Crispy Hasselback Potatoes with Sour Cream and Bacon

These Hasselback Potatoes are a delicious combination of crispy edges and a tender, creamy interior. Topped with a dollop of sour cream, crispy bacon bits, and fresh chives, they make a beautiful and flavorful side dish that pairs well with any meal. The thin slices allow the potatoes to fan out as they bake, creating a stunning presentation with a perfect balance of textures.

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Did You Know?
Why Are Hasselback Potatoes So Popular?
Hasselback potatoes originated in Sweden, named after the Hasselbacken Restaurant in Stockholm, where they were first served. This unique slicing technique increases the surface area of the potato, allowing for maximum crispiness and the perfect blend of textures. The thin cuts absorb more seasoning and toppings, making each bite flavorful and delicious. Plus, they look impressive on the plate, making them a favorite for dinner parties and gatherings.

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Yield:
4 servings

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Ingredients:

4 medium-sized russet or Yukon Gold potatoes
3 tablespoons olive oil or melted butter
1-2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
2 tablespoons fresh herbs (such as rosemary, thyme, or parsley), chopped
1/4 cup grated Parmesan cheese (optional)
1/2 cup sour cream, for serving
1/4 cup crispy bacon bits, for garnish
2 tablespoons fresh chives, chopped, for garnish

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Instructions:

1. Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Personal Tip: Parchment paper helps keep the potatoes from sticking and makes cleanup a breeze.

2. Prepare the Potatoes:
Wash and dry the potatoes thoroughly. Using a sharp knife, make thin slices across each potato, cutting about 2/3 of the way down without cutting through the bottom. The slices should be about 1/8 inch apart.
Personal Tip: Place each potato between two chopsticks or wooden spoons on either side of the potato while slicing. The chopsticks act as a barrier, stopping your knife before it reaches the bottom of the potato. This way, you can make evenly spaced cuts about 2/3 of the way through without accidentally slicing all the way through..

3. Season the Potatoes:
In a small bowl, mix together the olive oil (or melted butter) and minced garlic. Brush the potatoes generously with the mixture, making sure to get some between the slices. Sprinkle with salt and pepper.

4. Bake the Potatoes:
Place the potatoes on the prepared baking sheet and bake for 45-55 minutes, or until the edges are golden and crispy and the centers are tender.
Personal Tip: Halfway through baking, brush the potatoes with more of the garlic oil mixture for extra flavor.

5. Add Parmesan and Herbs:
If using Parmesan cheese, sprinkle it over the potatoes during the last 10 minutes of baking. Remove the potatoes from the oven and sprinkle with chopped fresh herbs before serving.

6. Serve with Toppings:
Top each potato with a dollop of sour cream, crispy bacon bits, and a sprinkle of fresh chives. Serve hot and enjoy the delicious combination of textures and flavors!
Personal Tip: Chilling the sour cream slightly before serving gives a refreshing contrast to the hot, crispy potatoes.

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A Little More Information About These Hasselback Potatoes:

Crispiness Level: These potatoes are known for their crispy exterior and soft interior. The unique slicing method allows the heat to reach more surfaces, creating those delightful crunchy edges while keeping the inside tender and fluffy. The addition of olive oil and garlic enhances the flavor and aroma.

Flavors to Try: This recipe offers a classic garlic and herb version, but you can also try adding cheddar cheese for a rich, melty topping or sprinkle with smoked paprika for a hint of smokiness.

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Nutritional Information (Per Serving):
Calories: 320, Protein: 7g, Carbohydrates: 38g, Fiber: 5g, Net Carbohydrates: 33g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 20mg, Sodium: 350mg, Sugars: 1g, Glycemic Index: Medium

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Kitchen Tips, Great Ideas, How to Save Money

1. Use the Right Potatoes: Russet potatoes are best for a crispy exterior, while Yukon Golds give a creamier texture.
2. Make Ahead Tip: Slice the potatoes a few hours in advance and keep them in cold water to prevent browning. Just dry them well before baking.
3. Keep Slices Even: Use chopsticks or wooden spoons to guide your knife and prevent slicing through the potato.
4. Add Cheese at the Right Time: Adding cheese in the last 10 minutes prevents it from burning and ensures a melty, golden topping.
5. Brush with Butter: For a richer flavor, use melted butter instead of olive oil, or try a combination of both.
6. Try Flavored Oils: Use garlic-infused or herb-infused olive oil for a quick flavor boost.
7. Reheat Leftovers: Leftover Hasselback potatoes can be reheated in the oven at 375°F (190°C) for 10 minutes to regain their crispiness.
8. Customize with Toppings: Add crumbled bacon, sour cream, or chives for a loaded Hasselback potato experience.
9. Check for Doneness: Insert a fork into the thickest part of the potato. If it slides in easily, the potato is done.
10. Bake on a Rack: If you want even more crispiness, place the potatoes on a wire rack over the baking sheet to allow air circulation underneath.

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Let’s Learn About Different Types of Potatoes

1. Russet Potatoes: Known for their high starch content and fluffy interior, russet potatoes are ideal for baking, mashing, and making crispy dishes like Hasselback potatoes.

2. Yukon Gold Potatoes: These potatoes have a buttery flavor and a creamy texture, making them great for recipes where you want a slightly richer taste. They hold up well in roasting and are perfect for Hasselback-style baking.

3. Red Potatoes: With their low starch and firm texture, red potatoes are perfect for roasting and potato salads. They’re not as fluffy as russets but can add a unique texture if you prefer a firmer bite.