Bacon Hasselback Potatoes

Potatoes are big in our house. He Who Must Be Fed is the quintessential meat-and-potatoes guy, so I make them a lot. I’m always looking for new ways to make them so it doesn’t get boring. (After cooking for this man for 29 years, I gotta jazz it up sometimes, right? Sure don’t want him eating in another woman’s kitchen.)

I’ve been wanting to make these Bacon Hasselback Potatoes for some time but, for whatever reason, never got around to it. Until now.

These are delicious. Absolutely delicious. Just keep in mind that if you’re going to make these, you’re going to need some time. You won’t be able to make these on the fly. But, they’re worth the wait. Truly.


  • 4 slices thick-cut bacon, each cut into 9 pieces
  • Kosher salt
  • 12 medium Yukon gold potatoes, peeled
  • 1 stick unsalted butter
  • Sea salt and freshly ground pepper
  • 2 scallions, finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1 clove garlic, finely chopped

Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350°. Bring a large pot of salted water to a boil.

Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.

RawPotatoesAdd the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.

Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.

When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.


Full-recipe disclosure: Since I was cooking for just the two of us, I made four potatoes, not 12. But, I used the same amount of everything else.  After all, you can’t have too much bacon.  🙂



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