Buffalo Hasselback Potatoes

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

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

Directions:

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.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

These would also be wonderful topped with some crisp bacon, or buffalo chicken!

Leave a Comment:





Comments

  1. Villy @ For the love of Feeding — October 26, 2012 @ 7:43 am (#)

    YUM! Blue cheese! They look amazing!

  2. The Spatularettes — October 26, 2012 @ 7:47 am (#)

    Woah. Yes. I want this.

  3. Kathryn — October 26, 2012 @ 8:20 am (#)

    I’ve always thought that hasselback potatoes would be so tricky and time consuming to make at home but you’ve convinced me otherwise! These sound and look so delicious!

  4. Katrina @ Warm Vanilla Sugar — October 26, 2012 @ 9:33 am (#)

    This looks just fabulous. Yum!

  5. Anna @ Hidden Ponies — October 26, 2012 @ 9:46 pm (#)

    I still think these would take me forever :) But maybe they would be a good at-home date night food, then I only have to slice two!

  6. Cate — October 27, 2012 @ 12:07 am (#)

    Those look awesome! I’ve been wanting to try Hasselback Potatoes for a long time as well. I think I’ll finally have to give them a shot… maybe with sweet potatoes? Great photos too Ali :)

  7. Erin @ Texanerin Baking — October 28, 2012 @ 2:39 pm (#)

    I love how colorful your pictures are! They look great. I love hasselback potatoes but haven’t had them in years so I’ll have to see if I can find some baking potatoes! I’ve never noticed anything but tiny potatoes over here. Boo!

  8. Jessica@AKitchenAddiction — October 29, 2012 @ 10:39 am (#)

    What a great flavor combination for potatoes!

  9. Chung-Ah | Damn Delicious — October 29, 2012 @ 2:29 pm (#)

    Yay, I can comment! Now about this potato – it’s freakishly amazing. You know I’m game for anything involving buffalo! I really need to make this when Jason comes back into town. He’ll be thrilled!

  10. Emily @ She Makes and Bakes — November 1, 2012 @ 11:04 am (#)

    Buffalo?? You’ve just taken this to a whole new level. I love that with the blue cheese. Such a great idea!!

  11. Jessica — December 9, 2012 @ 3:36 pm (#)

    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!

  12. Toltepeceno — July 21, 2013 @ 8:36 pm (#)

    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.

  13. Felicity — September 15, 2013 @ 6:56 am (#)

    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 :-)

  14. Dixya @ Food, Pleasure, and Health — November 20, 2013 @ 8:49 am (#)

    i have never had hasselback but looking at these pictures, I am drooling.

  15. Paul — February 1, 2014 @ 10:03 pm (#)

    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.

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