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Home » Recipes » Side Dish

Holiday Hasselback Potatoes with Shallot Chive Butter

November 1, 2016 Updated November 15, 2024 by Lisa Goldfinger 8 Comments This post may contain affiliate links

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Holiday Hasselback Potatoes are the perfect side dish for a special occasion. They're basted with creamy shallot chive butter, which soaks in as they bake. They get crisp on the outside, creamy inside. So delicious! Holiday Hasselback Potatoes are the perfect holiday side dish, especially when they're basted with shallot chive butter while they cook!

How can anyone not be excited by baked potatoes that look like accordions!? Hasselback potatoes are made for special occasions. No spuds are as festive and dazzling. Af few years ago, I shared a tasty recipe for Swedish Hasselbacks with lemon garlic dijon vinaigrette. Now it's time for a new version: Holiday hasselback potatoes with shallot chive butter.

Though Holiday Hasselback Potatoes look fancy, they're not difficult to make. All you have to do is cut slices, ¼-inch apart, across the length of a potato. The one trick is to make sure the cuts go most of the way through the potato, but not all the way through, so the potato holds together.

here's how to cut potatoes for holiday hasselback potatoes

If you place the potato between two chopsticks or spatula handles (as I did), you can easy make the cuts without the risk of cutting all the way through.The handles stop the knife, leaving a sturdy, intact layer on the bottom of the potato.

here's how to cut potatoes for hasselback potatoes

How To Make Holiday Hasselback Potatoes

Cut the potatoes and lay them out on a shallow rimmed baking dish. Coat them with oil, and bake them for 30 minutes.

How to make perfect hasselback potatoes

As the potatoes cook, the slits will open up - an invitation for basting with melted shallot chive butter...

Holiday Hasselback Potatoes are the perfect holiday side dish, especially when they're basted with shallot chive butter while they cook!

Chive butter is so incredibly delicious on potatoes. In this recipe, the hasselback potatoes are basted with chive butter as they cook. So the delicious flavors are baked right in. Plus you can (you must!) top the potatoes with more of the butter just before serving.

Holiday Hasselback Potatoes are the perfect holiday side dish, especially when they're basted with shallot chive butter while they cook!

I suggest you make the compound butter in advance, so there's one less thing to do on the day of your dinner. It will keep in the fridge for up to a week or in the freezer for 3 weeks. You might even want to make a double batch of the compound butter so you can use it for other stuff, like toasted bagels; scrambled eggs, mashed potatoes, smoked salmon appetizers on toast....

shallot chive compound butter

Serve the potatoes nice and hot. Just before serving, give them one more dose of butter, a generous sprinkling of chives, a few pinches of sea salt and some fresh cracked pepper.

You can call these holiday hasselback potatoes a "side" if you want, but I promise you nobody will push them to the side of their plate. They will steal the show!

Holiday Hasselback Potatoes are the perfect holiday side dish, especially when they're basted with shallot chive butter while they cook!

More Delicious Scandinavian Recipes to try!

• Swedish Glögg: Hot spiced mulled wine.
• Dutch Stamppot: Smoky Sausages with Kale Mashed Potatoes
• Nordic Haddock on Shredded Vegetables with Almond Gremolata
• Danish Aebleskivers: Pancake Balls
• Savory Potato Aebleskivers with Creamy Lemon Dipping Sauce

You might also like this recipe for Mini Inside-Out Hasselback Potatoes

Here's the recipe for Holiday Hasselback Potatoes with Shallot Chive Butter. If you make these, I hope you'll come back to leave a review and let me how they turned out.

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Recipe

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Holiday Hasselback Potatoes with Shallot Chive Butter


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

  • Author: Lisa
  • Total Time: 1 hour 35 mins
  • Yield: 6 1x
Print Recipe

Description

Great looking, delicious tasting potatoes. Crisp on the outside, creamy on the inside. A perfect side dish for a special occasion.


