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Ever made Hasselback Potatoes? These crispy and creamy potatoes hail from Sweden, and unlike a regular baked potato, these are sliced *almost* all the way through. This creates thin chips on top and a crunchy golden brown bottom with a creamy, fluffy center. Feel free to mix up the toppings and flavor combinations, but here we kept things simple with everyone’s favorite spice mix: curry powder, a little chopped garlic, and freshly chopped herbs. These make for the perfect no-fuss holiday side for your next party!
These Curried Hasselback Potatoes are brought to you from FeedfeedBrooklyn in our Test Kitchen Sponsored by GE Profile’s Smart Appliances.
- 3 pounds Yukon Gold potatoes
- 1/ 2 cup olive oil
- 2 teaspoons curry powder
- 2 cloves garlic, chopped
- Kosher salt, as needed
- Fresh thyme, chopped, for garnish
- Fresh parsley, chopped, for garnish
Preheat oven to 350˚F. Line a baking sheet with parchment paper.
To "Hasselback" the potatoes, slice off a thin layer from the bottom of the potato so you have a flat surface.
Place the potato cut side down on a cutting board and place a chopstick on each side. Using a sharp knife cut vertical slices from one end to another, being careful as to not cut all the way through. Repeat with all the potatoes.
In a small bowl combine olive oil, curry powder, chopped garlic and salt.
Brush potatoes with ⅓ of olive oil mixture. Bake for 30 minutes, then remove from oven brush with another ⅓ of olive oil mixture. Return to oven and bake for 30 minutes more. At 1-hour mark remove from oven and baste with remaining olive oil. Bake for 15 minutes more, or until golden brown and tender.
Transfer baked potatoes to a platter, garnish with herbs and more salt. Serve hot.