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Golden Hasselback potatoes with crispy layers on a wooden board garnished with chives and sliced shallots.

Shallot Hasselback Potatoes

Course: Side Dish
Cuisine: American
Keyword: hasselback potatoes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 416kcal
Author: Laureen King
Shallot Hasselback Potatoes are a tasty twist on the traditional baked potato, tender potatoes with a crispy skin.
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Ingredients

  • 4 large potatoes I used new russet potatoes
  • 4-6 large shallots thinly sliced
  • 4 tablespoons fresh chives chopped
  • 2 tablespoons olive oil
  • 2 tablespoons melted butter
  • 1/2 teaspoon sea salt or kosher salt
  • 1/2 teaspoon fresh ground pepper

Instructions

  • Preheat oven to 400 F.
  • Wash the potatoes.  Cut thin slice off bottom of potato, this makes a flat surface to prevent potatoes from rolling around on the pan.
  • Place the potatoes on a cutting board and with a sharp knife make thin even cuts through potatoes. Be sure to not slice entirely through potato.
  • Place shallots between each slice of the potato, also sprinkle a few slices on top.
  • Mix the melted butter and olive oil together.
  • Brush the potatoes all over with melted butter and olive oil.
  • Sprinkle with chopped chives, salt and pepper.
  • Place on foil lined baking pan and roast in the oven until tender, about 1 hour depending on the size of the potatoes.
  • Every 15 minutes or so brush with more olive oil and butter.

Nutrition

Calories: 416kcal | Carbohydrates: 69g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 361mg | Potassium: 1651mg | Fiber: 9g | Sugar: 5g | Vitamin A: 315IU | Vitamin C: 76mg | Calcium: 59mg | Iron: 3mg