Caramelised Hasselbacks
Caramelised onion ‘David’ hasselback potatoes: an 80s classic reborn
It’s time for H in the A–Z of Potatoes, and we’ve landed on a spud so iconic, it deserves a standing ovation: the caramelised hasselbacks. A legendary dish once reserved for fancy dinner parties or “posh” pub meals, the hasselback is officially BACK and better than ever. No longer just a retro relic – this potato is the future, and I’m putting it firmly on the map.
(Also known in my house as the Hasselhoff potato… because let’s face it, it’s dramatic, golden, and loves the spotlight.
But let’s get to the point: these are not your average roasties. They’re a perfect hybrid between crispy roast potatoes and a loaded baked spud – with the bonus of looking ultra-fancy, without loads of additional faff.
Why this hasselback potato recipe is a must-try
These caramelised onion hasselback potatoes are next-level. Thinly sliced (but still connected at the base), each potato opens up like a crispy golden accordion, ready to soak up all the butter, melty cream cheese, and slow-cooked sweet onions. Honestly, it’s giving boujee roast potato energy – and I am HERE for it.
Whether you’re hosting a dinner party, elevating your Sunday roast, or just want to impress yourself on a Wednesday, this dish is that girl.
Top tip: Stick on ‘Jump in My Car’ by David Hasselhoff while making these. It really helps with the slicing rhythm and sets the vibe. Trust me.
Never made a hasselback before?
Here’s the trick: place each potato between two wooden spoons or chopsticks and slice downwards – the sticks stop you from cutting all the way through. It’s a game-changer.
Once baked, the layers fan out and become golden and crispy on the edges, while staying fluffy in the middle – ideal for catching all that caramelised onion and herby butter goodness.
Want to mix It up?
You could also:
Swap cream cheese for garlic & herb Boursin
Add crispy pancetta or bacon bits
Top with melty cheddar or mozzarella
Sprinkle over fresh chives or spring onions
Serve with a mustardy mayo or sour cream dip
FAQs
Can I make them ahead of time?
Yes! You can prep and slice them a few hours ahead. Just store in water to stop browning, then drain and bake when ready.
Do I need a mandolin?
Nope! A sharp knife and the wooden spoon trick are more than enough.
Can I make these vegan?
Absolutely – just swap out the butter and cream cheese for vegan alternatives. The caramelised onions bring tons of flavour on their own.
If you’re looking for a potato dish with serious wow-factor, these caramelised hasselbacks delivers every time. Elegant enough to serve at a dinner party, indulgent enough to become your new weekend favourite, and easy enough to make on a weeknight. These spuds are soft, crispy, buttery, and guaranteed to steal the spotlight.
Caramelised Hasselbacks
By Poppy Cooks
https://www.poppycooks.com/recipes/caramelised-hasselbacks/
Ingredients
- 4 medium white onions, finely sliced
- 2 tbsp soft light brown sugar
- 4 tbsp white wine vinegar
- 100ml water
- 2 cloves of garlic, minced
- 1 tbsp butter
- 2 baking potatoes
- 2 tbsp of cream cheese (plain or herbed)
- Oil/salt/pepper
Metric
Imperial
Instructions
- Preheat the oven to 180°C
- Use two utensils either side of the potato and make cuts almost all the way through the potato
- Get the spud onto a baking tray and drizzle oil all over and sprinkle over salt and peps
- Place in the oven for 30 minutes
- For the caramelised onions get them all sliced and add to a medium heat saucepan with some oil. When the onions have a little colour, mix together the sugar vinegar and water and add to the pan. Leave to cook for around 20-30 mins on a medium/low heat. Once golden, tacky and caramelised remove from the heat.
- Leave the onions to cool then in a mixing bowl add around half of the onions to the cheese
- In another little bowl add the butter and minced garlic and mix well
- After 30 mins get the potatoes out of the oven and in between each cut add a little of the oniony-cheese filling then drizzle some garlicky butter over each and return to the oven for another 15-20 minutes.
- Warm your remaining caramelised onions in a pan or the microwave, and use them as a bed to serve your delicious creamy, garlicky hasselbacks on. Alternatively, use them as a garnish!
4 Comments
Your recipe says to add about half of the onions to the cream cheese – what do you do with the other half? (I ended up adding all of them, but was curious)
I think the temperature is way too low. I followed the recipe exactly and it is taking twice as long to bake. Most other hasselback recipes set to 425 F. (218 C). Otherwise, the flavor is great!
F.Y.I.
180C.= 356F.
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