If you’ve never tried Sour Cream and Onion Hasselback Potatoes, you’re in for a delightful surprise. These delectable spuds are a spin on the traditional Hasselback potatoes, with a rich and savory twist that’s perfect for holiday feasting. In this article, we’ll explore the origins of this dish and guide you through how to make these mini delights at home.
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The Origin Story
Sour Cream and Onion Hasselback Potatoes are said to have their roots in Stockholm’s Hasselbacken restaurant back in 1953. While the classic recipe uses russet potatoes, our version opts for baby Yukon Gold potatoes, adding a unique flavor and texture to the dish. The standout feature of this recipe is the creamy, onion-infused sour cream sauce, a flavor explosion you won’t be able to resist. It’s so good that you might find yourself drizzling it over your entire Thanksgiving spread, rendering gravy almost obsolete.
The Benefits of Using Young Potatoes
The choice of young potatoes offers several advantages. They have a shorter cooking time and a higher proportion of crispy scored edges to tender centers, making them little potato poppers that can double as finger food at a cocktail party or a delightful side dish at a holiday dinner.
To achieve the distinctive Hasselback shape, you’ll need two chopsticks or thin wooden spoons. These act as your potato stabilizers, preventing you from slicing all the way through and maintaining the accordion effect. Massage the potatoes with olive oil, ensuring it seeps into the slices, creating a satisfying crispiness when roasted.
Customizing Your Mini Hasselback Potatoes
To stay true to the classic Hasselback style, we recommend topping your mini creations with finely chopped chives. However, feel free to get creative and experiment with a variety of fresh herbs, green onions, or even a sprinkling of Parmesan cheese. The possibilities are endless, and you can tailor these mini Hasselback potatoes to your preferences.
Leftover Love
In case you find yourself with leftovers, here’s a tip: store the potatoes and sauce separately. When you’re ready for another round, reheat the potatoes in a preheated 425°F oven just until they’re warm and inviting.
Ingredients:
- 2½ lb. baby Yukon Gold, peewee, or new potatoes, scrubbed
- ⅓ cup plus 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt
- 1 tsp. freshly ground black pepper
- 2 Tbsp. finely chopped chives, plus more thinly sliced for serving
- ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- ½ tsp. freshly ground black pepper, plus more
Instructions:
- Place a rack in the lower third of your oven and preheat it to 425°F.
- Take a baby Yukon Gold, peewee, or new potato, scrubbed, and place it on a cutting board with a long side facing you.
- Arrange a chopstick or the handle of a wooden spoon along each long side.
- Use a long knife to cut the potato crosswise into thin slices, making sure to stop at the chopsticks (about ¼" before cutting all the way through).
- Transfer the sliced potatoes to a large bowl.
- Repeat this process with the remaining potatoes.
Sour Cream and Onion Hasselback Potatoes offer a mouthwatering variation on the classic dish. The rich, creamy, and oniony twist, along with the use of young potatoes, makes this a perfect choice for holiday gatherings. Whether as an appetizer or a side dish, these mini Hasselback potatoes are sure to impress your guests. So, give this recipe a try and elevate your next feast with a touch of Swedish inspiration.
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Bon appétit!
Engaging Tidbits to Pique Your Interest
How to Make Sour Cream and Onion Hasselback Potatoes?
Spread and Assembly
- Stir together the following ingredients:
- 1 cup sour cream
- ⅓ cup mayonnaise
- 2 Tbsp. finely chopped chives
- 2 tsp. onion powder
- 2 tsp. Worcestershire sauce
- 1 tsp. …
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Next, spread the sour cream mixture evenly over a platter.
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Arrange the prepared Hasselback potatoes, cut sides up, on top of the creamy mixture.
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For a burst of flavor and visual appeal, scatter thinly sliced chives over the potatoes.
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Finish off with a delightful touch of flaky sea salt and a sprinkle of freshly ground black pepper.
What Are the Ingredients for Sour Cream and Onion Hasselback Potatoes?
Ingredients
To prepare Sour Cream and Onion Hasselback Potatoes, you will need the following:
- 2½ lb. baby Yukon Gold, peewee, or new potatoes, scrubbed
- ⅓ cup plus 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt
- 1 tsp. freshly ground black pepper
- Garlic cloves, finely grated (quantity as per your preference)
- 1 cup sour cream
- ⅓ cup mayonnaise
- 2 Tbsp. finely chopped chives, plus additional for garnishing
Ensure you have these key ingredients on hand to get started with your flavorful Hasselback potato creation.
Are There Any Variations of Hasselback Potatoes?
Variations of Hasselback Potatoes
Hasselback potatoes have evolved into a realm of culinary creativity, offering a wide array of delectable variations. Some exciting options to explore include:
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Vegan Hasselback Sweet Potatoes: Perfect for plant-based diets, these sweet and savory delights are a vegan twist on the classic recipe.
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Hasselback Potatoes With Chipotle Sour Cream: For those who love a bit of heat, the smoky flavors of chipotle sour cream take Hasselback potatoes to a new level.
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Cinnamon Sugar Hasselback Sweet Potatoes: Satisfy your sweet tooth with this dessert-inspired version, blending the richness of sweet potatoes with the warmth of cinnamon and sugar.
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Mini Hasselback Potato Fries: These petite potato fries make a fantastic snack or side dish, with the same Hasselback charm in a smaller package.
Exploring these creative Hasselback variations is sure to redefine your potato experience. Say goodbye to ordinary baked potatoes and savor the innovation of these culinary delights!
What Is the Origin of Sour Cream and Onion Hasselback Potatoes?
The delightful Sour Cream and Onion Hasselback Potatoes trace their roots to the renowned Hasselbacken restaurant in Stockholm, where the classic Hasselback potato recipe was reportedly created back in 1953. This Swedish culinary innovation has become a beloved holiday tradition. In our take on the dish, we’ve downsized the recipe, substituting the typical russet potatoes with baby Yukon Gold potatoes. This adaptation allows you to savor the essence of Hasselback potatoes without the need for a journey to Sweden.
How to Store Leftover Sour Cream and Onion Hasselback Potatoes?
Storage Tips
When it comes to preserving your leftover Sour Cream and Onion Hasselback Potatoes, follow these storage guidelines for optimal results:
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To Store: Place the leftovers in an airtight container and store them in the refrigerator. They can stay fresh for up to 5 days under these conditions.
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To Reheat: When you’re ready to enjoy your leftover Hasselback potatoes, preheat your oven to 400 degrees F. Bake them for 20-25 minutes or until they are heated through and regaining their delightful crispiness.
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To Freeze: While you can freeze Hasselback potatoes, it’s essential to note that freezing may alter their texture, making them less crispy when thawed. Therefore, it’s not the recommended storage method for maintaining their best quality.
How do you reheat twice baked potatoes?
Reheating Twice Baked Potatoes
To restore the delightful texture and flavors of your twice-baked potatoes, consider these reheating methods:
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Oven Reheating: Preheat your oven to 400°F. This method not only warms the potatoes but also rejuvenates the crispy potato skin while preserving the creamy filling. Allow the potatoes to reheat for approximately 15 to 20 minutes.
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Microwave Option: If you’re short on time, microwaving is a viable choice. However, be aware that it may result in uneven heating, potentially causing some parts of the potato to become slightly tough. Microwave in short intervals, checking for even heating as you go.
Choose the method that best suits your needs for a satisfying twice-baked potato experience.
