Hasselback Potatoes
Fan-cut potatoes roasted with garlic butter and rosemary until crisp at the edges and soft in the center.
8
servings25
minutes1
hourFan-cut potatoes roasted with garlic butter and rosemary until crisp at the edges and soft in the center.
Ingredients
8 medium Yukon Gold potatoes, scrubbed
6 tablespoons butter, melted
4 garlic cloves, minced
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley
1/4 teaspoon paprika
1 pinch flaky salt, to finish
Directions
- Heat the oven to 425°F and line a baking sheet with parchment.
- Scrub the potatoes and pat them dry on a towel.
- Set a potato on a cutting board between two wooden spoons.
- Slice across the potato every 1/8 inch, stopping when the knife meets the spoons.
- Stir the melted butter, olive oil, garlic, rosemary, thyme, salt, pepper and paprika together.
- Place the potatoes on the pan and brush them with half the butter mixture, working it into the cuts.
- Roast 35 minutes, until the slices begin to fan out.
- Brush with the rest of the butter and roast 20 to 25 minutes, until the edges are crisp and a knife slides to the center.
- Sprinkle with the Parmesan and roast 3 minutes to melt it.
- Top with parsley and flaky salt and serve hot.
Notes
- Use small potatoes if you cannot find medium ones, and cut 5 minutes from the time. Cut and brush the potatoes a few hours ahead and keep them at room temperature. Leftovers keep 3 days and reheat at 400°F. Skip the Parmesan for a dairy-free version.
Why the wooden spoons
The spoons stop the knife before it cuts through. Thin slices fan open in the oven. The butter runs between the slices and crisps the edges. The wide, flat slices are why the edges taste like chips while the middle stays tender. That contrast is the whole point of the dish.
Soak the potatoes in cold water for a few minutes if you want to avoid sticky starch. Then dry them well before cutting.
Hasselback Potatoes swaps
Olive oil can replace some of the butter. Sweet potatoes also work. Do not use russets, since they crumble when sliced thin.
Leftover potatoes crisp up best in a hot oven, not the microwave.
What to serve
Steak, roast chicken or a holiday roast.
Baste between the slices as well as on top. That is where the butter does its work. The slices fan out as they roast.
A common mistake
Cutting all the way through. Use the spoons as a guide and keep slices even.
The usual mistake is cutting too deep. If the knife touches the board, the potato falls apart in two pieces.
Hasselback Potatoes at a glance
- Prep time: 25 minutes
- Cooking time: 1 hour
- Servings: 8 servings
- Ingredients: 12, led by Yukon Gold potatoes, butter, garlic cloves, olive oil
Tips for Hasselback Potatoes
Use small potatoes if you cannot find medium ones, and cut 5 minutes from the time. Cut and brush the potatoes a few hours ahead and keep them at room temperature. Leftovers keep 3 days and reheat at 400°F. Skip the Parmesan for a dairy-free version.
Hasselback Potatoes FAQ
How long does Hasselback Potatoes take?
Hasselback Potatoes takes 1 hour of cooking after 25 minutes of prep.
How many people does Hasselback Potatoes serve?
This recipe makes 8 servings.
What do I need to make Hasselback Potatoes?
12 ingredients, led by Yukon Gold potatoes, butter, garlic cloves, olive oil. Amounts are in the recipe card above.
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