How to Cut Hasselback Potatoes - Food Wishes

Learn how to safely and precisely cut Hasselback potatoes! Enjoy!

For the fully formatted, printable, written recipe, follow this link: NOTE: This was a how-to demo for cutting the potatoes, and there is no written recipe.

[darreee]

Nice touch with using duckfat instead of butter which is used in the original recipe. In sweden, where this recipe is from, we normally use smaller potatoes with low starch content. The potatoskin isn't removed and the cuts are thinner (about half the size of chef Johns cuts). It will feel more like eating chips and the texture won't be as starchy. Also we don't boil the potatoes, they only get smothered with a lot of butter, topped with breadcrumbs and straight in the oven at around 220c/440f for 45minutes. To get them really crispy the potatoes should be basted with butter half way through and then again when they're almost done. Garlic and herbs elevates the taste of the potatoes by a lot, although not used in the original recipe.

[johnclamshellsp]

To any of the 4.31 million subscribers here, absolutely make the Cheeseburger Wellington. Made mine with beef stock and garlic gravy (it's all I had). Best creation of food since the CD was invented. Thank You Chef John.

[listening]

Chef John, you’re a mad genius to experiment like that so we don’t have to. I respect that. 👍

[twosocks]

I have been through a culinary program, quite a while ago, and yet I never heard of Hasselback potatoes until I learned the process from my father and two brothers-in-law, about 8 years ago. The way I learned to make them was essentially like this, using the Chopsticks to prevent the knife from going all the way through. But mine are done a little differently. First of all, I don't peel the potato. I also don't soak them in cold water either. I preheat my oven to 450°, and line a baking sheet with aluminum foil. I rub the outsides of the potatoes with a little bit of vegetable oil, and then sprinkle generously with coarse flaky salt. Then the potatoes go into the oven to bake for 30 minutes. Meanwhile, I finally meant about eight cloves of garlic, or thereabouts, and gently cook it over low heat in about a stick and a half of butter. Sometimes I put some fresh herbs in the butter, sometimes I just do the garlic and the butter. Rosemary is my favorite, but sage and time also work well. When the 30 minutes are up, I based the potatoes with the garlic butter mixture every 10 minutes, doing this for a total of about four times.
As far as your potatoes turning brown, I don't really think it is any sort of major concern. What matters is the end result. Your end result here in this video yielded exactly the product I would have wanted. So it doesn't matter, to me, if they turn brown during the preparation or not.

[chrisschmitt]

Chef John. The browning happens to potatoes if they’ve been in cold storage sans oxygen long term, which is common this time of the year. It doesn’t alter the flavor. Soak potatoes in cold water with a teaspoon of citric acid to avoid oxidation, and rinse before use.

[tomwilson]

Chef John, don't forget what you taught us: "Never let the food win"

[Happilyretired]

I use a compound butter and baste as they open so the seasoned butter gets down between slices. Yum!

[chris.d.walton]

Great video! Am cooking these tonight. The way you talk is mildly hypnotic... Might listen before bedtime to get sleepy.

[ActuallyAlask]

I love hasselback potatoes for that mashed potato like texture with the ultra crispy "spine." I love that you got it crispy all around.

[martinnyberg]

6:16 And just FYI, Restaurant Hasselbacken still exists, on the island Djurgården, east of the city centre, and where the famous Vasa museum is. “Hasselbacken” literally means ”the hazel hill”. And the Swedish spelling of the potatoes is “Hasselbackspotatis”; there’s a ligand “-s-“ (it is not a possessive) in compound words where the first part of the compound itself is a compound. In case you needed more trivia. 😁

[bradstanley]

Awesome recipe!!
I used butter and put thinly sliced onions and garlic in between the slices and WOW 🤩… thanks for sharing Chef John 👍

[colinmcdonald]

I sometimes soak in a light brine rather than simply water. Which is how I season the potato throughout ( I think I got that from another YouTube recipe but can't remember who). This may also help reduce oxidation. I understand the brining also removes surface starch... Which helps give a crispy result without twice cooking.

I get nice crispy results
And yes as a previous commenter mentions... The scraps from the bottom cut can be eaten as ' test " appetizers by the cook or added a bit later in the cooking ( I put them in the 2nd or third basting)

[beth]

Its OK Mr. John, they look fabulous! Imma make them this weekend. I'm gonna caramelize some garlic beforehand for sure. We love you, ENJOY!

[jopflah]

The piece cut off of the potato to create a flat side should be roasted along with the rest, with same seasoning, to become an appetizer while waiting for the rest to cook. Delicious!

[stephanshemenski]

Thanks Chef John. I'm going to try this with rutabaga since I am diabetic and am trying to avoid potatos. But they look so darned good and yummy!

[brendanhoffmann]

My Mum used to make hasselback potatoes when she made roast dinners. They were always so crispy and delicious! You've inspired me to roast some potatoes for lunch! Along with some ham steaks!

[Wishbone]

This is so much more complicated than what we do. First of all, we have a "tool" for the cutting. It's just a small wooden board with a rounded indentation in the middle for the potato to rest in as you cut it. It means both that you won't cut all the way through and that you don't have to cut a slice off each potato. Secondly, after cutting them we just whack them in a roasting pan, baste them with a bit of liquid margarine and a bit of salt and put them in the oven for an hour. Always come out great. Then we usually drown them in béarnaise sauce when we eat them. Now that I think about it, we're actually making them tomorrow for New Year's Eve, along with some fresh green beans and a whole slow-roasted tenderloin.

[Eleksnadder]

Can't believe this is your first Hasselback recipe! Such an amazing way to cook potatoes.

[cogfather]

I made these tonight, crispy outside, creamy inside. They were soooo good!

[Misky]

I like how you shared your do and dont’s here! These look incredible!