Description
Hasselback Potatoes are a visually stunning and delicious way to prepare crispy, golden roasted potatoes with a perfect blend of garlic, herbs, and optional Parmesan cheese. Thinly sliced but still intact, these potatoes absorb flavorful olive oil and seasoning, resulting in a delightful balance of crispiness and tenderness. Ready in under an hour, this recipe makes a perfect side dish for any meal.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes
Seasoning
- 3 tablespoons olive oil or melted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
- Salt and pepper to taste
Optional Topping
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for baking the potatoes evenly and getting a nice crispy exterior.
- Slice the Potatoes: Wash and dry the potatoes thoroughly. Slice them thinly, about 1/8-inch thick, making sure to keep the base intact so the potato holds together. Use chopsticks or wooden spoons to guide your cuts and prevent slicing all the way through.
- Arrange on Baking Sheet: Place the sliced potatoes on a baking sheet lined with parchment paper for easier cleanup and even cooking.
- Add Oil or Butter: Drizzle olive oil or melted butter generously over the potatoes, ensuring the liquid reaches deep into the cuts to promote crispiness and flavor infusion.
- Season the Potatoes: Sprinkle minced garlic, fresh or dried thyme, chopped rosemary, salt, and pepper over and between the slices, allowing the seasoning to penetrate all layers of the potatoes.
- Bake the Potatoes: Place the baking sheet in the oven and bake for 40-45 minutes until the potatoes are golden brown and the edges are crisp.
- Add Parmesan (Optional): If using Parmesan cheese, sprinkle it over the potatoes during the last 5 minutes of baking to allow it to melt and form a flavorful crust.
- Serve: Remove from the oven and serve the Hasselback potatoes hot, garnished with fresh herbs if desired for extra aroma and color.
Notes
- Use a sharp knife and take your time slicing to avoid cutting through the bottom of the potatoes.
- Russet potatoes work best for their starchy and fluffy texture after baking.
- For a dairy-free version, omit the Parmesan cheese or use a plant-based alternative.
- Fresh herbs provide better flavor, but dried herbs work well in a pinch.
- Baking time may vary slightly depending on potato size—test doneness by inserting a fork between slices.
