*A pro tip to help you master the slicing is to place your potato between two skewers. I typically skip peeling! Then you will cut the potatoes in about ⅛ to ¼ inch slices, making sure to not cut all the way through. You can choose to peel or not peel your potatoes.
Prep: to begin, wash and dry each potato. You can use red potatoes, but since they are waxier in their consistency they don’t crisp or expands as well as the russet!
#Best hasselback potato slicer skin#
So what type of potato is best for Hasselback Potatoes? The starchier the better! I prefer russet or golden yukon potatoes because the skin crisps nicely and the potato expands to soak in all the butter, herbs and oil. Hasselback Potatoes have major aesthetic appeal compared to the traditional baked potato! The thin slices make it appear spiral cut, and difficult to make, but really this style of potato can’t get much easier!Īnd the texture and flavor that comes from cutting and baking a potato-like this are amazing! The crispy, salty almost chip-like outer skin and then the soft, buttery insides make this potato melt in your mouth! Hasselback Potatoes are named after the tavern, Hasselbacken, in Sweden where they were first created! Of course, this way of baking potatoes has spread all over the world and many variations and toppings have emerged! Potatoes are a go-to side dish for practically every meal! You can cook them in so many different ways, whipped potatoes, twice baked potatoes, au gratin potatoes, and the list could go on and on! But if you haven’t tried Hasselback Potatoes, you are really missing out! Hasselback Potatoes are potato perfection! This potato has a crispy outer crust, soft and flavorful inside and its fancy appearance will impress everyone at your kitchen table!
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