants a whole potato, so she cuts off about five slices.
To make these seasoned Hasselback potatoes, you will need any or all of these ingredients:
- Russet, golden, or sweet potatoes
- Butter or olive oil ~ I prefer butter, dairy-free butter if needed
- Garlic cloves ~ optional, omit for Low FODMAP
- Fresh rosemary ~ optional
- McCormick Montreal Steak Seasoning ~ Low FODMAP if needed, Fody Steak Seasoning
- Traeger Blackened Saskatchewan Rub Garlic & Signature Spices ~ omit for Low FODMAP
If you prefer, use either the McCormick steak seasoning or the Traeger seasoning. I like to use both because the results are crispy and extra flavorful. These are so good, I’ve even eaten the leftovers cold the next day.
For the best baking results, try to slice the potatoes evenly, about 1/4″ slices. When the slices fan out, the seasonings will be slightly pushed in between, which makes for a wonderfully flavored potato.
The Best Seasoned Hasselback Potatoes
Ingredients:
4 Medium Russet potatoes
4-6 Tbsp butter or non-dairy substitute, melted
2 Fresh garlic cloves, minced ~ optional. Omit for Low FODMAP
1 + 1/2 Tbsp fresh rosemary ~ optional
2 Tbsp McCormick Montreal Steak Seasoning ~ Low FODMAP if needed, Fody Steak Seasoning
2 Tbsp Traeger Blackened Saskatchewan Rub Garlic & Signature Spices ~ omit for Low FODMAP
Directions:
Preheat oven to 375 degrees F.
Wash and dry potatoes.
Make 1/4″ slices across the long side of the potato—slice 2/3 of the way through, not all the way through.
Place potatoes on a baking sheet and brush over the cut edges with half of the melted butter.
Sprinkle any or all of the listed seasonings over the potato and gently between the slices.
Bake for 45 minutes uncovered. If you prefer the potatoes to be soft on top instead of crunchy, then you will need to cover or wrap them with foil.
Remove the potatoes from the oven and drizzle more melted butter over them.
Return the potatoes to the oven and cook for 35 minutes, or until they are fork-tender on the inside.
The top of the potato will be crunchy, firm, and scrumptious.
Enjoy!
The Best Seasoned Hasselback Potatoes
Ingredients
- 4 Medium Russet potatoes
- 4-6 Tbsp butter or non-dairy substitute, melted
- 2 Fresh garlic cloves ~ minced ~ optional. Omit for Low FODMAP
- 1+ 1/2 Tbsp Fresh rosemary ~ optional
- 2 Tbsp McCormick Montreal Steak Seasoning ~ Low FODMAP if needed Fody Steak Seasoning
- 2 Tbsp Traeger Blackened Saskatchewan Rub Garlic & Signature Spices ~ omit for Low FODMAP
Instructions
- Preheat oven to 375 degrees F.
- Wash and dry potatoes.
- Make 1/4" slices across the long side of the potato—slice 2/3 of the way through, not all the way through.
- Place potatoes on a baking sheet and brush over the cut edges with half of the melted butter.
- Sprinkle any or all of the listed seasonings over the potato and gently between the slices.
- Bake for 45 minutes uncovered. If you prefer the potatoes to be soft on top instead of crunchy, then you will need to cover or wrap them with foil.
- Remove the potatoes from the oven and drizzle more melted butter over them.
- Return the potatoes to the oven and cook for 35 minutes, or until the insides are fork-tender.
- The top of the potato will be crunchy, firm, and scrumptious.
This is a great recipe for Hasselback potatoes .
Thank you, I am so glad you like them!