Ingredients

Scale
  • For The Shallot Chive Butter:
  • 8 tablespoons unsalted butter (1 bar), at room temperature
  • 4 tablespoons of finely chopped fresh chives, divided (2 good sized bunches)
  • 2 teaspoons finely minced shallots (1 medium shallot)
  • ¼ teaspoon kosher salt
  • For the Potatoes:
  • 1 teaspoon vinegar (white or cider)
  • 6 large, oblong shaped russet potatoes
  • 2-3 tablespoons olive oil
  • Coarse salt for finishing (I recommend Malden sea salt)
  • Freshly cracked black pepper

Instructions

  1. Preheat oven to 425ºF Line a rimmed baking sheet with parchment paper.
  2. Make Shallot Chive Butter: Combine the butter, 2 tablespoons of chives, shallots and salt in a shallow bowl or on a cutting board. Use a fork to mix and mash and fold the chives, shallot and salt into the butter, until everything is combined. Transfer half the compound butter to a small saucepan and set aside. (note: You can make the butter ahead and store it, tightly covered, in the fridge, for up to a week or in the freezer for up to 3 weeks. Bring it to room temperature before using.)
  3. Peel and slice the potatoes: Fill a large bowl halfway with cold water. Add vinegar. Peel potatoes, scraping a tiny bit extra off the bottom of each potato, with the peeler, to make a flat stable surface, so they don't roll around when you slice them. Place potatoes into the bowl of water, as you peel them, to prevent discoloration.
  4. Cut The Potato into Hasselbacks Take a potato out of the water and dry it. Lay it, lengthwise, between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will prevent you from cutting all the way through. (see instructional photos in post) Make slices, about ¼ of an inch apart, along the entire length of the potato. Repeat with remaining potatoes. Place potatoes on baking sheet. Lightly coat each potato with olive oil, using a pastry brush.
  5. Cook and Baste The Hasselbacks: Bake for 35 minutes. Heat the chive butter in the saucepan just until it melts. Baste the top of each potato with about 1 teaspoon of melted butter, letting it drip into the slits. Bake for another 30-40 minutes longer, or until the potatoes are nicely browned in spots and cooked through.
  6. To Serve: Serve hot. Just before serving top each potato with a teaspoon or two of compound butter. Season potatoes with sea salt and cracked pepper, to taste. Sprinkle generously with remaining chopped chives.
  • Prep Time: 25 mins
  • Cook Time: 1 hour 10 mins
  • Category: Side Dish
  • Method: Bake
  • Cuisine: Swedish

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

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Filed Under: All Recipes, Entertaining, Europe, Side Dish, Special Features, Thanksgiving Recipes, Vegetarian Tagged With: best entertaining recipes, holiday recipes, potatoes, PotatoPalooza, Thanksgiving

Reader Interactions

Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Sydney C.

    January 29, 2019 at 12:22 pm

    Your son made these one night, and I have never cooked potatoes differently ever since. This beautiful cutting technique puts the potato flavor on a whole new level. BRAVA!

    Reply
  2. Greg

    January 12, 2017 at 8:11 pm

    For an even more scrumptious potato skip step 3. With the skins on they crisp very nicely. Just scrub and dry the potatoes well before slicing.

    Reply
  3. Michelle

    November 01, 2016 at 8:20 pm

    I've wanted to try making hasselbacks for the longest time! Your tip with the chopsticks is perfect...I was wondering how I was going to avoid cutting all the way through!

    Reply
  4. Elizabeth @ Bowl of Delicious

    November 01, 2016 at 10:23 am

    Oh my gosh- that shallot chive butter! I bet that would be awesome melted on a steak as well. And those potatoes are perfectly golden and delicious looking. Can't wait to try this recipe- it's perfect for the holidays!

    Reply
    • Lisa

      November 01, 2016 at 10:58 am

      You're so right about the steak! I hope you try the Hasselbacks for the holidays!!

      Reply
  5. Maggie

    November 01, 2016 at 10:10 am

    What a great trick to cut hasselback potatoes! I've never challenged the dish yet but now it seems much less intimidating now 🙂 Your photos are gorgeous!

    Reply
    • Lisa

      November 01, 2016 at 10:57 am

      Thanks maggie! It's actually really fun to cut the potatoes for hasselbacks. And once you have it all set up with your chopsticks, it's easy!

      Reply
  6. Suja Md

    November 01, 2016 at 9:50 am

    Oh..looks great and the herbs loaded potatoes are my all time favorite.

    Reply

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