This is one of my favorite fancy-sounding side dishes. These potatoes are so easy to prepare and use a very limited amount of ingredients and are customizable, which as you know… I LOVE. “Hasselback” the name of these potatoes, refers to the way they are prepared and is a nod to the famous Hasselbacken Hotel in Stockholm, Sweden where these signature spuds originated. The method of making this type of potato requires the cook nearly slice through the entire potato, virtually scalloping it but leaving it intact at the bottom. I promise, I’ll teach you how to make these amazing (totally do-ahead-able) delicious potatoes. I guarantee you’ll enjoy them many times throughout this summer while grilling or pot-lucking! They are just too easy and utterly delicious. *Update, this is also a blue ribbon winning recipe! (I used rosemary for that contest.)
Here are the steps to making this super-side! *Full recipe at the end of the post.
First, assemble your ingredient team.
Alright, now slice through your potatoes… carefully. Do not go all the way through. You want them to be kept intact.
Don’t let your kids play with knives… mine just help me portray images I otherwise could not. Of course I did help quite a bit in her slicing the rest of the potato. Anyway… moving on. Looks like this:
Assemble the ingredients of your butter mixture in a small bowl. I only made 1 potato today, so this is 1/4 of the total recipe, FYI.
Mix the butter mixture up, well. Chop your dill a LOT if you don’t want the ‘dead seaweed’ look on your finished potatoes. (I had a helper… seriously, she was so happy and I could not re-chop the dill. Couldn’t.)
Remember the garlic? Slice that up and place a slice in between every slice of the potato.
Rub the equal parts of the butter mixture on each of the potatoes.
Wrap them up in foil, almost all the way…
And bake at 400 degrees for 1 hour (for a medium/large sized potato) or less time for smaller potatoes.
Serve with sour cream or just plain on their own. Season accordingly to your taste with salt and pepper. *See what I mean about the seaweed look? Just chop that dill more and you’ll be just fine!
Don’t cut all the way through! (btw, can I order a little extra natural light in my house?)
I couldn’t help it. (I had a partner in crime here too. She loves dill like her Mama.) See that garlic? It melts between the slices of potato. Scrump-sh.
Garlic Dill Hasselback Potatoes
- 4 medium/large potatoes I like Yukon Gold potatoes for this dish
- 8 cloves of garlic
- 1 stick of butter room temperature
- 1/4 C chopped dill you may substitute other fresh herbs such as rosemary or thyme, just know those herbs require using much less of the herb because of their strength. Especially rosemary! Only use 1 tsp chopped rosemary on each potato, use 2 tsp chopped fresh thyme on each potato.
- 1 tsp salt
- 1/2 tsp pepper
- olive oil
- Additional salt and pepper to taste
- Start by washing potatoes well. Slice in 1/4" slices, not slicing completely through the potato, so it stays intact. Slice cloves of garlic, thinly. Place slices of garlic gently in between slices of potato. Rub with a little olive oil. Combine butter, chopped dill, salt and pepper in a small bowl. Divide butter mixture into 4 equal parts. Rub butter mixture on top half of potato, wrap up in foil, leaving a vent in the top for steam to escape a bit. Bake at 400 degrees for 60 minutes for a medium/large sized potato. Your potato is finished cooking when you insert a smooth edged paring knife into the center of the potato and it is tender. (*My potatoes were not medium nor large, just in between I think and one hour suited them perfectly.)