Description
Hasselback potatoes are thinly sliced, oven-roasted potatoes that are crispy on the outside and tender on the inside. They are perfect as a side dish for any meal.
Ingredients
Scale
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 2 tablespoons melted butter
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and scrub the potatoes. Place each potato between two chopsticks and slice thin slits across the potato, stopping at the chopsticks to avoid cutting all the way through.
- Place the sliced potatoes on a baking sheet lined with parchment paper.
- In a small bowl, mix olive oil, melted butter, and minced garlic.
- Brush the garlic butter mixture generously over the potatoes, making sure it seeps into the slits.
- Season with salt, pepper, and thyme.
- Bake for 45–60 minutes, basting occasionally with the pan juices, until potatoes are crispy and golden brown.
- Sprinkle with Parmesan cheese (if using) in the last 10 minutes of baking.
- Serve hot as a delicious side dish.
Notes
- Use chopsticks or wooden spoons to help guide your slicing and avoid cutting through the potatoes.
- You can add bacon bits, sour cream, or cheddar cheese for variation.
- Smaller potatoes may require less cooking time.
Nutrition
- Serving Size: 1 potato
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg