hasselback potato recipe

These Hasselback Potatoes are smothered in garlic butter &amp; Parmesan, then baked to perfection!

Easy Hasselback Potatoes

potatoes

butter

olive oil

Parmesan cheese (finely grated, plus more for topping if desired)

garlic paste (*see notes)

chives (chopped, divided)

salt

black pepper

Preheat the oven to 425°F. Grease a medium-sized casserole dish with cooking spray; set aside.

Place potatoes on a large plate. Microwave on high power for 10 minutes.

After microwaving, allow the potatoes to cool for a few minutes before using a large sharp knife to cut fine slits ¾ of the way through the potatoes about ⅛ inch apart.

Transfer the potatoes to the prepared baking dish.

In a small bowl, combine the melted butter and olive oil. Add parmesan cheese, garlic paste, half of the chives, salt, and pepper.

Brush the butter mixture over the potatoes, gently parting the slices to make sure butter gets down in between. Reserve extra butter mixture.

Bake the potatoes for 10 minutes. Remove the potatoes from the oven and brush with the rest of the butter mixture and bake for an additional 12 to 15 minutes or until they are crispy on the outside and tender inside.

Remove from the oven and brush the potatoes with the melted butter in the bottom of the dish. Top with remaining chives and Parmesan cheese, if desired. Serve immediately.

This Hasselback potatoes recipe makes baked potatoes with a fan of thin, crispy slices. It's a side dish to impress!

Hasselback Potatoes

russet potatoes (12 to 13-ounces each)

salted butter (or vegan butter)

garlic clove, grated

Italian seasoning

Flaky sea salt,

parsley

Other toppings,

Place two chopsticks* along the sides of a potato: these will act as guides to prevent cutting all the way through. Slice a potato into 1/8th-inch slices, being careful not to go all the way through to the bottom using the guides. Pay special attention to the ends of the potatoes that need a shallow cut: the guides won’t help here! Repeat for each potato. 

Place the potatoes on a parchment or aluminum-foil lined baking sheet. Brush with 1 tablespoon of the olive oil.

Bake for 60 minutes, until the potato slices are starting to separate. Remove the tray from the oven and brush it with the remaining 1 tablespoon olive oil. Evenly sprinkle with the 3/4 teaspoon kosher salt.

Return the potatoes to the oven and bake for 10 to 15 minutes (or less for smaller potatoes), until crispy, lightly browned, and easily pierced with a paring knife. Meanwhile, in a small saucepan, melt the butter. Stir in the garlic and Italian seasoning and remove from the heat.

When the potatoes are done, remove them from the oven and brush with the melted seasoned butter, making sure to evenly distribute the seasonings that sink to the bottom. Gently fan the potatoes with one hand while sprinkling a bit of flaky sea salt over the potatoes. Garnish with parsley or chives and serve immediately.

I'm seeing 6 through 12 also. I'm using Firefox/Windows11/desktop environment.

BTW: excellent recipe!

This hasselback potatoes recipe is an impressive side dish! The thin, fan-like potato slices are crisp around the edges, tender in the middle, and deliciously seasoned with herbs and garlic butter.

Sea salt

sage leaves

recipe Garlic Butter (melted)

parsley (for serving)

Red pepper flakes (for serving)

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place one of the potatoes on a cutting board and lay butter knives or chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the butter knives or chopsticks so that the potato stays intact at the bottom. Repeat with the remaining potatoes.

Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices. Slide a sage leaf into each of the cracks between the potato slices. Drizzle with a little more olive oil and roast for 50 minutes.

Remove the potatoes from the oven and brush with the garlic butter. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper and top with parsley and red pepper flakes. Serve with more garlic butter on the side.

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Top 3 hasselback potato recipe recipes from across the web

The most viewed hasselback potato recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Hasselback Potatoes

Hasselback Potatoes

Hasselback Potatoes

The most viewed hasselback potato recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine