Description
Crispy, buttery hasselback potatoes with a perfect balance of crispiness and tenderness, ideal as a side dish.
Ingredients
Scale
- 900 g (about 4 medium) Yukon Gold or russet potatoes
- 60 g (4 tbsp) butter
- 30 ml (2 tbsp) olive oil
- 3 cloves garlic, minced
- 2 tsp Diamond Crystal kosher salt (or 1 tsp Morton’s)
- Black pepper, to taste
- 2 tbsp fresh thyme or rosemary, chopped
- Optional: 30 g (1/3 cup) grated Parmesan or 40 g (1/2 cup) panko breadcrumbs
Instructions
- Preheat the oven to 200°C (400°F). Scrub potatoes and pat dry.
- Using a knife, cut 3–4 mm slices across the potato, stopping when the blade hits the spoon handles.
- Bring a pot of salted water to a simmer and add the potatoes for 5 minutes to soften the centers.
- Melt butter and olive oil in a saucepan, add garlic and thyme, and season with salt and pepper.
- Place potatoes cut-side up on a baking sheet and brush with the butter mixture. Roast for 35 minutes.
- Baste again and add cheese or breadcrumbs, then roast for an additional 8–12 minutes until golden and crisp.
- Remove from the oven and let rest for 2–3 minutes before serving.
Notes
Use evenly sized potatoes for even cooking. You can make these ahead of time by soaking the sliced potatoes in cold water. Avoid overcrowding the baking sheet to ensure crispiness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 310
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg