Crispy Hasselback Potatoes
Hasselback potatoes are fanned into beautiful accordion shapes, stuffed with garlic and smothered in herbed butter and parmesan until the edges are crisp and the centers are oh-so tender. Your potato dreams are about to come true!
Servings: 4 potatoes
Equipment
- Set of chopsticks (or 2 thin wooden spoons)
- Basting brush
Ingredients
- 4 medium russet potatoes scrubbed and dried
- 4 large garlic cloves thinly sliced
- 4 tablespoons unsalted butter melted
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme
- ¼ cup finely grated Parmigiano-Reggiano cheese or parmesan cheese
- Salt and pepper to taste
- Other toppings of choice like sour cream, crumbled bacon, or other ideas in post
Instructions
- Preheat oven to 425℉. On a cutting board, lay a chopstick (or the handle of a thin wooden spoon) on either side of a potato, lengthwise, to act as cutting guides.
- Use a sharp chef’s knife to cut thin, even slices (as close to ⅛” thick as possible) across the potato. The chopsticks or wooden spoon handles will stop your knife from cutting all the way through, leaving the bottom intact. As you get toward the ends of the potato where the ends curve up slightly, be especially careful not to cut all the way through! Repeat for other potatoes.
- Lightly grease a 9x5” baking dish and place potatoes in the baking dish.
- Use a basting brush to combine 2 tablespoons of butter with 1 tablespoon of olive oil and a generous amount of salt and pepper. Brush the tops and in between each slice of the potatoes with the butter mixture. Use your fingers to gently separate the layers as best as possible to slightly fan out the slices, letting that butter mixture get into every crevice.
- Tightly cover the dish with foil and roast for 30 minutes.
- Carefully uncover the dish. Once the potatoes have cooled enough to touch (a few minutes), stuff every few slices with a garlic sliver.
- Then mix together another 2 tablespoons of butter with 1 tablespoon of olive oil, salt and pepper, and the fresh thyme. Baste the tops and between every slice with the mixture.
- Roast for another 45 minutes, uncovered.
- Finally, broil for just a few minutes, watching carefully, until the tops are as crispy as you’d like them.
- Sprinkle with parmesan right out of the oven so it melts slightly. Sprinkle with more salt and pepper, any additional toppings, and serve right away.
Video
Notes
- You don’t need a 9x5” baking dish as long as you have a baking dish that’s big enough to fit your potatoes without them touching, and you can easily seal the dish shut with foil for the first part of roasting.
- Russet potatoes create the crispiest result.
- Watch potatoes carefully while broiling! They can go from lightly crispy to burnt quickly!
Nutrition
Serving: 1potato | Calories: 361kcal | Carbohydrates: 40g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 34mg | Sodium: 123mg | Potassium: 920mg | Fiber: 3g | Sugar: 1g | Vitamin A: 484IU | Vitamin C: 16mg | Calcium: 118mg | Iron: 2mg