Description
Hasselback Potatoes are thinly sliced whole potatoes that bake up golden and crispy on the outside while staying tender and fluffy inside. This visually stunning side dish is buttery, flavorful, and easy to customize with herbs, cheese, or garlic.
Ingredients
- 4 medium-sized russet or Yukon Gold potatoes
- 3 tablespoons olive oil or melted butter (or a mix of both)
- 2 cloves garlic, minced or thinly sliced (optional)
- 1 tablespoon fresh thyme, rosemary, or parsley (plus extra for garnish)
- Salt, to taste
- Black pepper, to taste
- 1/4 cup grated Parmesan or cheddar cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil.
- Wash and dry the potatoes. Place each potato between two wooden spoons or chopsticks on a cutting board and slice thin cuts about 1/8 inch apart, stopping just before cutting all the way through.
- Brush the potatoes generously with olive oil or butter, making sure it seeps into the slices. Season with salt, pepper, and fresh herbs.
- Place the potatoes on the prepared baking sheet.
- Bake for 45–60 minutes, basting with more oil or butter halfway through, until the edges are crisp and the inside is tender.
- If using cheese, sprinkle it on during the last 10 minutes of baking.
- Garnish with more herbs and serve warm.
Notes
- Use chopsticks or wooden spoons as slicing guides to avoid cutting through the potatoes.
- Add garlic slices between cuts for more flavor.
- Sweet potatoes also work well and pair beautifully with maple butter or cinnamon sugar.
- Sprinkle bacon bits and drizzle cream for a loaded version.
- Reheat in the oven to restore crispness; avoid freezing.
Nutrition
- Serving Size: 1 potato
- Calories: 230
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
