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Hasselback Potatoes

Hasselback Potatoes - recipe card
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Crispy, golden-brown Hasselback potatoes with tender, buttery interiors and a hint of garlic and herbs. The accordion-like slices create maximum surface area for crunch while keeping the centers creamy and rich.

Ingredients

Scale
  • 4 medium russet potatoes (about 2 lb / 900 g), scrubbed
  • 3 tbsp unsalted butter, melted
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
  • 2 tbsp grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Prepare the potatoes: Place each potato on a cutting board. Using a sharp knife, make crosswise slices about 1/8-inch (3 mm) apart, cutting only three-quarters of the way through. To prevent cutting all the way through, place a chopstick or wooden spoon handle on each side of the potato as a guide.
  3. Transfer the potatoes to the prepared baking sheet, cut side up. Gently fan out the slices slightly with your fingers to separate them.
  4. In a small bowl, whisk together melted butter, olive oil, minced garlic, salt, pepper, and thyme. Brush the mixture generously over the potatoes, making sure to get some between the slices. Reserve any remaining mixture for basting.
  5. Roast in the preheated oven for 30 minutes. Remove from oven and baste with the reserved butter mixture, gently pulling apart the slices to allow the liquid to seep in. Return to oven and continue roasting for another 25-30 minutes, until the potatoes are golden brown and crispy on the edges and tender when pierced with a knife. Total roasting time is about 55-60 minutes.
  6. If using Parmesan, sprinkle it over the potatoes during the last 10 minutes of roasting.
  7. Remove from oven and let rest for 5 minutes before serving. Garnish with additional fresh thyme if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as the texture will become mushy. Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy. Avoid microwaving to preserve crispness.

Nutrition

Keywords: hasselback potatoes, roasted potatoes, Swedish potatoes, crispy potatoes, baked potatoes, garlic butter potatoes, side dish, vegetarian, easy potato recipe, accordion potatoes

Find it online: https://britishbakingrecipes.co.uk/hasselback-potatoes/