The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These crispy Hasselback potatoes are golden on the outside, soft in the center, and tucked with smoky bacon in every cut. The wooden-skewer method makes the slicing simple, and the two-stage bake gives the potatoes time to open up before the bacon turns crisp.
Crispy Hasselback Potatoes with Bacon
Course: Side Dish, AppetizerCuisine: American-inspiredDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
1
hour5
minutesCalories
320
kcalTotal time
1
hour20
minutesEasy oven-baked Hasselback potatoes seasoned with smoked paprika, garlic, black pepper, olive oil, and finished with crispy bacon.
Ingredients
4 medium potatoes, scrubbed and dried
6 to 8 strips bacon, thinly sliced
2 tablespoons olive oil
1 teaspoon salt, or to taste
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon dried garlic
Instructions
- Wash the potatoes and dry them well with paper towels.
- Cut a small slice off the bottom of each potato so it sits flat and stable on the cutting board.
- Insert a wooden skewer through the lower part of each potato.
- Use a sharp knife to make thin slices across each potato, stopping when the knife touches the skewer. This keeps the potato connected at the bottom.
- Remove the skewer and place the potatoes on a baking tray.
- Season the potatoes with salt, smoked paprika, black pepper, dried garlic, or your favorite potato seasoning.
- Drizzle with olive oil and rub the oil and seasonings evenly over the potatoes and into the cuts.
- Bake at 400 F / 200 C for about 40 minutes, until the potatoes begin to open and crisp but are not fully cooked yet.
- Remove the tray from the oven and carefully tuck bacon slices into the cuts.
- Return to the oven and bake for another 20 to 25 minutes, until the potatoes are fully tender and the bacon is crisp.
- Serve hot, while the edges are crispy and the centers are soft.
Notes
- Choose potatoes that are similar in size so they cook evenly.
- The skewer is the easiest way to avoid cutting all the way through the potato.
- Add the bacon after the first bake so it crisps without burning before the potato is tender.
- You can change the seasoning with chili flakes, Italian herbs, onion powder, or grated Parmesan after baking.
Tips for Extra Crispy Hasselback Potatoes
Dry potatoes are the starting point for crisp edges, so do not skip the paper towels after washing. Thin, even cuts help the potato fan open in the oven, and adding bacon after the first bake keeps the smoky flavor bright without overcooking the bacon. Serve these potatoes right away as a side for roasted meat, grilled chicken, eggs, or a simple salad.
