Description
Hasselback Potatoes are crispy, golden-brown potatoes with a soft, fluffy center. Sliced thinly but not all the way through, they’re roasted with butter, garlic, and herbs to create a deliciously unique twist on traditional roasted potatoes.
Ingredients
Scale
- 4 medium russet potatoes
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp rosemary, finely chopped
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and dry the potatoes. Using a sharp knife, slice the potatoes thinly, about 1/8-inch apart, but do not cut all the way through—leave the bottom intact so the slices stay connected.
- In a small bowl, mix melted butter, olive oil, minced garlic, thyme, rosemary, salt, and pepper.
- Place the potatoes on the prepared baking sheet. Brush them with the butter mixture, making sure to get the mixture in between the slices.
- Roast the potatoes in the preheated oven for 45-50 minutes, basting with more butter mixture halfway through, until the potatoes are golden and crispy on the outside, and tender on the inside.
- Garnish with fresh parsley before serving.
Notes
- For extra crispiness, you can bake the potatoes for a few more minutes after basting them with butter.
- Try adding grated Parmesan cheese in the last 5 minutes of roasting for a cheesy twist.
- Serve these potatoes as a side dish with steak, chicken, or fish.
Nutrition
- Serving Size: 1 potato
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg