These blooming potatoes are so fun and delicious. They are known to some as hasselback potatoes, but blooming potatoes sounds much more fun to me. They look like a blooming flower and are perfectly crisp and flavorful. The trick to these is keeping them moist while they bake and adding lots of spices to your oil to make them taste great – without any other toppings.
They are perfect when paired with sliders or buffalo chicken. My daughter likes to eat just the potatoes for dinner (she’s 1), so if you have a smaller appetite, you could easily have this paired with a salad or topped with chili and call yourself fed.
Look at how pretty blooming potatoes are, fresh out of the oven. Do you see how crispy they are around the edges? Delicious. Chewy on the outside, tender in the middle.
The trick to making blooming potatoes is to reapply the olive oil. I use a pastry brush and brush them with oil several times while they are baking in the oven. You can add extra salt and pepper if you like, too. Adding the extra oil is extremely important if you want your blooming potatoes to turn out crispy on the outside. Otherwise, you might as well just have a baked potato. And trust me – blooming potatoes are way better than baked potatoes.
Serve Blooming Potatoes with one of these recipes:
- Slow Cooker Roast Chicken
- Fish Cakes
- Cheeseburger Sliders
- Foil Packet Mahi Mahi
- Crockpot Hawaiian Chicken
Blooming potatoes, also known as hasselback potatoes are a yummy twist on the classic baked potato.
- 4 russet potatoes
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp chilli powder
- 1/2 tsp garlic powder
- Dash cayenne pepper
- Preheat your oven to 425 degrees. Line a baking sheet with foil and set aside.
- Wash and pat dry your potatoes. Cut 1/2 inch wide slits into the tops of your potatoes - about 3/4 of the way down. Be careful to not cut them all the way through. If you do, that's okay. They just wont be as pretty. Arrange the potatoes on your baking sheet.
- Whisk together the oil, salt, chili powder, garlic powder and cayenne. Using a pastry brush, brush the oil spice mixture over each potato, ensuring the oil drips down into the slits.
- Place in the oven and bake until fork tender, reapplying the oil every 20 minutes. Medium potatoes should be done in approximately 1 hour.
Serving Size1 potato
Amount Per Serving Calories 409 Total Fat 27g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 23g Cholesterol 0mg Sodium 612mg Carbohydrates 37g Net Carbohydrates 0g Fiber 4g Sugar 2g Sugar Alcohols 0g Protein 5g