Hasselback Potatoes
These fancy-ish potatoes are endlessly customizable. Top with whatever you have on hand: Bacon, onions, butter, or even caviar. Cutting slices on top of each potato allows them to cook faster and more evenly.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
Recommended Product
Product Size
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Small Dish
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Medium Shallow
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Large Shallow
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Medium Deep
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Large Deep
Prep Time
7-10 minsCook Time
8-9 minsFree Time
to soak up the sun
Ingredients
- 4-5 small yukon potatoes, peeled
- 1 tablespoon olive oil
- ⅛ teaspoon salt
- 1 sprig of fresh thyme
- ¼ teaspoon paprika
- Unsalted butter, thinly sliced (optional)
- Sliced bacon, cut into 1” pieces (optional)
- Onion, thinly sliced (optional)
Preparation
- Carefully peel the potatoes. Cut the potato crosswise into thin slices, stopping ¼” before the bottom of the potato. (Tip: Place potatoes between two chopsticks as a guide to avoid cutting all the way through.)
- Place the potatoes, olive oil, salt, fresh thyme, and paprika in the Anyday dish, tossing to coat completely.
- If stuffing the potatoes, nestle a small piece of butter, bacon and/or onion in between each slice. Cover with the lid (knob lifted). Cook in the microwave for 8-9 minutes, or until the potatoes are fork-tender.
Serving suggestions & tips
- Sprinkle the cooked potatoes with chives and crumbled feta, goat cheese, or blue cheese.
- This recipe will also work with small sweet potatoes or yams. For a sweet spin, stuff each slice with butter, brown sugar and a sprinkle of cinnamon.