Ok, I’ve been itching to try the whole hasselback potatoes trend ever since they blew up on the blogosphere awhile back. So today I decided to whip out some hot sauce and try making some Buffalo Hasselback Potatoes!
I admit. As much as I like playing with food, I’ve always been iffy about all of the slicing involved in hasselback potatoes. But seriously, people, it took less than a minute per potato. WAY easier than expected!!! Then baked them up and topped them with some cheddar and blue cheese (you can choose one or both), some green onions, and lots of buffalo sauce, and holy moly. The experiment worked. These were fantastic!!!
Loved all of that classic buffalo flavor with the spuds, and much to my surprise the potatoes didn’t dry out either! They were nice and crispy on the outside, and cooked and soft on the inside. And of course, bursting with buffalo goodness. Next time I think I may try them with some smaller Yukon or red potatoes to serve them more as little bite-size appetizers, but these definitely make a fabulous side dish. Or main dish. You choose. ;)
I guess the fad was popular for good reason. Give these a try!!
Buffalo Hasselback Potatoes
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 potatoes 1x
Description
Hasselback potatoes “go buffalo” in this spicy and delicious recipe!
Ingredients
- 4 baking potatoes (I used Russett), well-scrubbed
- 4 Tbsp. melted butter or olive oil
- sea salt and freshly-cracked pepper
- 4 Tbsp. hot sauce (I used Frank’s)
- 1 (additional) Tbsp. butter, melted
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/2 cup thinly-sliced green onions
Instructions
- Preheat oven to 425 degrees.
- To slice your potatoes, make sure first that they are each laying nice and flat without wobbling. You may need to cut off a thin slice on the bottom to even them out. Then take a sharp paring knife and begin to make vertical cuts along the potato, about 3mm apart, and cutting 3/4 of the way down the potato (nearly to the bottom). Try to keep the cuts fairly even, but if you accidentally cut off a slice, it’s not the end of the world! Just squeeze the pieces back together. ;)
- Once you have cut the potatoes, brush the outsides of each potato liberally with the melted butter (or olive oil). Try to also gently open a few of the slits to get some butter down in there. Then sprinkle some salt and pepper all over the potatoes, and lay them out on an aluminum-foil-covered baking sheet. Bake for about 60-70 minutes, removing 2-3 times during baking to re-baste with the butter that will collect on the bottom of the baking sheet. Bake until the centers of the potatoes are cooked, and the edges are slightly crispy and a little wilted around the edges. The potatoes will fan open a bit during cooking.
- While the potatoes are cooking, whisk together the hot sauce and additional tablespoon of melted butter to make your buffalo sauce.
- Once the potatoes are remove them and immediately sprinkle with shredded cheddar cheese. Then drizzle with the buffalo sauce as much as you would like. Garnish with the crumbled blue cheese and sliced green onions. Serve immediately.
Ali’s Tip:
These would also be wonderful topped with some crisp bacon, or buffalo chicken!
Can’t wait to try these, but not exactly sure what to pair it with. I generally only eat beef, pork or chicken for meat. Do you have any suggestions and or recipes that you pair it with?
Hi Kelli! Honestly these will pair great with just about anything! Steak (or some kind of beef), grilled chicken or fish, or pork chops are some of our faves. We hope you enjoy!
Hi Ali,
Love your photos. Another way to gauge the cuts is to pin the potato against a skewer or chopstick, or between two of them. Take care at the ends of the potato, where you will have to cut freehand or rock the potato.
Thanks Rod! And thanks for your tip, I’ll definitely try that next time!
I thought hasselback potatoes were peeled first. By the way, the way I’ve found to cut them without cutting in half and also getting identical depth was to put the potato into a large serving spoon and cut down to the spoon.
i have never had hasselback but looking at these pictures, I am drooling.
These sound delicious & your photos are amazing! You didn’t seem to have any trouble with the slicing, but I thought I’d offer a couple of helpful tips. To keep your slices even & to avoid going right through the potato, place a wooden spoon on the bench behind the potato, or push a skewer through the potato. Thanks for another great recipe :-)
I HAVE to try these. I make buffalo wings with fresh bleu cheese dressing, everyone loves them. I love anything with Buffalo sauce. I’m thinking use buffalo sauce and then make really chunky bleu cheese dressing to top it off instead of the bleu cheese chunks.
Thanks for posting it, this may become a favorite.
Ive made potatoes like these once before but without the redhot and crumbly blue. They came out good but im very excited to see how this version turns out. sounds so yummy. I will be making them tonight to go along with our steaks!