You may not make potatoes any other way again. Simple, flavorful, and absolutely delicious; Yukon gold potatoes are sliced and then cooked with minimal ingredients to absolute perfection. These golden hasselback potatoes are tender and soft on the inside, and crisp on the outside. These potatoes are the perfect accompaniment to any meal.
What you’ll need for this recipe
- Yukon gold potatoes (this is non-negotiable)
- Please do not use any other kind of potato for this recipe; Yukon gold potatoes have such a specific flavor and texture, which is so important for this recipe. The end result is a perfectly tender potato. I have not tested this recipe with other varieties of potatoes, but I know this recipe works beautifully with Yukon gold potatoes.
- warm water
- bouillon cube (chicken flavored)
- light butter
For this recipe, I purchase a 3 lb bag of potatoes. They will vary in size, so the serving size for this recipe isn’t as easy as saying “one potato per person.” For the larger potatoes, half is an appropriate serving, while one of the smaller potatoes are an appropriate serving per person. Therefore, the serving size of this recipe is one cup of potatoes, however that might end up!
How to cut the potatoes
I did not use any special instrument when slicing these potatoes, just a good old sharp knife. Make sure your knife is super sharp. Also, using Yukon gold potatoes is so key here, because they are SO easy to cut raw, as opposed to other varieties. Yukon gold potatoes are so soft and tender on their own, that cutting them is a breeze.
I saw a trick once to cutting potatoes which involved chopsticks. You lay the chopsticks on a cutting board, to kind of stabilize the potato, and to ensure you don’t cut all the way through them.
The key to Hasselback potatoes is not cutting all the way through. You need to leave about 1/4″ of un-cut potato on the bottom, so that the potatoes stay together as much as possible. This might be hard, but you’ll get the hang of it. Just don’t rush, take your time.
Make 1/4″ wide cuts across the potatoes. These cuts will allow you to somewhat fan the potatoes out.
How to make golden hasselback potatoes
Once the potatoes are cut, arrange them in a baking dish. Preheat the oven to 450F. Combine the bouillon cube with the water to dissolve; melt the butter in a dish, and add that to the water mixture.
Pour about half of this liquid over the potatoes, making sure to get it in between the cuts. Place the baking dish in the oven and bake for 1 hour.
After an hour, pour the remaining liquid over the potatoes in the same way, and bake for another 30 minutes. After the hour and a half, place the potatoes on a serving platter, and pour the residual liquid over them. Garnish with fresh chopped chives.
Golden Hasselback Potatoes
- baking dish
- optional: chopsticks to help cut the potatoes
- 3 lbs Yukon gold potatoes must use this variety
- 1 bouillon cube chicken flavored
- 2 cups water warm
- 1/4 cup light butter Land 'O Lakes light butter with canola oil
- fresh chives for garnish
- Preheat the oven to 450F.
- Wash the potatoes, do not peel them.
- Lay two chopsticks a few inches apart on a cutting board, and then place a potato on top. This helps stabilize the potato for cutting.
- Make 1/4" cuts across the potato, but not all the way down. Leave about 1/4" on the bottom, un-cut, so that the potatoes stay together.
- Place the cut potatoes in a baking dish.
- Whisk the bouillon cube into the 2 cups of water to dissolve.
- Melt the butter and add it to the bouillon mixture.
- Pour half of the liquid into the baking dish, over the potatoes.
- Roast for 1 hour. Then, add the remaining liquid, and roast for another 30 minutes.
- Plate the potatoes and spoon the residual liquid over the potatoes before serving.
- Sprinkle with fresh chives for garnish.
- 5 WW points (blue and green plan)
- 1 WW point (purple plan)
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