I’m here to deliver another super simple recipe that looks sophisticated for your family gathering or dinner party. Everyone loves a good potato dish right? What I love about this one is that it looks very fancy, yet it doesn’t take much time to put together. I’m going to encourage you right now to put this Hasselback Potatoes recipe on your Easter dinner menu. If you want to be really ambitious, test it beforehand in the next week or so you can be sure of how good it is.
Start out with Russet Potatoes. After they are cleaned and scrubbed, slice them in 1/4 inch slices almost all the way to the bottom. My secret is to put a wooden spoon behind your potato and slice right down to the spoon. That way, all the slices are even in depth and you won’t go all the way through on accident.
Once they are sliced, drizzle EVOO and sprinkle salt on top and in between the slices. Bake for 50-60 minutes or until the outside is crispy and the inside is tender.
While your potatoes are baking, prepare your Garlic Aioli (original recipe here). Mix all the ingredients together and pop in the fridge. Once your potatoes come out, make them as fancy as you want in a casserole dish and pour the Aioli over the top. I like to finish it off with a sprinkle of chives or green onions. Pour the rest of the Aioli in a side dish and use it for a topping at the table for your guests to add more if they like.
Take my word for it, these are a crowd favorite. Try them for Easter or your next family gathering and please let me know what you think!
xo, Sarah
Hasselback Potatoes with Garlic Aioli
Ingredients
- 8 Russet Potatoes
- Olive Oil for drizzle
- Green Onions or Chives
Garlic Aioli
- 3/4 cup Mayonnaise
- 3 cloves Garlic
- 2 1/2 tbsps Lemon Juice
- 3/4 tsp Salt
- 1/2 tsp Ground Black Pepper
Instructions
- Preheat the oven to 425 degrees.
- Wash and clean the potatoes.
- Cut 1/4 inch slices across the width of each potato, ensuring you don't cut all the way through. (Tip: Put a wooden spoon behind your potato as you cut so you never cut all the way through, using it as a guide)
- Place all the potatoes on a rimmed baking sheet.
- While gently fanning out each potato, drizzle Olive Oil over all the potatoes, making sure to get in between the slices.
- Sprinkle salt over all the potatoes.
- Bake at 425 degrees for 50-60 minutes or until edges are crispy and center is cooked through.
Garlic Aioli
- Mix mayonnaise, garlic, lemon juice, salt and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
- Once the potatoes are cooked, arrange them in a casserole dish and drizzle Garlic Aioli on top. Finish with green onions or chives.
Dee Harman
This looks so yummy! Do you think Greek yogurt would work in place of the mayo? I despise mayo 🤣
Sarah
Dee HarmanI actually was thinking that would be a good sub too! I feel like that works really well in the place of mayo! Let me know if you do it!
Barb
I also don’t care for mayo but otherwise think this sounds delicious! Any alternate ideas for the topping??
Sarah
BarbI’ve read that you can just substitute olive oil- make it more of a pure garlic aioli. Look up Garlic aioli recipes and I bet there are a number of them sans mayo!
Lori Preleski
Love potatoes, this looks like an awesome way to prepare and enjoy!
Miriam Rush
Major hit with my family at thanksgiving this year. Phenomenal recipe!
Sarah
Miriam RushOh I’m so glad to hear this! Thanks for coming back to share!
Karri
My middle school aged boys raved about it! Nice twist to baked potatoes.
Sarah
KarriThis is so great, thank you Karri!
Kody Nguyen
I made this recipe for Easter this year and it got raving reviews. It seemed so simple so I didn’t expect it to stand out, but people loved it. All the adults commented on how good it was and my 9 year old son told me “this is the best potato dish you make”, the leftovers didn’t last a day. Thanks for a simple and delicious recipe!
Sarah
Kody NguyenHi Kody- thank you so much for sharing this- seeing these kind of things makes my day! So glad it was a hit!