Description
These Hasselback Potatoes are a delightful twist on traditional baked potatoes, with crispy edges and a tender inside, flavored with garlic, herbs, and Parmesan. A perfect side dish for any meal!
Ingredients
Potatoes:
4 medium russet or Yukon Gold potatoes
Butter Mixture:
4 tablespoons unsalted butter (melted)
2 tablespoons olive oil
3 cloves garlic (minced)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme or rosemary
Optional:
1/4 cup grated Parmesan cheese
Chopped fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Prepare Potatoes: Wash and dry the potatoes. Slice thin slits across the top, about 1/8 inch apart, without cutting all the way through.
- Make Butter Mixture: In a bowl, mix melted butter, olive oil, garlic, salt, pepper, and herbs.
- Coat Potatoes: Brush potatoes with butter mixture, ensuring it gets into the slits. Place on a baking sheet.
- Bake: Bake for 45–60 minutes, brushing with more butter halfway through, until crispy outside and tender inside.
- Optional: Sprinkle with Parmesan in the last 10 minutes. Garnish with parsley before serving.
Notes
- Use chopsticks to prevent cutting through the potatoes completely.
- Pair with steak, chicken, or enjoy with sour cream or aioli.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Swedish-American
Nutrition
- Serving Size: 1 potato
- Calories: 290
- Sugar: 1g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
