I Learned This Potato Trick From My Italian Grandmother
Discover this stunning potato recipe that transforms ordinary potatoes into an elegant, restaurant-worthy dish! Inspired by traditional Italian cooking, these hasselback-style potatoes are filled with savory sausage, creating beautiful flower-shaped presentations that taste as incredible as they look. Crispy on the outside, tender on the inside, and bursting with flavor, this recipe is so delicious you’ll want to make it multiple times a week. Perfect for family dinners or impressing guests!
Ingredients
For the Stuffed Potatoes:
- 6 medium-large potatoes (900g / 2 lbs), uniform size
- 6 slices sausage (200g / 7 oz total)
- 2 tablespoons / 15g cornstarch
- Salt to taste
- 1 teaspoon sweet paprika powder
- Vegetable oil for frying
For the Vegetable Side:
- 2 medium onions (200g / 7 oz), diced
- 2 medium carrots (150g / 5.3 oz), diced
- 2 red bell peppers (300g / 10.6 oz), diced
- 3 medium tomatoes (300g / 10.6 oz), diced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For Garnish:
- 2 tablespoons fresh green onions, chopped
- 2 tablespoons fresh dill, chopped
Instructions
Step 1: Prepare the Potatoes Wash and peel the potatoes. Choose potatoes that are similar in size for even cooking. Pat dry with a kitchen towel.
Step 2: Create the Hasselback Cuts Place a potato on a cutting board. Position two wooden spoons or chopsticks parallel to each other on either side of the potato – these will act as guides to prevent cutting all the way through. Make thin slices across the potato about 3-4mm apart, cutting down until you hit the chopsticks. The potato should remain intact at the bottom. Repeat with all potatoes.
Step 3: Soak the Potatoes Place the sliced potatoes in a bowl of cold water for 10-15 minutes. This removes excess starch and helps the potatoes fan out during cooking. Drain and pat completely dry.
Step 4: Season and Coat In a small bowl, mix the cornstarch with salt and sweet paprika powder. Gently work the mixture into the cuts of each potato, ensuring the seasoning gets between the slices. This will help create extra crispiness.
Step 5: Insert the Sausage Take one slice of sausage per potato. Carefully press the sausage slice into the center of each potato, nestling it between the hasselback cuts so it sits in the middle like a flower center.
Step 6: Pan-Fry the Potatoes Heat about 1-2 cm of vegetable oil in a large, deep skillet or pan over medium heat. Once hot, carefully place the potatoes in the oil, sausage-side up. Fry for 5-7 minutes until the bottom is golden and crispy. Use tongs to carefully turn the potatoes and fry the other side for another 5 minutes. The cuts should start to fan open.
Step 7: Finish in Oven (Optional) For fully cooked, tender interiors, transfer the pan-fried potatoes to a baking sheet. Bake at 180°C (350°F) for 15-20 minutes until the potatoes are completely tender when pierced with a knife and the edges are crispy and golden.
Step 8: Prepare the Vegetable Medley While the potatoes cook, heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced onions and cook for 3 minutes until softened. Add the diced carrots and cook for 5 minutes, stirring occasionally.
Step 9: Add Peppers and Tomatoes Add the diced red bell peppers to the skillet and cook for 3 minutes. Finally, add the diced tomatoes, salt, and pepper. Cook for another 5-7 minutes until all vegetables are tender and the mixture is slightly saucy. Stir in half of the fresh herbs.
Step 10: Plate and Serve Arrange the stuffed hasselback potatoes on a serving platter. Spoon the colorful vegetable medley around the potatoes. Garnish everything with the remaining fresh green onions and dill. Serve hot.
Time & Servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 servings (1 potato per person)
Nutrition Per Serving: Calories: 320 | Protein: 12g | Fat: 14g | Carbohydrates: 38g | Fiber: 5g | Sodium: 420mg
Why This Recipe Works
This Italian-inspired potato dish offers both visual appeal and nutritional value. Potatoes provide complex carbohydrates for sustained energy, along with potassium for heart health and vitamin C for immune support. The hasselback cutting technique increases surface area, creating maximum crispiness while using less oil than traditional deep-frying methods. The sausage adds protein and savory flavor, making this a complete meal. The colorful vegetable medley contributes vitamins A and C from the bell peppers and carrots, lycopene from the tomatoes for heart health, and additional fiber for digestive wellness. Fresh herbs like dill and green onions provide antioxidants and enhance flavor without added sodium. By pan-frying then oven-finishing, this method achieves crispy exteriors and fluffy interiors while controlling fat content. The combination of protein, complex carbohydrates, and vegetables creates a balanced, satisfying meal that’s both comforting and nourishing.
Serving Suggestion: This dish pairs beautifully with a simple green salad or roasted vegetables for a complete, wholesome meal.
Stuffed Hasselback Potatoes
Ingredients
Method
- Wash and peel the potatoes. Choose potatoes that are similar in size for even cooking. Pat dry with a kitchen towel.
- Place a potato on a cutting board. Position two wooden spoons or chopsticks parallel to each other on either side of the potato. Make thin slices across the potato about 3-4mm apart, cutting down until you hit the chopsticks. The potato should remain intact at the bottom. Repeat with all potatoes.
- Place the sliced potatoes in a bowl of cold water for 10-15 minutes. This removes excess starch and helps the potatoes fan out during cooking. Drain and pat completely dry.
- In a small bowl, mix the cornstarch with salt and sweet paprika powder. Gently work the mixture into the cuts of each potato.
- Take one slice of sausage per potato and press it into the center of each potato.
- Heat about 1-2 cm of vegetable oil in a large skillet over medium heat. Fry the potatoes, sausage-side up, for 5-7 minutes until golden and crispy. Carefully turn them and fry the other side for another 5 minutes.
- Transfer the pan-fried potatoes to a baking sheet and bake at 180°C (350°F) for 15-20 minutes until tender inside.
- Heat 2 tablespoons of oil in a skillet. Add the diced onions and cook for 3 minutes until softened.
- Add the diced carrots and cook for 5 minutes, stirring occasionally.
- Add the diced red bell peppers and cook for 3 minutes. Finally, add the diced tomatoes, salt, and pepper. Cook for another 5-7 minutes until all vegetables are tender.
- Arrange the stuffed hasselback potatoes on a serving platter. Spoon the vegetable medley around them and garnish with the remaining fresh herbs. Serve hot.