Description
Crispy, buttery, and tender, Hasselback Potatoes are the ultimate show-stopping side dish. Each slice is infused with garlic, herbs, and golden richness, making them perfect for any dinner table or festive gathering.
Ingredients
4 medium Yukon Gold or Russet potatoes
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
3 cloves garlic, minced or crushed
1 tablespoon fresh rosemary or thyme, chopped
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup grated Parmesan cheese or breadcrumbs (optional)
Instructions
1. Preheat oven to 425°F (220°C).
2. Scrub and dry the potatoes. Place each potato between two chopsticks or wooden spoon handles. Slice across the width every 1/8 inch, stopping just before cutting all the way through.
3. In a small bowl, mix melted butter, olive oil, garlic, and chopped herbs.
4. Using a pastry brush, generously coat each potato with the mixture, letting some seep between slices.
5. Place potatoes on a baking sheet. Roast for 45–55 minutes, basting halfway through with more butter mixture.
6. In the last 10 minutes, sprinkle Parmesan or breadcrumbs over the top if using. Continue baking until the edges are golden and crisp.
7. Garnish with extra herbs and serve hot.
Notes
Use chopsticks as slicing guards to avoid cutting through the potato entirely.
For extra crispy edges, baste twice during roasting and use convection setting if available.
Customize with toppings like cheddar, sour cream, or bacon for added flair.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 280
- Sugar: 1g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Hasselback potatoes, baked potatoes, garlic butter potatoes