Description

Hasselback Potatoes are a beautiful and delicious twist on traditional baked potatoes. Thinly sliced but not cut through, these potatoes achieve the perfect balance of crispy edges and a tender, flavorful interior. Infused with garlic, butter, and optional Parmesan cheese, they are perfect as a side dish for any meal. Elegant yet easy to make, Hasselback Potatoes are guaranteed to impress at your next dinner!

Ingredients

4 medium-sized russet potatoes
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional, for added flavor)
1/2 cup grated Parmesan cheese (optional)
Fresh herbs for garnish (parsley, thyme, or rosemary)

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Instructions

Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare the potatoes: Wash and scrub the potatoes thoroughly. Pat them dry with a towel. Slice the potatoes into thin slices (about 1/8-inch thick), but be careful not to cut all the way through. To help with slicing, you can place the potatoes between two chopsticks or a wooden spoon to prevent cutting through the bottom.
Season the potatoes: In a small bowl, mix together the melted butter, olive oil, minced garlic, salt, pepper, and paprika (if using). Using a brush, gently coat the potatoes with the butter mixture, making sure it seeps into the crevices between the slices. If desired, sprinkle grated Parmesan cheese over the top for extra flavor.
Bake the potatoes: Place the potatoes on the prepared baking sheet and bake for 40-45 minutes, or until the edges are crispy and golden, and the inside is tender. Halfway through baking, brush the potatoes with the remaining butter mixture to ensure they cook evenly.
Garnish and serve: Once done, remove the potatoes from the oven. Garnish with fresh herbs like parsley, thyme, or rosemary for added color and flavor. Serve hot and enjoy!

Notes

Storage: Leftover Hasselback Potatoes can be stored in an airtight container in the refrigerator for up to 3 days.Reheating: To reheat, place the potatoes in the oven at 350°F (175°C) for 10-15 minutes, or microwave for a few minutes. The oven will help maintain the crispiness of the edges.Make-Ahead: You can slice the potatoes and brush them with the butter mixture a day in advance, then store them in the refrigerator and bake when ready.