I know what you’re thinking, these are just potatoes cut a certain way and this is not actually a recipe. Well you are absolutely right. It is potatoes cut, cooked in oil and served. But wait! What’s this? This is an even lazier version. But how? Well I cook them in a frying pan and cut them with chopsticks on each side. In other words its foolproof and super quick. That’s right, I turned a non-recipe into an even easier non-recipe.

  • Baby potatoes
  • Olive oil for frying (not extra virgin)
  • Salt
  • You will need chopsticks for cutting them (see picture below)

Wash and dry the potatoes.

Place a chopstick on either side of the potato. Holding the chopsticks in place with one hand, gently and carefully cut thin slices. The chopstick will prevent you from cutting all the way through. Use the chopstick, don’t be a hero.

You can make the slices as thin or as thick as you want.

Place about half an inch of oil in a frying pan on medium low heat. For instance, my nob goes up to 9, I put it on 4. You don’t want to cook the outside of the potato too fast before the inside has a chance to mellow.

Place the potatoes cut side down first, cover and cook for 5 minutes. Turn over and cook for another 5 minutes, covered. It might splatter a little from the condensation, but I find it makes for a chewier potato. And yes, you want your potatoes a little chewy here.

Remove onto a paper towel and salt generously. I think they would be delicious with gravy streamed all over the top, seeping into all the many openings (that’s what she said). But I was too lazy to make some so I ate them with mayo. Don’t you judge me!

If you look very closely at the middle of the first potato, you will detect a sexy stickiness going on. This is the gooey goodness that will keep making you bring the hassleback.

 

Hasselback To Basics
 
I know what you're thinking, these are just potatoes cut a certain way and this is not actually a recipe. Well you are absolutely right. It is potatoes cut, cooked in oil and served. But wait! What's this? This is an even lazier version. But how? Well I cook them in a frying pan and cut them with chopsticks on each side. In other words its foolproof and super quick. That's right, I turned a non-recipe into an even easier non-recipe.
Author:
Recipe type: Side dish
Cuisine: Potato
Ingredients
  • Baby potatoes
  • Olive oil for frying (not extra virgin)
  • Salt
  • You will need chopsticks for cutting them (see picture below)
Instructions
  1. Wash and dry the potatoes.
  2. Place a chopstick on either side of the potato. Holding the chopsticks in place with one hand, gently and carefully cut thin slices. The chopstick will prevent you from cutting all the way through. Use the chopstick, don't be a hero.
  3. Place about half an inch of oil in a frying pan on medium low heat. For instance, my nob goes up to 9, I put it on 4. You don't want to cook the outside of the potato too fast before the inside has a chance to mellow.
  4. Place the potatoes cut side down first, cover and cook for 5 minutes. Turn over and cook for another 5 minutes, covered. It might splatter a little from the condensation, but I find it makes for a chewier potato. And yes, you want your potatoes a little chewy here.
  5. Remove onto a paper towel and salt generously. I think they would be delicious with gravy streamed all over the top, seeping into all the many openings (that's what she said). But I was too lazy to make some so I ate them with mayo. Don't you judge me!