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Hasselback Potatoes

Hasselback Potatoes are crispy, cozy, and completely shareable, making them a perfect dish for any occasion. With a few precise cuts and a flavorful butter-olive oil mixture, these potatoes become a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large Yukon Gold or russet potatoes Yukon Golds are creamy while russets give the crispiest edges.
  • 4 tablespoons unsalted butter, melted Substitute with olive oil for a lighter option.
  • 2 tablespoons olive oil Helps with extra crisping and a lovely golden finish.
  • 3 cloves garlic, minced Adds a warm, aromatic backbone; roasted garlic is a gentler substitute.
  • 1 teaspoon sea salt Adjust to taste.
  • 0.5 teaspoon black pepper Adjust to taste.
  • 1 teaspoon fresh rosemary or thyme, chopped Use dried if that’s what you have on hand.
  • 1/4 cup grated Parmesan or cheddar Optional, for a savory, melty crown.
  • 2 tablespoons sour cream or Greek yogurt Greek yogurt is a lighter swap.
  • to taste chives or parsley, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Wash and dry the potatoes thoroughly. Place one chopstick or wooden spoon handle on either side of each potato to prevent cutting all the way through.
  3. Using a sharp knife, make thin slices about 1/8 to 1/4 inch apart, slicing down to the chopsticks. The slices should fan but remain joined at the base.
Cooking
  1. In a small bowl, whisk together melted butter, olive oil, minced garlic, salt, pepper, and chopped herbs.
  2. Place the potatoes on the baking sheet and use a pastry brush or spoon to gently work some of the butter mixture between the slices and over the tops.
  3. Roast for 30 minutes, then remove and brush again with remaining butter mixture. Sprinkle with a little extra salt if desired.
  4. Continue roasting for another 20–30 minutes until the edges are golden and crisp and the centers are tender when pierced with a fork.
  5. In the final 5 minutes, sprinkle grated cheese over the tops if using, allowing it to melt into the crevices.
  6. Remove from oven, top with a dollop of sour cream or Greek yogurt, and scatter chives or parsley. Serve immediately.

Notes

This is not the fastest dish, but the slow roast and patient browning are absolutely worth it. For best results, reheat gently to avoid drying out while re-crisping the layers.