Hasselback Potatoes
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Hasselback Potatoes
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Crispy edges, golden brown perfection, and melt-in-your-mouth creamy insides—Hasselback potatoes are an impressive side dish that’s deceptively simple to make. Whether you’re serving these with a ribeye steak or enjoying them as part of a holiday meal, this recipe is sure to become your new favorite.
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Ingredients
- 4 large yukon gold potatoes
- ¼ cup salted butter melted
- 4 cloves garlic minced
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon chopped fresh rosemary
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 425°F.
- Place a potato, one at a time, in between two skewers (alternatively you can use chopsticks or even the end of your butterknives). Carefully slice the potato thinly, starting at one end and slicing every ⅛ inch. The skewers on either side will help prevent you from slicing all the way through the potato. Place the potato into a baking dish. Repeat this step for each potato.
- In a small bowl mix melted butter with garlic, kosher salt, black pepper, and rosemary.
- Brush the potatoes with about half of the butter mixture. Generously coat each potato and try to get in between the slices as much as you can. Set aside the reserved butter mixture for later.
- Place potatoes into the preheated oven. Bake for 40 minutes.
- Brush the remaining butter mixture over the potatoes and bake for an additional 15-20 minutes, or until potatoes are golden brown, crispy on the outside, and softened in the middle.
- Remove from the oven and sprinkle with parmesan cheese.
Notes
- Storage: Once cooked and cooled, Hasselback potatoes can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, bake at 350 degrees for 15-20 minutes. Alternatively, you can place it on a microwave-safe plate and cook for about one minute.
- Slicing the potatoes: This step seems complicated, but it’s not. Be sure to use two “guides” that will help you from slicing all the way through. I have used wooden skewers and the ends of butter knives before. Basically, you will line one up on each side and slice perpendicular to the guides. The knife will hit your guide before it slices through the potatoes. Make each slice thin, roughly ⅛ of an inch thick. Sometimes, you’ll find when slicing, a slice will pop out and become unattached. No problem, just stick it back into the potato like it was. It will still be delicious!
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