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recipes
November 2023 Issue


SOUR CREAM AND ONION HASSELBACK POTATOES

By Jesse Szewczyk

October 17, 2023
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Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Beth
Pakradooni
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 * Total Time
   
   1½ hours

Reported to have been created at Stockholm’s Hasselbacken restaurant in 1953,
Hasselback potatoes are a perennial holiday favorite. In lieu of a trip to
Sweden, we created this pint-size version that trades the usual russet potatoes
for baby Yukon Gold potatoes. The mini Hasselbacks are piled over a ranchy,
oniony sour cream sauce you’ll want to spoon over everything from your next
baked potato to your entire Thanksgiving dinner (gravy, who?).

Using young potatoes has many benefits: The spuds have a shorter cooking time
and a higher ratio of crunchy scored edges to tender centers. They become teeny
potato poppers you could just as easily serve as finger food at a cocktail party
or side dish at a holiday dinner. To create their signature shape, use two
chopsticks or very thin wooden spoons to stabilize the potatoes, then make thin
slices crosswise with a sharp knife. The chopsticks will prevent you from
slicing all the way through and ruining the accordion effect. Use your hands to
massage olive oil onto the potato, taking care to get inside the potato slices
so they crisp as they roast.

To keep in theme, we top these mini Hasselback potatoes with a smattering of
chives, but a medley of fresh herbs or green onions—or even a sprinkle of
Parmesan cheese—is never a bad idea. If you have leftovers, store the potatoes
and sauce separately; reheat the potatoes in a 425° oven just until warm.

More Thanksgiving potato recipes, including air fryer potato wedges, cheesy
potatoes au gratin, Perfect Oven-Roasted Potatoes, and, of course, Ultra-Creamy
Mashed Potatoes, right this way →

All products featured on Bon Appétit are independently selected by our editors.
However, when you buy something through the retail links below, we earn an
affiliate commission.


WHAT YOU’LL NEED

Chevron
Chevron

 * Silicone Pastry Brush
   
   $11 At Amazon

 * East Fork Serving Platter
   
   $160 At East Fork

 * Microplane
   
   $18 At Amazon

 * Rimmed Baking Sheet
   
   $26 At Amazon

 * Large Bowl
   
   $18 At Amazon


INGREDIENTS

4–6 servings


POTATOES

2½

lb. baby Yukon Gold, peewee, or new potatoes, scrubbed

⅓

cup plus 3 Tbsp. extra-virgin olive oil

1

Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt

1

tsp. freshly ground black pepper

2

garlic cloves, finely grated


SPREAD AND ASSEMBLY

1

cup sour cream

⅓

cup mayonnaise

2

Tbsp. finely chopped chives, plus more thinly sliced for serving

2

tsp. onion powder

2

tsp. Worcestershire sauce

1

tsp. fresh lemon juice

1

garlic clove, finely grated

¾

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

½

tsp. freshly ground black pepper, plus more



Flaky sea salt


PREPARATION


 1. POTATOES
    
    STEP 1
    
    Place a rack in lower third of oven; preheat to 425°. Place 1 baby Yukon
    Gold, peewee, or new potato, scrubbed, on a cutting board so a long side is
    facing you and arrange a chopstick or the handle of a wooden spoon along
    each long side. Using a long knife, cut potato crosswise into ⅛"-thick
    slices, stopping at chopsticks (about ¼" before you cut all the way
    through). Transfer to a large bowl. Repeat with remaining potatoes.
    
    STEP 2
    
    Drizzle cut hasselback potatoes with ⅓ cup extra-virgin olive oil and
    sprinkle with 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher
    salt and 1 tsp. freshly ground black pepper. Gently massage oil all over
    potatoes, making sure to work some into slits. Arrange potatoes, cut side
    up, on a parchment-lined rimmed baking sheet, spacing at least 1" apart.
    Cover tightly with foil and bake potatoes until just barely tender, 20–25
    minutes. Remove foil and continue to bake until tops of potatoes are golden
    brown and crisp, 40–45 minutes more.
    
    STEP 3
    
    Stir together 2 garlic cloves, finely grated, and remaining 3 Tbsp.
    extra-virgin olive oil in a small bowl, then brush over hot potatoes.


 2. SPREAD AND ASSEMBLY
    
    STEP 4
    
    Stir 1 cup sour cream, ⅓ cup mayonnaise, 2 Tbsp. finely chopped chives, 2
    tsp. onion powder, 2 tsp. Worcestershire sauce, 1 tsp. fresh lemon juice, 1
    garlic clove, finely grated, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher
    salt, and ½ tsp. freshly ground black pepper in a medium bowl to combine.
    Taste and season with more salt and/or pepper if needed.
    
    STEP 5
    
    Spread sour cream mixture over a platter; arrange potatoes, cut sides up, on
    top. Scatter thinly sliced chives over, then sprinkle with flaky sea salt
    and more pepper.



WATCH



Carla Makes A Butternut Squash



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