Description
Hasselback Potatoes are crispy on the outside, tender on the inside, and packed with flavor. These beautifully sliced potatoes absorb butter, garlic, and seasonings for a side dish that looks gourmet but is surprisingly easy to make. Perfect for pairing with steak, chicken, or fish, they’re a guaranteed crowd-pleaser!
Ingredients
- Russet or Yukon Gold Potatoes: 4 large
- Butter: 4 tablespoons, melted
- Olive Oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Salt & Black Pepper: To taste
- Fresh Herbs: 2 tablespoons (thyme, rosemary, or parsley), chopped
- Parmesan or Cheddar Cheese (optional): 1/2 cup, grated
Instructions
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Preheat and Prep:
- Preheat oven to 425°F (220°C). Wash and dry the potatoes.
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Slice the Potatoes:
- Place each potato between two chopsticks or wooden spoons. Slice thinly, stopping just before cutting all the way through.
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Season and Bake:
- Brush potatoes with melted butter and olive oil, ensuring the mixture gets into the slices.
- Sprinkle with salt, pepper, and minced garlic.
- Bake for 45 minutes.
-
Baste and Crisp:
- Remove from the oven and brush with more butter.
- If using cheese, sprinkle it on top.
- Return to the oven for another 15 minutes or until crispy and golden.
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Garnish and Serve:
- Top with fresh herbs and serve warm with sour cream, cheese, or dipping sauce.
Notes
- Use evenly sized potatoes for consistent cooking.
- Gently fan open the slices before baking for crispier edges.
- Brushing with butter halfway through ensures maximum flavor.
- For an air fryer version, cook at 375°F for 25-30 minutes, brushing with butter midway.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: ~260 kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg