Here’s a classic Hasselback Potatoes recipe 🥔 — crispy on the outside, tender on the inside, and super impressive but easy.
Hasselback Potatoes
Ingredients
- 4 medium Yukon Gold or Russet potatoes
- 3 tbsp melted butter or olive oil
- 2 cloves garlic, minced
- Salt & black pepper to taste
- Fresh thyme or rosemary (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Slice the potatoes
- Place a potato between two wooden spoons or chopsticks.
- Slice thin cuts across the potato, stopping just before cutting through (spoons prevent slicing all the way).
- Season
- Place potatoes on a baking sheet.
- Brush generously with butter or oil, making sure it gets between the slices.
- Sprinkle with salt, pepper, garlic, and herbs.
- Bake
- Bake uncovered for 45–55 minutes, basting once or twice with pan juices, until edges are crispy and centers are tender.
- Optional finishing
- Sprinkle with Parmesan or cheddar during the last 10 minutes.
- Add bacon bits or sour cream after baking if desired.
Tips & Variations
- Extra crispy: Use butter + oil combo
- Cheesy: Add Parmesan, Gruyère, or cheddar
- Herb butter: Mix softened butter with herbs and garlic
- Air fryer: 375°F for about 25–30 minutes
If you want, I can also share a garlic-Parmesan version, a holiday stuffed Hasselback, or a make-ahead tip 😄
