Hasselback Potatoes
Crispy and buttery slices of potatoes that are both comforting and festive, perfect for any dinner table.
Ingredients
Potatoes
- 6 medium Yukon Gold or Russet potatoes, scrubbed and patted dry Yukon Golds are creamier; Russets crisp more.
Butter mixture
- 4 tablespoons unsalted butter, melted Use olive oil for a dairy-free swap.
- 2 cloves garlic, minced Roasted garlic adds a smoky sweetness.
- 1 teaspoon sea salt Adjust to taste.
- 1/2 teaspoon freshly ground black pepper Adjust to taste.
- 1 tablespoon fresh rosemary, finely chopped Swap for thyme or sage for variation.
Cheese and optional toppings
- 1/2 cup grated Parmesan or cheddar Use nutritional yeast for a vegan twist.
- 2 tablespoons breadcrumbs Optional for extra crunch.
- sour cream or Greek yogurt Drizzle to finish.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking tray with parchment or a silicone mat.
- Place a potato on a cutting board between two wooden spoons or chopsticks to act as a guard. Slice thin slits about 3/4 of the way through, spacing roughly 1/8–1/4 inch apart. Repeat with all potatoes.
- In a small bowl, whisk melted butter, minced garlic, chopped rosemary, salt, and pepper.
Cooking
- Brush a thin layer of the butter mixture into the slits and over each potato, letting it seep into the folds.
- Arrange the potatoes on the tray and roast for 30 minutes. Pause and brush with more butter mixture, tipping the tray to let the butter pool in between the layers.
- Sprinkle the tops with grated cheese and breadcrumbs if using. Return to the oven for another 20–25 minutes, until the edges are deeply golden and crisp and a knife slides easily into the center.
- Let rest for 5 minutes. Finish with a sprinkle of sea salt, chopped parsley, or a dollop of Greek yogurt. Serve hot.
Notes
For best results, use thin, even slices for crispy edges and let them rest after baking. You can also make a vegan version.