Hasselback Potatoes with Fish Sauce Butter transform the humble potato into a stunning dish that is packed with umami-rich Asian flavors. This elevated preparation yields perfectly crispy, accordion-like potatoes infused with an irresistibly savory butter sauce, making it the perfect side dish!
What are Hasselback Potatoes?
Hasselback potatoes are thinly sliced but still intact potatoes that fan out accordion-style when baked, creating crispy ridges while maintaining a tender center. They orginated in Sweden, before becoming popular internationally.
My version of this hasselback potatoes recipe include a fish sauce butter, to infuse loads of umami flavor in there! You can serve these roasted hasselback potatoes as a main dish with a simple protein on the side, or as a side dish to a large meal!
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Ingredients
To make homemade hasselback potatoes, here's what you'll need:
- Potatoes: Yukon Gold potatoes or Russet potatoes work best. Choose medium-sized potatoes of similar shape for even cooking. You will also need a little bit of olive oil or a neutral oil coat them before baking!
- Butter: Make sure to soften it to room temperature so that it can easily be mixed with the other ingredients.
- Red Boat Fish Sauce: Red Boat is preferred for its clean, pure flavor.
- Salt & Black Pepper: To taste!
- Scallions: Thinly sliced scallions are added to the compound butter for extra flavor.
- Cilantro: Cilantro goes well here, but you could also opt for parsley if you prefer.
- Garlic: For a depth of savory flavor!
See recipe card for quantities.
Equipment
- Chopsticks - For even cutting of the potatoes!
- Sharp Knife - To thinly slice the potatoes.
- Mixing Bowl - To easily combine the fish sauce herb butter.
How to Make Hasselback Potatoes with Fish Sauce Butter
Step 1: Preheat the oven to 450F. Cut a thin slice off the bottom of the potato so it lays flat. Place the potato in between two wooden chopsticks. Slice thin slices straight down, stopping at the chopsticks or before the chopsticks for the ends of the potato, since they may not reach the chopsticks. Aim to slice the slices about 2mm thick.
Step 2: Place the potatoes on a parchment paper-lined baking sheet. Generously rub the potatoes with oil and season with salt and pepper, making sure to get in between the slices.
Step 3: Bake for 45 minutes to 1 hour, until the potatoes are tender and the potato slices have begun to separate. Halfway through, brush with more oil, as needed. While the potatoes are baking–in a bowl, mix together room temperature butter, scallions, cilantro, garlic, and Red Boat Fish Sauce.
Step 4: Once the potatoes are tender, brush each potato with the fish sauce butter, getting in between the slices. Place it back in the oven and bake for another 25-35 minutes until it reaches your desired crispiness. Brush on some more fish sauce butter and enjoy immediately.
Step 5: Brush on some more fish sauce butter and enjoy immediately.
Tips for the Best Hasselback Potatoes
- Don't skip the chopstick guide! It really helps you to create the perfect cuts and prevents accidental complete slicing.
- Use softened butter. It is important to allow your butter to come to room temperature so that you can easily mix it together with the additional ingredients for the fish sauce butter.
- Save some of the fish sauce butter for serving at the table, too!
Variations & Substitutions
- Herbs: Swap cilantro for parsley or chives for a different flavor profile.
- Cheese: You can add grated Parmesan on top before the final bake for extra crispiness!
- Fish Sauce: While I love the addition of fish sauce to the butter here, you can substitute it with soy sauce or simply omit it.
Storage
Store any leftover hassleback potatoes in an airtight container in the refrigerator for up to 3-4 days! To reheat, pop them in the oven or air fryer to keep them nice and crispy!
Frequently Asked Questions
Yes! You can slice and do the first bake up to 4 hours ahead. Complete the final butter baste and crisp just before serving.
It could be that you didn't slice the potatoes thin enough. Make sure to aim for 2mm thick, and then make sure to brush oil between the slices before the first bake, and get the herb butter in between the slices before the second bake, too!
Basically, the potatoes should be fork tender when you stick a fork into the base, and the tops should be golden brown and crispy.
More Recipes to Try
- Chinese Steamed Egg Whites
- Scallion Pancake Breakfast Wrap
- Vietnamese Garlic Noodles
- Chinese Steamed Water Eggs
Hasselback Potatoes with Fish Sauce Butter
Ingredients
- 4-6 potatoes
- ½ cup butter 1 stick
- 2 teaspoon Red Boat Fish Sauce
- salt & pepper to taste
- 1-2 scallions sliced
- 1 small bunch of cilantro minced
- 4-6 garlic cloves finely minced
- neutral oil
Instructions
- Preheat the oven to 450F.
- Cut a thin slice off the bottom of the potato so it lays flat. Place the potato in between two wooden chopsticks. Slice thin slices straight down, stopping at the chopsticks or before the chopsticks for the ends of the potato, since they may not reach the chopsticks. Aim to slice the slices about 2mm thick.
- Place the potatoes on a parchment paper-lined baking sheet. Generously rub the potatoes with oil and season with salt and pepper, making sure to get in between the slices.
- Bake for 45 minutes to 1 hour, until the potatoes are tender and the potato slices have begun to separate. Halfway through, brush with more oil, as needed.
- While the potatoes are baking–in a bowl, mix together room temperature butter, scallions, cilantro, garlic, and Red Boat Fish Sauce.
- Once the potatoes are tender, brush each potato with the fish sauce butter, getting in between the slices. Place it back in the oven and bake for another 25-35 minutes until it reaches your desired crispiness. Brush on some more fish sauce butter and enjoy immediately.
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