Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal for your family tonight with potatoes!
These Slow Cooker Hasselback Potatoes are the ultimate weeknight indulgence! Incredibly easy to make in the slow cooker or instant pot, and packed with flavor from homemade honey-sriracha butter.
I love food. I mean, I seriously love food. And I like to eat well all week long - not just on the weekends when I have plenty of time for cooking. So during the week, I try to stick with simple recipes that make it easy to get a delicious dinner on the table. Even for a working Mom with a toddler running about!
The slow cooker is one of my go-to tricks for low maintenance meals! I just love when I can throw some ingredients together in the morning, and come home to a delicious dinner. So when Potatoes USA reached out for me to create a recipe, slow cooker potatoes were the very first thing that came to mind! And since I like my food to be beautiful as well, I thought I would try my hand at these Slow Cooker Hasselback Potatoes.
I have always loved cooking with potatoes! They are incredibly convenient. Potatoes are available in every season. They're easy to store for long periods of time. And they are super versatile in all kinds of recipes - potatoes are essentially a culinary blank canvas! No wonder they are a staple component in every cuisine around the world.
I used russet potatoes for this recipe. They have a mild, earthy flavor and hold up well in the slow cooker. But you could experiment with different varieties as well. I bet purple potatoes would be a great choice too!
Let's Make Slow Cooker Hasselback Potatoes
Despite how pretty this dish is, these slow cooker potatoes are actually one of my easiest recipes!
Start off by simply giving the potatoes a good rinse, and pat them dry. Then comes the most important part of this whole recipe - slicing the potatoes into that classic hasselback style. The term hassleback refers to the way the potatoes are cut, leaving the bottom intact to hold everything together. They are rumored to be named after Hasselbacken, the Stockholm restaurant that first served them.
Start off with a very sharp knife. And then carefully start slicing the potato crosswise into roughly ¼" slices. Slice about ⅔ of the way through the potato, leaving the bottom of each slice attached.
Next, wrap each potato in a piece of aluminum foil, and pile them into the slow cooker. Cook the potatoes for four hours on high. Times can vary a bit, but the potatoes are done when they are just slightly soft when squeezed.
If you prefer, you can also make these potatoes in an Instant Pot. I actually tried it both ways, to be sure! For Instant Pot preparation, add two cups of water to the pot. Pile the potatoes on top of the trivet. And pressure cook on high for 22 minutes.
When the potatoes are cooked, unwrap them and set them aside.
Now it's time to make the sriracha-honey butter. Take a small microwave-safe bowl. Add 4 tablespoons of butter, and melt it in the microwave! It should take about 30 seconds on high. Then, stir in a tablespoon of sriracha sauce and a tablespoon of honey. Feel free to adjust the amount of sriracha up or down, depending on your preferred spice level. Stir the butter sauce together quickly, and drizzle on top of your potato.
Sprinkle some fresh chives for garnish. Scallions are also a great addition if you have them on hand - totally optional. Season everything with salt and pepper. And ta-dah! These slow cooker hasselback potatoes are the perfect no-fuss weeknight dinner.
If you're looking for more potato recipes - check out my Crispy Roast Potatoes or this Lemon Dill Potato Salad. Both would be perfect for these russet potatoes. And for even more creative potato recipes, check out the Potatoes USA website and the Potato Goodness Facebook page!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
- Wash russet potatoes and pat dry.
- With a sharp knife, slice the potatoes crosswise into approximately ¼" slices. Cut about two-thirds of the way through the potato with each slice, leaving the bottom of each slice attached.
- Wrap each potato in a piece of aluminum foil.
- Place potatoes in the slow cooker. Cook on high heat for four hours. Potatoes are done when they feel slightly soft when squeezed.
- Remove potatoes from slow cooker. Unwrap and set aside.
- Place the butter in a small, microwave-safe bowl. Heat in the microwave on high for 30 seconds, or until melted.
- Add the sriracha sauce and honey to the butter, and stir to combine.
- Place each potato on a serving plate, and drizzle with the honey-sriracha butter. Garnish with fresh chives, and scallions if desired.
- Season with salt and pepper, to taste. Enjoy!