Crispy Hasselback Potatoes for Your Steak Dinner
Why Make This Recipe
Crispy Hasselback Potatoes are a delightful addition to your steak dinner. They are not only visually stunning but also provide a delicious balance of crispy edges and soft centers. With a simple preparation and an amazing jalapeno cilantro sauce, they can transform a regular meal into something special. Plus, everyone loves potatoes, and these are sure to please both family and friends at the dinner table.
How to Make Crispy Hasselback Potatoes
Ingredients:
- 3 lb. Yukon Gold Potatoes
- 2 Tbsp. Olive Oil
- Salt And Pepper, to taste
- 1 cup Packed Cilantro Leaves
- 1/2 cup Low fat Mayonnaise
- 1/4 cup Water
- 2 Tbsp. Lemon Juice
- 4 cloves Garlic
- 1 Jalapeno, Seeded
- 1/2 tsp. Salt
- 1/4 tsp. Ground Black Pepper
Directions:
- Preheat your oven to 450°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Take each potato and cut it into 1/8 inch slices, but be careful not to slice all the way through. Leave about a 1/2 inch base at the bottom of each potato to keep the slices together.
- Arrange the sliced potatoes on the baking sheet. Drizzle them with olive oil and make sure to coat them well.
- Sprinkle salt and pepper generously over the potatoes.
- Bake the potatoes in the oven for 45 to 60 minutes, or until they are crispy and the base is soft.
- While the potatoes are baking, prepare the sauce. In a food processor, blend together the cilantro, mayonnaise, water, lemon juice, garlic, jalapeno, salt, and ground black pepper until smooth.
- Once the potatoes are cooked, serve them hot, drizzled with the jalapeno cilantro sauce.
How to Serve Crispy Hasselback Potatoes
Crispy Hasselback Potatoes make for an excellent side dish alongside your favorite steak. Serve them on a large platter to show off their beautiful presentation. Drizzle the jalapeno cilantro sauce over the top or serve it on the side for dipping. Pair with a fresh salad or steamed vegetables to complete your meal.
How to Store Crispy Hasselback Potatoes
If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator. They can last for up to 3 days. Reheat them in the oven to regain their crispiness, rather than using the microwave.
Tips to Make Crispy Hasselback Potatoes
- Make sure your knife is sharp to help with cutting the potatoes easily.
- You can use a wooden spoon or chopstick to guide your knife, preventing you from cutting all the way through the potato.
- Experiment with different herbs or toppings to customize the flavor to your liking.
Variation
For a twist, consider adding grated cheese to the potatoes during the last 10 minutes of baking. Cheese will melt and create an irresistible gooey texture.
FAQs
Can I use other types of potatoes?
Yes, you can use other varieties such as red potatoes or russets, but Yukon Golds are preferred for their creamy texture.
Can I prepare these potatoes ahead of time?
You can slice the potatoes and store them in a bowl of water in the fridge for a few hours before baking to save time.
How can I add more flavor to the sauce?
Feel free to add extra spices or herbs to the sauce, such as cumin or parsley, to enhance the flavor even more.
Crispy Hasselback Potatoes
Ingredients
Method
- Preheat your oven to 450°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Take each potato and cut it into 1/8 inch slices, but be careful not to slice all the way through. Leave about a 1/2 inch base at the bottom of each potato.
- Arrange the sliced potatoes on the baking sheet. Drizzle them with olive oil and ensure they are well coated.
- Sprinkle salt and pepper generously over the potatoes.
- Bake the potatoes in the oven for 45 to 60 minutes, or until crispy and the base is soft.
- While the potatoes are baking, prepare the sauce. In a food processor, blend together the cilantro, mayonnaise, water, lemon juice, garlic, jalapeno, salt, and ground black pepper until smooth.
- Once the potatoes are cooked, serve them hot, drizzled with the jalapeno cilantro sauce.