Hasselback potatoes with crème fraîche are one of those dishes that always works. They are simple, look good and just taste good. No fuss, just a side dish that has just a little more appeal. Ideal for a normal evening, but also perfect if you want to put something extra on the table. Delicious with your Christmas dinner!
Hasselback potatoes with crème fraîche
40 minutes
Making hasselback potatoes
Making hasselback potatoes is all about contrast: a crispy exterior and a soft interior. The indentations allow flavor and texture all the room they need and make the potatoes look instantly appealing on the plate. During baking, the slices open up, creating that typical crispy texture. The crème fraîche provides freshness and balance without making the dish heavy. That very combination makes hasselback potatoes popular as a side dish. They go with everything, don't feel overly fancy and do exactly what they are supposed to do.
Potato side dish at Christmas
A potato side dish at Christmas doesn't have to be complicated to work well. At Christmas, you want food that everyone likes and that pairs easily with the rest of the menu. Potatoes are therefore always a safe choice. They go with classic Christmas food, but also with more modern dishes. Many people look around the holidays for Christmas side dishes that feel familiar yet festive. A good potato side dish brings tranquility to the plate and makes the Christmas dinner just right.
More side dishes for Christmas
Looking for more side dishes for Christmas? How about this purple carrot from the oven?
What you need:
8 small potatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
salt and pepper
1 tbsp crème fraîche
fresh chives for garnish
What to do:
1
Preheat the oven to 200 degrees and line a baking sheet with baking paper.
2
Place the potatoes on two Asian chopsticks (or something else to wedge them between) and then cut in with the knife. The chopsticks keep you from cutting all the way through the potato. You can also just carefully cut into the potato without the chopsticks.
3
Place the potatoes on the baking sheet and grease each one generously with my olive oil. Sprinkle with the garlic powder, onion powder and salt and pepper and massage on new well. Slide the potatoes into the oven for about 30 minutes until golden brown and crispy.
4
Optionally, put the crème fraîche in a piping bag or bottle with a nozzle to garnish it nicely and finely chop the chives. Garnish the potatoes with the crème fraîche, chives and a pinch of salt and pepper.
