11.25.19

Herbed Hasselback Potatoes

Potatoes are one of those foods that you can make in so many ways, but never get sick of. Especially if you’re someone dabbling in the Whole30 realm, potatoes quickly come in to fill the void of carbs like pasta and rice, and you’ll be eating more potatoes than you ever dreamed of alongside your dinner!

Hasselback potatoes are a fun and easy way to shake things up a bit when you need a new way to enjoy potatoes. These Hasselback potatoes are simple, yet they also lend a delicious buttery-herb flavor. I love that they get crispy and really go well with just about anything! 

If you’ve never had a Hasselback potato before, you are in for a treat! We can thank the Swedes — and the chefs at Restaurant Hasselbacken, in particular — for the invention of this particular style of potato. This type of potato is also known as the Accordion Potatoes. Whatever you call it, the result is the same: a potato, sliced into thin wedges while left joined at the bottom and baked until the layers fan out into rounds of crispy bliss!

Whole30 Hasselback Potatoes

Serves: 6 people
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Prep Time10 mins

Ingredients

  • 6 Yukon gold potatoes (medium-sized)
  • 3 tbsp ghee (or butter if you prefer)
  • 4 cloves garlic, minced
  • 1/4 tsp herbs de Provence
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions

  • Preheat oven to 400 degrees.
  • Carefully slice, without slicing all the way through, 1/4-inch slices into the potatoes like an accordion. To ensure you do not cut all the way through, I recommend placing chopsticks on your cutting board with your potatoes in between and carefully slicing until your knife hits the chopsticks. Place the sliced potatoes on a baking sheet and briefly set aside.
  • In a small, microwave-safe bowl, gently melt ghee. I like to put mine in the microwave for 10-15 seconds.
  • Once melted, combine with garlic and herbs de Provence and mix until well combined.
  • Spoon ghee mixture evenly amongst all the potatoes, opening the potatoes by spreading out the layers gently with your hands and spooning the mixture to seep in-between the thin layers.
  • Go back through with your hands and gently rub the mixture into the potatoes so they are evenly coated all over the tops of the potatoes. Sprinkle each of the potatoes generously with kosher salt and pepper.
  • Place into oven, uncovered, until potatoes are tender in the center and crisp on the edges, about 30 minutes.

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