South African Hasselback Potatoes
Historians say hasselback potatoes originated in Sweden in the mid-1950s. The technique of cutting whole potatoes partially through to fan out the slices creates a lot of surface area for creating crispy textures during the baking process. This super easy recipe, called Knoffelbotter-Waaieraartappels, is often made to served with grilled meat at outdoor parties in South Africa.
- 4 medium Rickey Russet potatoes
- 8 tablespoons unsalted butter, melted
- 1-2 oz. packet dried onion soup mix
- Preheat oven to 400°F. Line a baking dish or sheet pan with tin foil.
- Use a sharp knife to make cuts ¼-inch apart across the length of the potato. Place cut potatoes on the lined baking pan. Drizzle 1 tablespoon of melted butter over each potato and bake for 45 minutes to an hour, until the potato is cooked through.
- While the potatoes are baking add the onion soup mix to the remaining 5 tablespoons melted butter, stir to combine, and set aside.
- Remove the potatoes from the oven, drizzle the onion butter mix over each potato making sure to get it in-between the slices, and bake for an additional 10 minutes.
- Serve hot.
An easy way to cut potatoes for this recipe is to place each potato on two chopsticks oriented the length of the potato. You can then use a sharp knife to cut down to the chop sticks knowing you won’t fully cut through each potato.