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Total Time
1½ hours
Reported to have been created at Stockholm’s Hasselbacken restaurant in 1953, Hasselback potatoes are a perennial holiday favorite. In lieu of a trip to Sweden, we created this pint-size version that trades the usual russet potatoes for baby Yukon Gold potatoes. The mini Hasselbacks are piled over a ranchy, oniony sour cream sauce you’ll want to spoon over everything from your nextbaked potatoto your entireThanksgiving dinner(gravy, who?).
Using young potatoes has many benefits: The spuds have a shorter cooking time and a higher ratio of crunchy scored edges to tender centers. They become teeny potato poppers you could just as easily serve as finger food at a cocktail party orside dish at a holiday dinner. To create their signature shape, use two chopsticks or very thin wooden spoons to stabilize the potatoes, then make thin slices crosswise with a sharp knife. The chopsticks will prevent you from slicing all the way through and ruining the accordion effect. Use your hands to massage olive oil onto the potato, taking care to get inside the potato slices so they crisp as they roast.
To keep in theme, we top these mini Hasselback potatoes with a smattering of chives, but a medley of fresh herbs or green onions—or even a sprinkle of Parmesan cheese—is never a bad idea. If you have leftovers, store the potatoes and sauce separately; reheat the potatoes in a 425° oven just until warm.
MoreThanksgiving potato recipes, includingair fryer potato wedges,cheesy potatoes au gratin,Perfect Oven-Roasted Potatoes, and, of course,Ultra-Creamy Mashed Potatoes,right this way→
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What you’ll need
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Silicone Pastry Brush
$11
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East Fork Serving Platter
$160 At East Fork
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Microplane
$16 At Amazon
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Rimmed Baking Sheet
$25 $22 At Amazon
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Large Bowl
$18 At Amazon
Ingredients
4–6 servings
Potatoes
Spread and Assembly
Potatoes
Step 1
Place a rack in lower third of oven; preheat to 425°. Place1 baby Yukon Gold, peewee, or new potato, scrubbed, on a cutting board so a long side is facing you and arrange a chopstick or the handle of a wooden spoon along each long side. Using a long knife, cut potato crosswise into ⅛"-thick slices, stopping at chopsticks (about ¼" before you cut all the way through). Transfer to a large bowl. Repeat with remaining potatoes.
Step 2
Drizzle cut hasselback potatoes with⅓ cup extra-virgin olive oiland sprinkle with 1Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher saltand1 tsp. freshly ground black pepper. Gently massage oil all over potatoes, making sure to work some into slits. Arrange potatoes, cut side up, on a parchment-lined rimmed baking sheet, spacing at least 1" apart. Cover tightly with foil and bake potatoes until just barely tender, 20–25 minutes. Remove foil and continue to bake until tops of potatoes are golden brown and crisp, 40–45 minutes more.
Step 3
Stir together2 garlic cloves, finely grated, and remaining3 Tbsp. extra-virgin olive oilin a small bowl, then brush over hot potatoes.
Spread and Assembly
Step 4
Stir1 cup sour cream,⅓ cup mayonnaise,2 Tbsp. finely chopped chives,2 tsp. onion powder,2 tsp. Worcestershire sauce,1 tsp. fresh lemon juice,1 garlic clove, finely grated,¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and½ tsp. freshly ground black pepperin a medium bowl to combine. Taste and season with more salt and/or pepper if needed.
Step 5
Spread sour cream mixture over a platter; arrange potatoes, cut sides up, on top. Scatterthinly sliced chivesover, then sprinkle withflaky sea saltand more pepper.
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