The Paragon of Potatoes: Roasted Hasselbacks with Breadcrumbs & Thyme

This Swedish recipe could be the most impressive and delicious way to roast a potato, and it is practically effortless. With 10 minutes, 5 ingredients, and some basic knife skills, you can create a gorgeous tray of golden brown, crispy, creamy accordion potatoes. I love the incredibly simple technique for making Hasselback potatoes. They are quick enough for a weeknight side dish, but their presentation is so fetching that they’d also make a perfect addition to any holiday meal. I’ve made them for brunch and dinner, and had them reheated at lunch. My Mom made them for Christmas. These potatoes are addictive.

The Hasselback potato is simply a potato sliced in thin stripes, without cutting all the way through, (like an accordion) and roasted. As they roast in the hot oven, the slices fan out and get crispy on top, as the center gets baked and creamy. Halfway through baking, you brush with a second dousing of olive oil and butter to ensure that the fat and flavor permeates through all the crevices. Fifteen minutes before they are done, add any variety of chopped herbs, breadcrumbs, or cheese. Let the topping get golden brown, and serve. The result feels like a combination of scalloped potatoes, twice-baked potatoes and oven fries– basically your dream potato. As pictured, I’ve tried this recipe with rainbow baby potatoes, and you can use any variety. But hands down, the best potato to use here is the Yukon Gold. Use good quality olive oil and be generous with it.

Happy 2015!! Thanks for reading Pezzo and may all your new year dreams come true!

Hasselback Potatoes with Thyme and Breadcrumbs
serves 4

Ingredients
4 medium to large Yukon Gold potatoes
2 tablespoons melted butter
2 tablespoons extra virgin olive oil
Salt
Pepper
2 teaspoons minced fresh thyme leaves plus a few sprigs for garnish
1/4 cup panko crumbs

1. Heat the oven to 425°F with a rack in the middle position.

2. Scrub the potatoes clean and pat them dry. Cut slits in the potatoes, stopping just before you cut through, leaving the bottom intact. Make sure the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart.

3. Arrange the potatoes in a baking dish or rimmed baking sheet. In a small bowl, combine the melted butter and olive oil. Brush the potatoes all over with butter and oil, including the bottoms. Sprinkle the potatoes generously with salt and pepper. Bake for 30 minutes

4. After 30 minutes, remove the pan from the oven and brush with butter and olive oil again. At this point, the layers will have started to separate. You can gently nudge the layers apart if they’re still sticking together with a butter knife. Make sure some of the fat drips down into the space between the slices.

5. Bake another 30 to 40 minutes, until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife. Remove from the oven so you can put on the final topping. Sprinkle the thyme over the tops of the potatoes. Season again with some more salt and pepper. Next sprinkle the panko over the tops and push the breadcrumbs down into the slits a little bit with a fork. Drizzle the tops of the potatoes with a little bit of olive oil just to moisten the panko. Scatter the thyme sprigs over the potatoes. Put back in the oven for another 10 to 15 minutes, until panko is golden brown and potatoes are fully cooked through. Serve immediately.