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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.
Recipe and Headnote Rachel Gurjar
- 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.