South African Hasselback Potatoes

Makes 4 servings Rickey Russet

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
  1. Preheat oven to 400°F. Line a baking dish or sheet pan with tin foil.
  2. 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.
  3. While the potatoes are baking add the onion soup mix to the remaining 5 tablespoons melted butter, stir to combine, and set aside.
  4. 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.
  5. 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.