Description
Hasselback Potatoes: Crispy, cheesy, and flavorful baked potatoes with a twist. Perfect for a quick, comforting, and crowd-pleasing side dish.
Ingredients
Scale
- 4 large Russet potatoes (about 8–10 ounces each)
- 4 tablespoons (56g) unsalted butter, melted
- 3 tablespoons (45ml) extra virgin olive oil
- 4 garlic cloves, minced (about 1 tablespoon)
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- ¼ cup (25g) Parmesan cheese, finely grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare Potatoes and Oven Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Scrub the potatoes thoroughly under cold water to remove any dirt, then pat them completely dry with paper towels. Remember, moisture is the enemy of crispness, so don’t skip this crucial step! The drier your potatoes, the crispier your Hasselback Potatoes will become.
- Step 2: Create the Signature Cuts Place a potato on a cutting board with two wooden spoons or chopsticks positioned lengthwise on either side. Make thin, parallel cuts width-wise across each potato, about ⅛-inch apart, stopping when your knife hits the chopsticks or spoons. This clever technique ensures you don’t accidentally cut through the potato completely. Repeat with all potatoes, then place them on the prepared baking sheet.
- Step 3: Prepare Herb Butter In a small bowl, combine the melted butter, olive oil, minced garlic, salt, pepper, thyme, and rosemary, whisking until well incorporated. This aromatic mixture will be the flavor foundation for your Hasselback Potatoes.
- Step 4: First Butter Application Using a pastry brush, generously brush the herb butter mixture over each potato, carefully working it between the slices. Don’t rush this step—take your time to ensure the butter mixture gets into all those little crevices for maximum flavor infusion.
- Step 5: Initial Bake Bake the potatoes for 30 minutes, then remove from the oven. You’ll notice the slices starting to separate naturally as they cook. Gently fan them out a bit more with a fork to create more space between the slices.
- Step 6: Second Butter Application and Final Bake Brush the potatoes with the remaining herb butter mixture, making sure it drips down between the slices. Sprinkle with the grated Parmesan cheese, allowing it to fall between the slices as well. Return to the oven and bake for another 30-35 minutes until the potatoes are deeply golden, crispy on the edges, and fork-tender in the center.
- Step 7: Final Touch Garnish your perfectly crisp Hasselback Potatoes with fresh chopped parsley and serve immediately for maximum crispiness and visual impact.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 potato
- Calories: 330
- Sugar: 1g
- Sodium: 585mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 36mg