Hasselback Potatoes With Garlic-Paprika Oil

By Julia Moskin

Hasselback Potatoes With Garlic-Paprika Oil
Danny Ghitis for The New York Times
Total Time
1 hour 15 minutes
Rating
4(540)
Comments
Read comments

There may never be a better book title than “Aristocrat in Burlap,” a dramatic biography of the Idaho potato, from the first seedlings cultivated by Presbyterian missionaries in the 1840s (with considerable help from Native Americans) to the brown-skinned Burbanks that built today’s $2.7 billion industry. The large size of Idaho potatoes — often 3 to 4 pounds each in the 19th century, nourished by volcanic soil and Snake River water — is the source of the mystique.

The Hasselback potato, named for the hotel in Stockholm where the recipe was invented in the 1950s, shows off the sheer mass of the Idaho potato like nothing else. In the original, the potato is wrapped in bacon, but you can get good smoky flavor and a gorgeous ruddy color by using smoked paprika.

Featured in: The United States of Thanksgiving

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:8 to 16 servings
  • 8large Idaho or other large russet potatoes, about 1 pound each
  • ⅔cup extra-virgin olive oil or a neutral oil like grapeseed
  • 4plump garlic cloves, smashed, peeled and left whole
  • 1tablespoon sweet paprika
  • 1teaspoon smoked paprika (optional)
  • Kosher or coarse sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

290 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 5 grams protein; 735 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place whole unpeeled potatoes in a pot. Cover with cold water by at least 2 inches. Bring to a boil over high heat. As soon as water boils, set a timer and cook potatoes for 10 minutes. Drain, cover with cold water, and let cool to room temperature. (This can be done up to 1 day ahead. Do not refrigerate.)

  2. Step 2

    Heat oven to 425 degrees. Combine oil, garlic and paprika in a bowl or measuring cup. Have a pastry brush ready.

  3. Step 3

    Place a potato on a large spoon. Use a sharp knife to make ⅛-inch-thick slices in the potato, crosswise, without cutting through the bottom, so potato remains intact. The sides of the spoon will prevent the blade from going too far down. (Or, rest potato on counter and line up a chopstick on each side to block the knife.) Don’t worry if the potato skin starts to shred; it will look fine after baking. Repeat with remaining potatoes.

  4. Step 4

    Place potatoes on a piece of foil and brush generously with the paprika oil, using fingers to separate slices and let oil drip down. Sprinkle with salt, making sure that it gets between the slices.

  5. Step 5

    Place on a baking sheet and bake 20 minutes. Remove from oven and brush again with oil. Use oven mitts to gently squeeze potato and open up the slices. Sprinkle again with salt. Bake 10 to 20 minutes more, until potatoes are cooked through. Serve whole or half potatoes.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
540 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

ELT

I slice fresh garlic VERY thinly and put a slice in each fold. It keeps the folds separated a little so things crisp up nicely, plus, you know; garlic.

Figaro

In theory this sounded really good. However, I found that it was bland, soggy and not worth the effort. I have to agree with the other comments.

Better idea: cut Idaho russets in half; with a sharp knife make crisscross hatches (don't go all the way through); season with salt, pepper and your favorite paprika; cover with thin pats of butter; place in baking dish; bake 1 hour @350-375⁰. We like these baked until they are crisp and very brown. This is ideal in a toaster oven.

mjan

You squeeze from the sides, not the ends. And if you dont't fan them open and drizzle in the oil and season with salt, the centers will indeed be bland.

Joe

These were tasty, but didn't crisp as expected. It's difficult to get the layers thin enough when cutting the parboiled potatoes. Probably won't use this method again.

kirk

First time with this recipe after being underwhelmed with others. Very, very good! After the boiling and cooling, the russets were sliced in quarter inch thicknesses. Oiled on top and between each slice then baked for 35 mintues (20 then repeated oiling then 15 minutes more). The potatoes fanned out beautifully and were topped with usual baked potatoes additions. Will make again, it’s the best hasselback recipe that I’ve tried. Thanks

Sandra

Did not think they were worth the trouble. Would have preferred a nice fluffy baked. Agree with Figaro from 5 years ago - bland, soggy and not worth the effort. Think I'll try Fondant potatoes next

Private comments are only visible to you.

Recipe Tags

or to save this recipe.