Description
Learn how to make delicious Hasselback Potatoes with this easy recipe. These crispy baked potatoes are seasoned with garlic, herbs, and butter, making them a perfect side dish for any meal.
Ingredients
Scale
Potatoes:
- 4 medium russet or Yukon gold potatoes
Butter Mixture:
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh thyme or rosemary, chopped (or 1/2 tsp dried)
- Salt and black pepper to taste
Optional Toppings:
- Shredded cheese
- Sour cream
- Chopped bacon
- Green onions
Instructions
- Preheat the Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- Prepare Potatoes: Wash and dry the potatoes. Place each potato between two chopsticks or wooden spoons and make thin slices about 1/8 inch apart across the width.
- Make Butter Mixture: In a small bowl, mix melted butter, olive oil, garlic, and herbs.
- Coat Potatoes: Place potatoes on the baking sheet and brush generously with the butter mixture, ensuring it gets into the slits. Season with salt and pepper.
- Bake: Bake for 45–60 minutes, basting every 15–20 minutes with the remaining butter mixture, until potatoes are tender inside and crispy on top.
- Add Toppings: Add cheese in the last 5–10 minutes of baking if desired.
- Serve: Serve warm with optional toppings.
Notes
- To speed up cooking, microwave the potatoes for 5–6 minutes before slicing and baking.
- This recipe works well with sweet potatoes too.
- These potatoes are a great side dish for steak, chicken, or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Swedish-American
Nutrition
- Serving Size: 1 potato
- Calories: 260
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
