Turn up the heat with these bold and beautiful Hasselback potatoes! Thinly sliced and roasted to crispy perfection, each potato is infused with a smoky, spicy Chipotle Rub that adds just the right kick. Finished with garlic and a golden edge, they're the ultimate side dish for BBQs, cozy dinners, or any time you crave something flavorful and fun. Serve with a dollop of sour cream or a sprinkle of parmesan for an irresistible finish.
4 Servings
Spicy Chipotle Hasselback Potatoes
Ingredients
4
medium russet or Yukon Gold potatoes
2
cloves garlic, minced
Salt to taste
Optional: grated parmesan, sour cream, chopped chives or cilantro for garnish
Preparation
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Potatoes: Wash and dry the potatoes. Using a sharp knife, slice the potatoes thinly across the top (about ⅛-inch apart), stopping just before cutting all the way through. A good trick is to place the potato between two chopsticks or wooden spoons to avoid slicing through the bottom.
- Make the Chipotle Oil: In a small bowl, mix the olive oil, Spicy Chipotle Rub, and minced garlic.
- Season the Potatoes: Place the potatoes on a lined baking sheet. Use a brush or spoon to coat each potato generously with the chipotle oil mixture, getting it into the slices as much as possible. Sprinkle with a little salt.
- Bake: Bake for 45–55 minutes, basting with more of the seasoned oil halfway through. The potatoes are done when the edges are crispy and the inside is tender.
- Optional Finishes: Sprinkle with parmesan in the last 5 minutes of baking for a cheesy crust. Top with a dollop of sour cream and chopped chives or cilantro before serving.
